Guillermo and friends who have seen my burgeoning bump have all commented that I am "wearing" my pregnancy very well – weight gain seems to have gone strictly to the appropriate places and have diligently stayed there. 2 kilos after 16 weeks may seem modest but my Argentine doctor is very happy and declared a "perfecto" at my weight-in.
Since I can deal with the smell of baking ingredients again, we have asked our friends over for tea this Sunday. It gives me the opportunity to use those cocoa nibs I ordered online just before Christmas. I am not a big fan of traditional American cookies only because I know what goes into the dough. My version, adpated from an American cookery magazine, is BIG on crunch and chocolate flavour without too much sugar and fat; plus all that oatmeal is bound to us some good.
Oatmeal Choc-chip and Cocoa nibs Cookies
3/4 cups plain flour
1/4 teaspoon salt
1/4 teaspoon baking powder
120g butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large eggs
1 1/2 cups oats
3/4 cup combination of dark chocolate chips (70% cocoa solids at least) and cocoa nibs
1. Preheat oven to 180C, and line two large baking sheets with parchment paper.
2. Whisk flour, salt and baking powder together in a medium bowl.
3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.
4. Stir dry ingredients into butter-sugar mixture with a large spatula. Stir in oats and chocolate chips.
5. Place dough onto parchment-lined baking sheets in generous spoonfuls, leaving at least 3cm in between.
6. Bake until cookie edges turn golden brown, 20 min. Slide cookies (on parchment) onto cooling rack. When cooled, store in airtight container.