“Sometimes me think what is love, and then me think love is what last cookie is for.
Me give up the last cookie for you.”
I love making cookies, and I love making scones. This time I decided to combine my love forthe two, using a recipe I turn to often. It’s one I use from Romney Steels cookbook My Nepenthe that was reviewed on Heidi’s beautiful blog 101 Cookbooks. These are the best I’ve ever made, and oh-so-accomodative. What I like about them is the ease with which the recipe embraces different ingredients. Had posted the scones over Christmas ‘Orange & Oat Scones‘. My nephew who was visiting then, quite the fussy eater, loved them! Each time I make these, I think of him!
This time I tried making them into sconey cookies. Rolled them out thinner than scones and baked them a bit longer. Got me nice sconies, packed with yummy chocolate, walnuts and cranberries in every bite, crisp from the outside, ever so slightly chewy from the inside. The daughter who is also now a little fussy especially when it comes to oats and walnuts, asked me to make them again. BOW SCRAPE … did I feel honoured or what?
They really are NICE! 2 batches later, I’m here to post them. I cut out a few hearts too, so it seems the right time to blog about them! In any case, I ♥ healthy cookies, and it gives me pure joy to see the kids enjoy these so. I got about 3 dozen cookies from the cookie dough. The recipe is simple enough for kids to make as well. It’s a great kitchen activity with little ones, and fun to see the things they want to add to the basic dough.
These sconies have a generous helping of oats. Play around with the other ingredients as you like. I love zesting some fresh orange peel into the flour. I think pistachios, dried apricots and chocolate, maybe white too, will taste pretty yummy in there. I’ve done a walnut, crystallised ginger and chocolate chip version in the past with great results. I find that these make great gifts too!