Stop everything and make these immediately.
Save up so you can travel the world to eat ice-cream.
If you’re looking for an excuse to indulge this Friday, it’s International Choc Chip Day! To celebrate all things chocolate, Mrs Fields Cookies is hosting their annual National Cookie Weekend, May 15-17, and is encouraging Aussies to get involved.
Maybe you want to dust off that apron and get creative in the kitchen with this banana oatmeal chocolate chip cookie recipe? Or if baking isn’t your forte perhaps a trip to your local store to pick up some freshly baked goods is on the cards (drool!)? Either way, you’ve got yourself a damn good reason to ditch the diet for a few days – well, sort of – so take it, sister!
“National Cookie Weekend is about making a moment better by treating yourself or someone else to one of our delicious signature soft baked cookies,” said Andrew Benefield, managing director of Mrs. Fields Australia.
To make it even more of an experience – because let’s face it, cookie weekend only happens once a year – Andrew says Mrs Fields is encouraging customers “to upload the funniest photo of them enjoying one of our signature chocolate chip cookies to Instagram, tag @mrsfieldsau and #nationalcookieweekend.”
Just because we’re getting into the spirit of International Choc Chip Day this year, and in case you yourself needed more of an incentive to take part, here are some fun and delicious facts about choc chip cookies:
- Chocolate chips were initially invented to use in cookies after accidentally being created by adding broken pieces of a chocolate bar to cookie batter.
- The world’s biggest chocolate chip cookie weighed 18,144 kg and had a diameter of 30.7 metres. It was baked in 2003 by Immaculate Baking Company in the US.
- The creator of the choc chip cookie was paid for her recipe with a lifetime supply of chocolate.
- National Cookie Weekend 2014 saw over 15,000 cookies sold across its network of stores in Australia.
Share your cookies with us on Instagram: @shesaid
Gingerbread is a relatively healthy member of the cookie family, and a great festive treat for all you encounter in the holiday season. So gather your cookie cutters, Christmas spirit and sanity – it’s time to get baking!
2 1/4 cups all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup packed brown sugar
1/2 cup butter, softened
3 tbsp molasses
1 large egg
1 cup sifted powdered sugar
1 tablespoon water
- Add flour, ground ginger, cinnamon, baking powder, baking soda, salt and nutmeg to a bowl, and stir to combine.
- Add brown sugar, butter, and molasses to another bowl and beat with a mixer until well combined. Add egg and continue to beat until smooth. Add to the flour mixture and beat at low speed until well blended until a dough texture. Halve the dough mixture and cover each with plastic wrap. Place in fridge and chill for 1.5 hours.
- Preheat oven to 350°.
- Sprinkle some flour onto your work surface and roll each portion of dough to a 1/8-inch thickness. Cut with cookie cutters – we love the gingerbread men and women (this should make roughly 48, 3-inch cookies). Place cookies 1 inch apart on a baking tray, covered with a baking sheet, coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned. Leave cookies to cool completely on a baking rack.
- To prepare the icing, combine sifted powdered sugar and 1 tablespoon water. Transfer mixture to piping bag and pipe the icing onto your cookies.
Proving that yummy treats don’t have to be full of sugar and refined grains, these simple biscuits are a deliciously satisfying treat for the whole family. Ginger and cinnamon spice up the coconut, and because they’re rich in good fats and fibre, they won’t trigger cravings. Add 2 tablespoons of chopped dark chocolate for a sweeter twist.
1 1/2 cups of almond meal
1/2 cup shredded coconut
1/2 cup xylitol
2 tsp ginger powder
1/2 tsp cinnamon
1 egg, beaten
75 gm butter, melted
- Grease a baking tray and preheat oven to 180 degrees C.
- Mix together dry ingredients, then add melted butter and beaten egg and stir together.
- Roll into golf ball sized balls and place onto the baking tray.
- Press lightly with the back of a fork and then place in oven. Cook for 25-30 minutes.
For more recipes, visit the W8less website
These large cafe-style cookies are easy to make and enjoy at home. The family will love them!
250g butter, softened
2/3 cup brown sugar
½ cup caster sugar
2 teaspoons vanilla
3 cups self raising flour
2/3 cup flour
220g Cadbury Dairy Milk , broken into squares and chopped
- Cream together butter and sugars until light and fluffy. Whisk in egg and vanilla. Stir in sifted flours and then half the chocolate.
- Divide the mixture evenly into 12 and roll into balls. Press the cookies lightly onto greased baking trays allowing space for spreading. Stud the top of the cookies with the remaining chocolate.
- Bake in a moderate oven 180 degrees C for 18-20 minutes or until cooked and golden. Cool on a wire rack. Store in an airtight container until required.