ivoryskymorning: Are they implying that regular cookies take a long time?
Novagirl22: I was really enjoying this video, until I saw ‘raisins’…
yougotyrcherrybomb: NO! No raisins in my cookies!
Sriracha-Enema: Why oil your pan if using parchment?
Kekukoka: Isn’t this just a standard cookie recipe, as opposed to “quickie”?
blandhog: I honestly don’t have a problem with this cookie. What I do have a problem with is this trend of dipping like 1/16 of a pastry into chocolate so you end up with one bite of chocolate dipped tastiness and the rest is plain. Who wants that? Give half or at least a third of the stupid cookie or get the fuck out
Quixotic_Ignoramus: How many unsuspecting people grabbed one those cookies, thinking they were chocolate chip only to find out they had been deceived?
GypsysTrampsandSteve: Ummm. I think you’ll find it’s pronounced ‘quiche’.
Citizen_Snip: These look absolutely disgusting. After all the recipes I’ve seen posted here, this one takes it! Who the hell came up with this recipe, do they not have any tastebuds!? These look so vile. I mean… raisins?! Really?!
ut_pictura: 1. Let’s hand mix this instead of using that tool that does it faster
2. Let’s use two spoons instead of a melon baller because we hate cookies that bake evenly
3. Raisins????
Marmstr17: never pass on a quickie!
Fuzzlechan: These look really good! I’d probably use regular butter unless I’m making them for a cousin with a dairy allergy, but still. A nice change from standard chocolate chip.
robot_mars: > Raisins
Nice fucking try, Satan.
CygnusTM: “dairy-free butter”
Pass.
DengusUsername: Stopped watching when the raisins came out
Pin-Up-Paggie: “Raisins! My favorite!”- no one ever
TheBlindMonk: Isn’t something bad for you?
LoriTheGreat1: Lost me at dairy free butter.
pumpyourbrakeskid: ### Ingredients:
* Makes 25
* 250g dairy-free butter
* 225g caster sugar
* 2 tsp vanilla extract
* 1 tbsp maple syrup
* 300g plain flour
* 1 tsp baking powder
* 1⁄2 tsp salt
* 45g hazelnuts
* 45g raisins
### Instructions:
1. Preheat oven to 180’C and line 2 baking sheets with parchment paper.
2. Put the dairy-free butter, sugar, vanilla extract and maple syrup in a large mixing bowl and beat it with a spoon until it’s creamed | Pour the flour, baking powder and salt into the bowl and fold it into the cream so you have a thick but malleable dough
3. Use either a sharp knife or a pestle and mortar to break the hazelnuts into small pieces that are roughly the size of dried peas | Pour the hazelnuts and raisins into the bowl and fold them into the cookie dough so they’re evenly spread.
4. Spoon walnut-sized pieces of the cookie dough onto the lined baking sheets, leaving 4cm between each ball of dough (you may need to cook your cookies in batches) | Squash the balls to flatten them slightly (they don’t need to be really flat).
5. Put the baking sheets in the oven and bake the cookies for 13–15 minutes, swapping them over halfway through so that they cook evenly | When they’re ready the cookies should be golden around the edge, but slightly paler in the middle | Take the baking sheets out of the oven but leave the cookies on them for 5–10 minutes to firm up a little, then transfer carefully to wire racks to cool.
[**RECIPE SOURCE**](https://www.bosh.tv/recipes/quickie-cookies)
**Original Video by BOSH!**
valarmorgulis528: What kind of monster dips those cookies in coffee? Use coconut milk if you’re lactose intolerant but don’t ruin the happiest couple (milk and cookie)
i_deserve_less: Fucking hippies