Tag Archives: thermomix cookies

Jam Drops

(Recipe adapted from this post)

Sorry for the lack of posts recently! It’s been work travel, wedding travel and holiday travel over the past six weeks, and I haven’t been at home to cook much at all, let alone play with the Thermomix. But I thought I’d get back on the TMX adventures and what better day to do it than the first day of the new year! (Plus, there were a lo-oot of police sirens blaring this morning and I couldn’t sleep in).

I had been given a jar of peach and vanilla preserves for Christmas, and as yummy as it was I knew I couldn’t finish it all by the expiry date. I also recently found out that our neighbour had been mowing our lawn for us all year when we were at home one day and saw him trotting over with his lawnmower. We thought the city of Kingston was just a very helpful council! So I thought I’d say thank you to all our lovely neighbours by baking some cookies. I used this Donna Hay recipe which had been adapted for the TMX and actually made two recipes worth (it’s fine in the bowl, you just need to use the spatula a bit to incorporate the flour into the mix).

At first I cut down the sugar to equal amounts as the butter as I wasn’t sure how the amount of sugar would affect the consistency of the cookie. But I think you can definitely take out another 20g or so, especially if your preserve is sweet rather than tart.

180g butter, room temperature
180g caster sugar (It was also ‘pantry clean-up day so I used a combination of brown and white sugar)
1 egg
300g plain flour (I had about 40g of wholemeal flour in the cupboard so I whacked that in)
1/2 tsp baking powder
Jam (Whatever kind takes your fancy)

– Cream butter and sugar in your TMX bowl for 1 min/speed 6.
– Add your egg through the opening whilst mixing on speed 3.
– Add your flour and baking powder, and mix for 30 secs/speed 3, or until a dough is formed.


– Preheat oven to 180 degrees celcius.
– Roll your dough into small balls (approx 1 tsp per ball), and use your finger to make an indent in each ball.
– Add a small dollop of jam to each ball, then bake for 10-11 minutes.
– add another small dollop of jam once the cookies are out of the oven, then leave to cool.
– Dunzo!


Still have too much jam lying around? You could try these jam swirl muffins…

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Oatmeal and raisin cookies

I adapted this recipe for my Thermomix

Oatmeal raisin cookies are one of the best forms of comfort food. This is an awesome chewy version which I love, I just wish I had an old-school style cookie jar to keep them in! Although that said, i brought them to work and they were gone pretty much instantly. This recipe makes about 20 large-ish cookies, I just used two sheets of baking paper and once the first lot were done I threw the second lot in. I find the cookies cook more evenly that way.


115g butter, softened
125g brown sugar (use this instead of raw sugar, I think it makes the cookie chewier)
1 egg on the large side
1/2 tsp vanilla extract (I used vanilla bean paste that I had in my pantry)
95g all-purpose flour (I can’t find this in Coles, so I used 65g plain flour and 30g self-raising flour which was fine too)
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
120g rolled oats
120g raisins/sultanas


– Preheat your oven to 175 degrees celcius and get two sheets of baking paper ready.
– Throw your butter, sugar, egg and vanilla into your TMX bowl and cream for 1min/speed 3.
– Add flour, baking soda, cinnamon and salt and knead for 40 secs/Interval speed.
– Add oats and raisins, and mix for 40 secs/Reverse/speed 1. Check and see that the oats and raisins have been folded in well, otherwise mix on the same settings for another 20 seconds.



Spoon your mixture out onto the baking tray, making sure you leave a fair bit of room in between each cookie as they will spread. You will see that mine started sticking to each other, so perhaps 8 cookies to a tray if you need (although I didn’t mind that mine joined, I just broke them apart when the cookies will still quite hot)


– Pop them in your oven for 12-14 mins, until they turn nice and brown on the outside. The length of cooking time depends on how big your cookies are, I used about 14 mins.
– Enjoy!


Spare oats and raisins in the pantry? I’ve also attempted a raisin and oat slice that was yummy and easy to make…

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Peanut butter and chocolate chip cookies

Recipe from this blogpost

Peanut butter and peanut butter-flavoured ANYTHING are some of my favourite things on this planet. Peanut butter thick shakes? I’m there. Reese’s peanut butter cups? Yes. Please. Split an Oreo in two, add peanut butter to the side without the icing, mash it back together for the best sandwich known to man? TOTALLY.

So when I went on a cookie recipe hunt and found this, my head nearly exploded. A cookie comprised mainly of PEANUT BUTTER????? Holy shit!


– 210g peanut butter (my favourite is Kraft Crunchy)
– 55g raw sugar
– 1 egg
– 1 teaspoon vanilla essence (I had vanilla bean paste in the pantry so I used that)
– ½ teaspoon baking powder
– Pinch of good quality salt
– 75g good quality dark chocolate chips


– Preheat your oven to 180 degrees celcius.
– Add all ingredients except chocolate chips to your TMX bowl, and mix on 5 secs/speed 4.
– Add chocolate and mix for 5 secs/reverse/speed 3.
– Spoon onto baking tray and flatten slightly. You can make this as big/small as you want.


– Throw in the oven and bake for 10-15 mins until browned.
– Try not to eat all in one sitting!


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Lime and Coconut Cookies

(Recipe adapted from this blog)

I was at Coles a couple of weeks ago, and spotted a bag of limes for $2. Had NO idea what I was going to do with a bag of limes, but I figured that someone out there in the interweb would have a ridiculously easy Thermomix recipe. And woo hoo, I found it! I’m not a fan of white chocolate so I didn’t bother with that part. I also didn’t have quinoa flakes, so I gave rolled oats a shot.


Zest and juice of two limes

170g raw sugar

120g cold butter

120g plain flour

60g self raising flour

100g oats

45g shredded coconut

1 egg

1 tsp vanilla extract


  • Place zest into the TMX bowl, and mill for 15 seconds/speed 8, stopping halfway to scrape down the sides if necessary.

  • I skipped the next step (lazy, you know how it is) and popped the sugar and butter in and blend for 10 seconds/speed 6.

  • Add remaining ingredients, and mix for 10 seconds/reverse/speed 4. Scrape down the sides and then mix for a further 7 seconds/reverse/speed 4.

  • Preheat your oven to 180 degrees celcius.
  • Roll mixture into balls (roughly 1 heaped teaspoon to a ball), pop it on a tin lined with baking paper, and flatten slightly. I had to prepare two tins.

  • Pop in the oven and bake for 12-15 minutes until the edges start to brown. Dunzo.

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Milo Coconut Rock Cookies

(recipe taken from this blog)

Each time the in-laws are over for a stay, they buy a tin of Milo. Just before they arrive roughly 12 months later, I throw the half-finished, expired old tin of Milo away. And then they buy another tin. The cycle continues.

So this time I thought to myself, dang nammit, I’m going to find a way to use it up!

Yes. I know you can just make hot/cold Milo. We don’t do that.

So I googled “thermomix mil0” to see what would pop up, and voila! Milo cookies! I did feel the need to call it Milo Coconut Rock Cookies though as I think that’s a more apt explanation of how mine turned out.


100g butter

75g golden syrup (my plan to use  up stuff came unstuck here. Now I have a near-full jar of golden syrup. Sigh.)

50g brown sugar (I had demerara sugar in the pantry)

60g water

1/2 teaspoon bicarbonate of soda

110g Milo

90g rolled oats

80g plain flour

80g wholemeal plain flour

90g desiccated coconut


  • Preheat the oven to 180 degrees celcius. Line a couple of trays with baking paper.
  • Place the butter, golden syrup, sugar and water into the Thermomix bowl and cook for 3 minutes/80 degrees/speed 1.
  • Stir in the bicarbonate of soda and mix for 10 seconds/speed 3.
  • Add Milo, oats, flour and coconut, and mix for approximately 30 seconds/speed 4/reverse until combined.
  • Roll mixture into balls 3-4cm in diameter and place on a tray (our balls were probably around the 1.5cm diameter mark.
  • Flatten gently with a fork.
  • Bake for 15-20 minutes until firm.

You’ll see that clearly, mine doesn’t look like the picture in the blog. But it was yummy all the same! I might have left it in the oven a little long though, hence the “rock cookie” renaming. Next time, will make sure I avoid the same mistake.

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