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 wanted… 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 – 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 goodness…, 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; I’d made these cookies before and could easily replace chocolate chips with Smarties.
The original recipe is from Terry Walter’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 don’t expand as much during baking but leave space between cookies).
- Bake 16 minutes or until lightly browned.