The 31st October isn’t far away, so here’s a recipe to help you save money at Halloween on all those candy bars and ghoulish sweets you may feel obliged to buy, to satisfy the little darlings who come knocking on your door, trick or treating.
One witty parent referred to it as “Trick or Drink?” last year, as he wearily did the rounds. I felt like a stiff drink by the end of it too.
Offer the children a cookie instead of sweets, perhaps wrapped in cellophane packets if you’re really getting fancy (or trying to impress the other mums and dads).
Halloween Choc Cookies
(makes 112! Recipe may be halved as this makes tonnes)
- 1.25kg rolled oats
- 500g butter (2 packs) at room temperature
- 500g white sugar
- 500g brown sugar
- 4 eggs
- 2 tsp vanilla
- 1kg plain flour
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp Bicarbonate of soda
- 680g chocolate chips
- 500g grated Cadbury’s milk chocolate (plus extra for piping if desired)
- 375g chopped nuts (optional)
- Maltesers (optional)
- Measure oatmeal, and blend in a blender to a fine powder.
- Cream the butter and both sugars.
- Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda.
- Add chocolate chips, grated Chocolate and nuts.
- Roll into balls, and place two inches apart on a cookie sheet.
- Bake for 10 minutes at 180 degrees Celsius.
- Eat warm OR cool completely and decorate each cookie with piped melted chocolate and 2 Maltesers to look like a spider! (really easy and effective)
Bulk freezing tip: Take all the mixture you don’t need for one batch and roll it into log-shapes about 5cm thick. Wrap in cling film and freeze. Then, when you’re ready to bake more cookies, partially defrost a log and slice it into 1cm rounds. Place on a baking sheet with enough space between to allow for spreading, and bake as before.