Another oatmeal cookies baked for snacks during Movement Control Order. It is always much economical to bake your own cookies instead of grabbing some packets at the stores.
These cookies are with walnuts, choc chips, oatmeal and flour. I made them in a bigger size compared to those I baked for Chinese New Year because there is only this variety available.
They are crunchy, crispy and not too sweet which you can munch and chew over a cup of hot beverage in the afternoons. Usually, I enjoyed it with Chinese tea.
Ingredients
[makes 2 medium size canister]
150 gm quick cook oatmeal
100 gm choc chips
50 gm toasted walnuts - coarsely chopped
120 gm plain flour
1 tsp salt
1/2 tsp baking soda
110 gm butter [room temperature]
30 gm castor sugar
90 gm brown sugar
1 tsp vanilla essence
1 large egg [60-65 gm
- In a bowl, combine flour with salt and baking soda. Then add in oatmeal, choc chips and walnuts. Set aside.
- Place butter, both sugars in a mixing bowl. Beat ingredients until creamy and light. Add in vanilla essence and egg. Continue to beat until creamy, light and fluffy.
- Mix dry ingredients. Fold in dry ingredients in 2-3 batches until well combined.
- Scoop a small portion [a heaped tablespoon or ice cream scoop] of the dough. Place on a baking tray lined with parchment paper leaving some space in between. Flatten slightly with a spatula.
- Doing the same until the dough is finished.
- Bake dough in a preheated oven on the middle rack at 160 degrees C for 18 minutes or edges are crispy. Remove to cool on wire rack before storing in airtight containers. You can bake cookies at 180 degrees C for 10-12 minutes [all depends on individual oven heat].
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