Giant Ben's Cookies

Updated at: Thu, 18 Apr 2024 17:10:10 GMT

Step 1

Preheat the oven to 180°C. Line 2 baking trays with baking parchment and set aside.

Step 2

In a large bowl, sift together the plain and self raising flour and salt (and cocoa powder if using) and make a well in the centre.

Step 3

In a large microwaveable bowl, place the margarine (and peanut butter if using) into the microwave and melt on 30 seconds blasts until no solid lumps remain. Add the granulated sugar and stir until it has cooled down. Add the eggs, milk and vanilla extract and whisk together until even.

Step 4

Pour into the well (adding the coconut/oats at this point) and stir to combine, using a folding action when it comes together, scraping right down to the bottom of the bowl. The dough shouldn’t be too stiff but it shouldn’t be too wet.

Step 5

Take portions of the dough weighing 78g each (this allows me to get 16 cookies) and roll into a ball, placing them on the baking tray with enough room to allow for spreading. With the chocolate cookies, push 2 squares of chocolate into the tops of the cookies and then reshape the cookie back into its original shape so that the chocolate is slightly hidden. For the coconut cookies, sprinkle over more desiccated coconut.

Step 6

Preheat the oven to 180°C. Line 2 baking trays with baking parchment and set aside.

Step 7

In a large bowl, sift together the plain and self raising flour and salt (and cocoa powder if using) and make a well in the centre.

Step 8

In a large microwaveable bowl, place the margarine (and peanut butter if using) into the microwave and melt on 30 seconds blasts until no solid lumps remain. Add the granulated sugar and stir until it has cooled down. Add the eggs, milk and vanilla extract and whisk together until even.

Step 9

Pour into the well (adding the coconut/oats at this point) and stir to combine, using a folding action when it comes together, scraping right down to the bottom of the bowl. The dough shouldn’t be too stiff but it shouldn’t be too wet.

Step 10

Take portions of the dough weighing 78g each (this allows me to get 16 cookies) and roll into a ball, placing them on the baking tray with enough room to allow for spreading. With the chocolate cookies, push 2 squares of chocolate into the tops of the cookies and then reshape the cookie back into its original shape so that the chocolate is slightly hidden. For the coconut cookies, sprinkle over more desiccated coconut.

Step 11

Bake for 10-12 minutes until the cookies are golden (where applicable) and give just slightly when pressed. Leave to cool on the trays for 10 minutes before transferring to a cooling rack to cool completely.

Step 12

160g desiccated coconut

Step 13

50g desiccated coconut, 100g rolled oats

Step 14

replace 100g of the margarine with peanut butter, 100g of the sugar with light brown sugar, 100g dark chocolate squares

Step 15

50g cocoa powder to be combined with half of the dough, 2 tbsp milk, 100g dark chocolate squares

Step 16

replace 50g of the plain flour with 100g cocoa powder, 100g of the sugar with light brown sugar, 2 tbsp milk, 100g dark chocolate squares

Step 17

replace 100g of the margarine with peanut butter, 100g of the sugar with light brown sugar, 100g white chocolate squares

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