Drop Cookies

These are the simplest cookies to make. They are called drop cookies because the dough is soft enough to drop off the spoon and on to the baking sheet. The basic mixture is often made by the creaming method where butter and sugar are beaten together until light and fluffy. Eggs are then beaten in, followed by flour, raising agents and any flavourings.

I did the (i) Chocolate Chip and Macademia Nut Cookies (ii) Chocolate Chip and Raisin Cookies.

Makes 12

115g butter, softened
115g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
175g plain (all-purpose) flour
175g chocolate chips/raisins/macademia nuts (proportion accordingly)

1. Preheat the oven to 180 degrees. Cream the butter and sugar together until pale and fluffy. Beat in the egg and vanilla extract. Sift the flour over the butter mixture and fold in with the choco chips/raisins/macademia nuts.

2. Carefully drop tablespoonfuls of the cookie mixutre on to the prepared baking sheets (lightly greased). Leave plenty of space between the cookies to allow for spreading while baking.

3. Gently flatten each cookie slightly with the back of a fork, trying to keep the shape of each cookie as even as possible.

4. Bake the cookies in the oven for about 10-15 min or until they are a light golden brown colour.

Source: Cookies, Brownies, Bars & Biscuits by Catherine Atkinson

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