There's a bit of a chill in the air at The Graig Bed and Breakfast Ludlow, what a perfect excuse to get cosy infront of the log burning stove and relax with homemade cookies and coffee.

Here at The Graig B&B Ludlow we love the Miette Cook Book! All her recipes are just perfect!

This is her Chocolate Chip Cookie Recipe which we use!

Ingredients

2 cups plain flour

1 1/4 teaspoon bicarb of soda

1 teaspoon baking powder

1/4 teaspoon salt

1 2/3 cups rolled oats

3/4 cup of walnuts toasted and cooled

1 cup unsalted butter at room temperature

1 1/3 cups of sugar

1 large free range egg

1 1/2 teaspoon of milk

2 1/2 teaspoon of vanilla extract

2 cups of semi sweet chocolate

Preparartion

1  Line two baking sheets with parchment paper

2  Pre heat the oven to 350 degrees F

3  Sift the together the flour, bicarb of soda, baking powder and salt and set aside.

4  In a food processor, process the oats to coarse crumbs. Transfer to a plate, then add the walnuts to the food processor and pulse just until coarsely ground, in 5-second pulses, three or four times. Do not over mix else the nuts will get buttery. Set aside.

5  In a bowl of a stand mixer fitted with the paddle attached, combine the butter and sugar and beat on high speed until the mixture is light coloured and fluffy, in about 5 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then add the egg and beat until thoroughly incorporated. Add the milk and vanilla and beat to mix well. Add the sifted dry ingredients and beat until just combined. Scrape down the sides of the bowl again. Remove the bowl from the mixer. Add the oats, choc chips, walnuts and stir by hand just until the ingredients are evenly distributed.  

6  To make the small cookies roll scant teaspoon sized sized portions of dough into 3/4 inch balls. To make the larger cookies, rolls the dough into 2 inch balls. place them about 2 inchs apart on the prepared baking sheets, and using the palm of your hand flatten eat dough ball slightly. Bake in batches until lightly browned, about 10 minutes. Then move the cookies to a wire rack to cool completely. Store in airtight containers for upto 2 weeks.