Emotional Eating: Chewy Gooey Caramel Cookies and a GIVEAWAY!!!

Following on from that SUPER depressing post(sorry!), I felt a little bit guilty about leaving my readers dripping fat salty tears into their cups of tea, so here is a quick fix. We all know that the best and most healthful way to cure a broken heart and deal with those heavy emotional issues is through your taste buds. So, behold the cookies.
And behold, alongside the cookies, some super-duper Penny Scallan products of cuteness and glory! Read through to the end to find out how you can win your very OWN kids apron... like these ones:

Win a handy-dandy wipe-clean apron from Penny Scallan... Cute Children Not Included

The recipe we used was from an old recipe book entitled 'Sugar & Spice', with Jo Seagar... we've actually been given this book twice, because it contains a family recipe for Nana Os's Sultana Jammy Puffs. World famous in New Zealand! And super scrummy. But anyway, I digress. These cookies are unfortunately called 'Graham's Sultana Biscuits', which is, I think, a TERRIBLE name for such a yummy cookie.

This clipboard is another goodie from Penny Scallan, we love the hard backing which makes it easy to write on the go... I foresee many expeditions and list writing!!

 We usually make them with sultanas, but this time exchanged the dried fruit(An actual quote from someone I know: "ooo yuck!") with chopped bits of white chocolate. Because holy heck, why haven't we ever thought of that before??! Without further ado then....
- Turn the oven on to 160 C
- In a large saucepan, melt 125 grams of butter, and then add half a cup of sugar, 2 tablespoons of milk, 1 dessertspoon of golden syrup and 1 teaspoon of baking soda. Mix until it 'fizzes'(disappointingly, it doesn't actually 'fizz' so much as gloop, bubble and froth into a large creamy mixture). DON'T leave the saucepan on the heat for so long(waiting for the fizzing noise) that it goes all dark golden. This is not the desired effect. But doesn't actually affect the taste, so, you know. Whatever.

Your fizzy mixture should NOT look this dark...

- Let the yummy frothy mixture cool a bit. It will deflate somewhat. :) Add 1 and 3/4's cup of flour, half a cup of sultanas(or white chocolate) and 1 teaspoon of vanilla essence and mix well. I usually mix in the vanilla first, because the mixture gets a bit stiff....

Practicing our handwriting and an example of someone who is NOT helping at all...

- Roll into 'golf balls'(or ping pong balls or even tennis balls!! They're your cookies!), flatten with a wet fork, and stick in the oven for 10 to 15 minutes. These are the kind of cookies that you pull out of the oven and they're still all sinky and soft, but don't be deceived, they are ready! Usually you can tell by the lovely light golden glow they get, however ours were already rather dark golden due to our over-zealous butter melting, so I just guessed. I was approximately 85%(with about 5% error either side) sure that they were ruined... they're not usually this dark!
- Once they've cooled and hardened enough, transfer them to a wire rack to cool.

 These cookies are too dark, and these children are too excited to care

- Start eating them as SOON as they are just the littlest bit cool enough to eat.
- They'll keep for about a week in a airtight container, but they won't last that long!!
Please note, this cookie dough has proven suitable for eating raw. I've heard that raw food is really good for you....

For eating cookie dough on this scale, I can guarantee you'll need to win this competition. To enter, leave a comment under here, telling me what your ultimate favourite cookie is. Easy!!! You have until Thursday, yes that's only two days, to enter.
Remember kiddos, cookies are a sometimes treat...
(said no-one ever)