Mix and match cookie dough pots -Store Cupboard Baking
Hey BakingMartha-ites! Hope you are having a great week! I’ve been making this recipe for years but never really known what to caption in, as they really are ‘throw-in-whatever-you’ve-got-in-the-cupboard’ cookie pots. Once you’ve mastered the basic dough, you can take the cookies in whatever direction you like. They are egg free, which means you can eat the dough to your heart’s content (and feed it to your children!) without the fear of eating raw egg.
I’ve gone for two of my favourite combinations for this recipe: dark chocolate and sea salt and white chocolate and raspberry but you can literally add ANYTHING! The beauty of baking them in separate ramekins or holes of a muffin tin is that everyone can customise their own to their liking - or simply leave it plain. Here are some of my top combinations to throw in:
Milk chocolate and cinnamon
Pecan and maple (use maple syrup instead of golden syrup)
Dark chocolate and roasted peanuts
Chopped apple and toffee pieces
Hazelnuts and milk chocolate
Oat and rum-soaked raisins
Not only can you customise each pot, this recipe has mass appeal because it is easy to adapt. Swap the butter for a vegan alternative and you’ve got vegan cookies! Change the flour for a gluten-free alternative for free-from cookies! Use corn syrup, maple syrup or honey instead of golden! It’s not often a recipe writer recommends swaps, but they do work with this robust recipe so I’m happy to suggest them.
