precarious panther

Soft cookies really are the ultimate comfort food – best consumed straight out of the oven so that they are still warm. This is an extremely simple recipe for a basic cookie mix with my favourite combination of ‘pieces’ – white chocolate, pecan nuts and maple syrup.

This recipe uses Vanilla Paste which is essentially true vanilla pods (including seeds) in a thick syrup. It can be quite expensive but the flavour it adds to foods like this isn’t comparable to extracts and worse – essences. If you don’t have access to vanilla paste you can substitute vanilla extract.

Maple syrup bought from the supermarket comes in two varieties – the cheap “maple flavoured syrup” that is used on pancakes or the real (and significantly more expensive) 100% natural maple syrup. Don’t bother with the flavoured syrup – they are overly sweet and lack the caramel flavours than subtly make these moreish cookies irresistible.

The most important step when making soft cookies is the length of time they are in the oven. A few minutes either side will result in undercooked or crunchy cookies (still edible, but entirely not the point!)

Ingredients

Soft Pecan & White Chocolate Cookies

1 Cup diced butter 1 Cup Caster Sugar 2 Eggs 2 Cups Plain Flour 1 Tsp Baking Powder 1 Tsp Vanilla Paste (or 1 Tsp Vanilla Extract) 1 Tbs Real Maple Syrup (*not* maple flavoured syrup) 1 Tbs Milk 1/2 – 1 Cup Pecan Nuts 1/2 – 1 Cup White Chocolate Bits (The pecan nuts and white chocolate can be substituted with other additives)

Directions:

1. 

   Diced Butter & Sugar

   Preheat oven on convection to 180*C

2. Dice one cup of butter and put it into a large microwave safe bowl. Microwave slightly on medium (for about 30 seconds) to soften (but don’t melt!)
3. Add one cup of caster sugar (plain would probably work just as well) and cream with electric beaters
4. Add two eggs and mix it through with the beaters. Add some vanilla paste/extract and one tablespoon of *real* maple syrup (not the maple flavoured syrup – yuck!)
5. Mix again with the beaters
6. 

   Flour & Baking Powder

   Add in two cups of sifted plain flour and ONE tsp of baking flour

7. Mix with beaters again
8. Add one tablespoon of milk, and whatever “mixins” you’d like. I usually use pecans and white chocolate bits cos they are *sooo* yummy. Mix with the beaters as it helps break up the pecans.
9. Grab small handfuls and press them into rough balls (they will be slightly sticky from the milk). Squash them onto a baking/cookie tray. Don’t grease the pan as the cookies contain enough fats and oils to prevent sticking. If you’re cookware isn’t non-stick just use a sheet of baking paper.
10. 

    Soft Cookie

    Bake them at 180*C for about 12 minutes. Time isn’t as important as colour, and remember they will continue cooking on the tray. Err on the side of caution and take them out when the edges only just start to brown but the rest of the cookie is still fairly moist. They will feel very undercooked when you take them out but they firm up as the cool. Worst case if they really are undercooked just put them back in for a few more minutes

11. Enjoy!

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