Hyperbole? YUP. Flipping amazing cookies? You got it, mama. Crunchy oat base, a thick, chewy pile of salted caramel and peanuts, and a slick of glossy black chocolate.
These are my dream cookie. My $5 cookie. They’re ridiculously decadent, not super practical, they take a while to put together, and produce more dishes than I’d like. But you know what? WORTH IT!
Have you ever heard of a Quattro? It was an Australian supermarket cookie, made by the same company that makes TimTams, and I think I have had a total of maybe four or six of them in my life.
Rightfully, my parents didn’t go overboard on buying packaged sweets in my house, but I begged for these bikkies, and they caved. And I must say, they totally lived up to my expectations.
Tragically, the Quattro has been discontinued. This, then, is my recreation and elevation of that cookie.
A crispy, simple oat cookie, only barely sweet, topped with peanuts suspended in bitter salted caramel, and finally spattered with rich dark chocolate. Three layers, completely harmonious and completely delicious. Better than the original ones, I’m afraid.
Actually you know what? I’m not afraid. What a weird thing to say. Never mind, I was distracted by these bodacious cookies.
I’ve literally eaten two of them in the time it’s taking me to write this post. At that rate, they will be gone by tomorrow.
At which point, I guess I’ll just make some more? Sounds like a plan! It’s not like they’re hard to make. The only possible tricky part is the caramel, and you guys, it’s so simple.
Literally, just bung some sugar and water in a pan and put it on a medium heat, and then don’t touch it. In about five to 8 minutes, you will have a molten hot, golden puddle of caramel.
Take it off the heat, be careful, stay chilled and then add butter and cream. It will bubble up like a crazy person. That’s ok. Don’t mess with it, and be careful of the steam. Once it’s chilled out, slam it back on the heat and stir until it’s all cool and smooth again. Easy peasy.
Anyway, right now I’m off to go bake a pie for my Dad’s birthday. If anyone deserves an apple pie, it’s this guy, but he has incredibly high standards, so wish me luck!
Have a kickass Wednesday lovelies, and tell me, is there a supermarket item that you bake a better version of at home?
- 2 sticks, minus 1 tbsp (210g) butter, soft
- ½ cup (100g) caster sugar
- ¼ cup (110g) brown sugar
- 1 egg
- 1 tsp vanilla bean paste or extract
- 1 cup (150g) plain flour
- 1 tsp baking powder
- 1 tsp salt
- 2½ cups (250g) oats
- ½ cup (100g) caster sugar (or regular white sugar)
- ¼ cup (60ml) cream
- ½ stick (50g) butter
- 1 cup roasted, unsalted peanuts
- 1 tsp sea salt
- 2 oz (50g) dark chocolate, melted
- Preheat the oven to 180C/350F and line two baking sheets with baking paper.
- Place the butter and both sugars into a large mixing bowl, and beat until light and creamy.
- Add in the egg and vanilla and beat again until light, creamy and combined.
- Add the flour, baking powder, salt and oats and stir until everything is combined in a soft sticky dough.
- Roll the dough into 16 pieces (just under 2 tbsp per ball), and space them out on the trays, with at least 5 cm/2inches between them. Flatten each ball gently, with your fingers.
- Bake for 10 minutes, and then remove from the oven, and using a rounded metal spoon (I used a tbsp measure) make an indent in the centre of each cookie.
- Place back in the oven and bake for a further 5-8 minutes, or until golden brown. Leave to cool completely on the trays - they will crisp up as they cool.
- To make the filling, place the sugar, and two tablespoons of water into a heavy bottomed, medium saucepan over a medium heat.
- Cook, without stirring, for 5-8 minutes, or until a dark golden caramel is formed. Remove from the heat, and carefully add the cream and butter - watch out for steam.
- Let the pan bubble up, and then stir gently and carefully, until the butter melts. Some of the caramel may seize up, but that's ok.
- When the butter is melted, place the pan back on the heat, and bring up to a bubble, stirring to combine everything. Cook for about 2 minutes, or until the caramel thickens slightly. Stir through the peanuts and salt, and leave aside to cool completely.
- To assemble the cookies, divide the cooled peanut caramel between the indents in the cookies, and then spatter over the dark chocolate. Store in the fridge.