bohemianwanderer – These sweet and salty cookies combine classic dough with customizable mix-ins and make approximately 20 cookies. Preparation requires simple pantry ingredients and brief mixing. The dough benefits from resting for at least one hour before baking. Baking time is approximately eighteen minutes per batch.
Begin by placing the room-temperature butter in a large mixing bowl. Add the sugar mixture and golden syrup. Beat vigorously for several minutes until light and creamy. Proper creaming helps create a tender texture.
Add the egg and vanilla extract to the bowl. Beat again until fully incorporated. The mixture should appear smooth and slightly aerated.
Add the flour, rolled oats, optional coffee grounds, baking powder, bicarbonate of soda, and sea salt. Beat until the ingredients are evenly combined. The dough should be thick and cohesive.
If using optional extras, fold in crushed biscuit crumbs mixed with melted butter. Add chocolate chips or chopped chocolate pieces. Incorporate chopped sweets or bars if desired. Gently fold in salted snacks such as crisps, pretzels, or peanuts to avoid crushing them.
Divide the dough into 20 evenly sized portions. Roll each portion into a smooth ball. Place the dough balls on a tray and refrigerate for at least one hour. For improved flavor and texture, chill overnight.
Baking the Cookies and Storing for Freshness
Preheat the oven to 190°C, or 170°C with a fan setting, equivalent to 375°F or gas mark five. Line several baking trays with baking paper. Arrange the chilled dough balls evenly across the trays. Leave at least 10 centimeters between each ball to allow for spreading.
Bake the cookies directly from the refrigerator for about eighteen minutes. The edges should turn lightly golden while the centers remain slightly soft. Avoid overbaking to maintain a chewy texture.
Remove the trays from the oven and allow the cookies to cool on the baking trays for several minutes. This cooling period is important, as it allows the cookies to firm up and set properly before being moved. Once they are sturdy enough to handle without breaking, carefully transfer the cookies to a wire rack to cool completely. Proper cooling helps preserve their texture, ensuring the centers remain soft while the edges stay lightly crisp.
After cooling, store the cookies in an airtight container at room temperature, where they will keep well for several days. If you want to store them for a longer period, place the cookies in a freezer-safe container or bag and freeze them for up to three months. When ready to enjoy, thaw them at room temperature. The finished cookies deliver a satisfying balance of sweetness and saltiness, with optional chocolate or snack additions adding extra flavor and texture in every bite.
