I got a box of Smarties from work the other day, and instead of just gobbling them up, I decided to use them in a batch of cookies I was going to make that weekend.
I developed a serious Smarties addiction when I moved to Vancouver and rediscovered them.
I think it was partly because the childhood restrictions were gone, I could eat as much as I wantedâ€¦ and for breakfast if I wanted.
It took me a while, probably years to go back to eating Smarties in moderation again, these days I only have them around Christmas time â€“ just like I did when I was a child.
My joy upon receiving that lone box slowly morphed into dread; those irresistible colourful sugar-coated milk chocolate goodnessâ€¦, what if I go back to being a Smarties junkie?
This was when I came up with the idea to toss them in the cookies; Iâ€™d made these cookies before and could easily replace chocolate chips with Smarties.
The original recipe is from Terry Walterâ€™s Clean Food posted by the charming ladies at 3191
In my version; I combine Smarties, pistachios and dried cranberries for a soft, chewy, crisp and textured cookie.
The dough gets a little sticky because of the maple syrup, so I had to wash my hands and repeat a couple of times.
- 2 cups rolled oats
- 1 cup unbleached whole wheat flour
- 3/4 cup shredded coconut
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup maple syrup
- 1 teaspoon vanilla
- 1 cup pistachios
- 1/2 cup Smarties (or 50g/75g box)
- Preheat over to 350ÂºF / 180ÂºC
- Combine oats, flour, coconut, cinnamon and salt.
- In a separate bowl whisk syrup, oil and vanilla.
- Pour wet ingredients into dry and combine.
- Fold in nuts and smarties.
- Press dough together into small balls, place onto parchment-lined cookie sheets, and then flatten them (they donâ€™t expand as much during baking but leave space between cookies).
- Bake 16 minutes or until lightly browned.