A few month's ago I was lucky enough to be invited to curate a knitwear collection for Knit Now Magazine. Given a blank canvas, I suggested the concept of 'A Slow Moment'. The collection began from the words "Nest. Be still. Be creative & soak up some mid afternoon sun in sleek, comfortable knits". I gleefully filled a Pinterest board with beautiful blankets, this season's pastels and then a good slathering of rustic/ grey love for the designers to ponder. We then turned it over to the designers to see what they made of it.
As the pitches started to roll in, Kate, editor in chief at Knit Now, sent me an email "Do you think we should include a cookie recipe?"
The reply was simple.
"The answer is always yes to cookie recipes"
So I set about reworking my first ever recipe on this blog, Chocolate and Cranberry Cookies. In the interests of thoroughness, Little One and I made quite a few batches. Dutifully, my little girl taste tested each meticulously and I wondered if oatmeal cookies could replace an entire meal. When they're a little chewy and filled with Chocolate Orange, I think cookies for breakfast, lunch and dinner is the only way to go.
When the time came to generate some suitable images for the publication, my mind drifted to cosy Sunday afternoons with legs curled beneath you and a stack of recipes books and knitting to plod through. I decided to shoot a little tin of the cookies at Deans Court as their recently renovated holiday cottages are the perfect backdrop for slow afternoons like these. I made tea. I nibbled cookies between shots. I pondered whether adding chocolate orange to everything was acceptable. (These are the places your mind goes when you spend time shooting knitwear and cookies.)
The cookies were such a hit that if you're in Wimborne over the next few weeks, you'll find the cookies featured in Squash Court, the wonderful kitchen garden cafe at Deans Court. They've even shared the recipe for these delicious treats on their blog.
If you're too weighed down by your knitting to bookmark them via Deans Court or pick up Issue 59 of Knit Now, you can pin this mini version included below. For the full method and all my tips for chewy oaty goodness please do check out Deans Court or Knit Now. If you want to see the amazing job the designers did with the design brief, drop over to the pattern pages on the Pinterest Board, A Slow Moment and pick up the latest issue of the magazine. It's a pretty special feature.
175g/ 6oz butter
275g/ 9 ½ oz Demerara sugar
1 medium egg
4 tbsp water
1 tsp vanilla essence
350g/ 13 oz rolled oats (the less processed the better)
140 g/ 5 oz plain flour
1 tsp salt
½ tsp bicarbonate of soda
100g Terry’s Chocolate Orange, chopped
55g Hazelnuts, roughly chopped
1. Preheat oven to 180®c/ gas mark 4 and grease large baking sheet.
2. Cream butter and sugar together before beating in the egg, water, and vanilla essence.
3. In a separate bowl, mix oats, flour, salt and bicarbonate of soda before gradually stirring this into the butter mixture.
4. Once fully combined, fold in the chocolate chunks and hazelnuts.
5. Bake in the oven for 15-20 mins or until cookies are golden brown.
And here's a handy pin for you to save for your next baking session: