Yogurt Sultana Choc Chip Cookies

I have been experimenting from the Australian Women's weekly Biscuits and Slices cookbook recently. Yup. My first baking cookbook. It stayed hidden in my bookshelf while I toyed with Jaimie Oliver, Donna Hay and my good-old recipe file. And then one day, I felt attracted to this book again. There it was small and tattered, waiting patiently at the corner of the bookshelf. If books could talk, perhaps this one was saying "Finally Daphne.... you remembered me again!"

I made two versions of this cookie. The first one was using butter and the second was olive oil. I also learned something very very important while I did the first batch of cookies- never use chocolate lesser than 60% cocoa content for baking. I have always stuck by that rule but for that particular occasion, I wanted to BAKE and there was the only bar of chocolate left in the pantry.



See how ugly this cookie looked? It tasted delicious though. Slightly crisp. I had initial doubts about using yogurt sultanas but it was sooo good that I wondered why didn't I attempt this earlier?


My second attempt with olive oil. Better wasn't it? It was a mess trying to shape these little delights but it was worth every sticky bit of it.

Yogurt Sultana Chip Cookies (makes about 60)

120 to 125 grams of olive oil
1 1/4 cups of corn flakes
1 cup of self raising flour
1/2 cup of brown sugar
1/2 cup of shredded coconut
200 grams yogurt coated sultans
80grams of dark choc chips
2/3 cups of chopped walnuts
1 egg beaten lightly

Preheat oven to 180C. Line 2 baking trays. Combine all ingrediants in a bowl. Mix and roll tablespoons of mixture into balls. Line them on trays and bake for around 15 minutes till brown.