Friday, May 25, 2012

Sure Success Tasty, Chewy Oatmeal Cookies

I'm not an expert baker but I have taken interest since my daughter turned two. It is always nice to know some easy recipes which are fool-proof and often successful (and easy to do).

After investing on a baking cookbook which I bought from Kinokuniya, I tested its oatmeal cookies recipe with delight (and happy with results). Several tests of it proved to be easy and tasty. Daughter and husband very satisfied, including some colleagues at work!

Sharing the oatmeal cookie recipe with you. Yesterday I dared to be bold, and combined more stuff into it. The result was superb...

oatmeal cookies with cranberries, raisins, pistachio, walnuts and chocolate bits... I couldn't stop eating just one piece... Had to have more! I call it Alexandra oatmeal cookies (thanks to my little one I picked up baking again after 10 years of hiatus)

Alexandra Oatmeal Cookies

1/4 cup walnuts
1/4 cup pistachio
7 tbsp unsalaried butter
1 1/4 cup brown sugar
1 large egg room temperature
1 tsp vanilla extract
1 tbsp honey
3/4 cup all purpose flour, sifted (I use organic flour)
1/2 tsp baking powder
1 1/2 cups oats (don't use baby oats bec that will make this recipe fail, I experienced it!!! Use normal oats)
1/4 tsp salt
1/3 cup raisins
1/3 cup dried cranberries
A little milk (if needed) but I usually don't add bec it makes it too liquid

1. On a pan, I toast the pistachio and walnuts to have that roasted smell and taste. After around 2-3 minutes you can take it out then use pestle and mortar to make into small pieces.

Prepare your oven and pre-heat at 190C.

2. In a bowl, cream together butter (room temp or I microwave lightly to soften it) and sugar using electric mixer until smooth. Afterwards, add in vanilla extract, honey and egg. Beat well until smooth.

3. In another bowl, combine flour, salt, baking soda, and oats. Stir to mix all of it.

4. Stir the flour mixture into your creamed mixture until well combined. Add the chopped nuts, raisins, cranberries and chocolate bits until well distributed

5. Line baking sheets on pan. Roll the dough into walnut-sized balls. Flatten each ball slightly, leaving plenty of space between (bec these will flatten out once baking process).

6. Bake in batches for 10-15minutes until golden. Let them cool off for 5 minutes then move to a wire rack to cool further. Keep in Tupperware in fridge for up to 8weeks (guaranteed it won't last that long bec you will finish them off!!!)

Ps. Those who are living in KL, I was able to buy all ingredients in Village Grocer. For the walnuts, I discovered It is cheaper to buy at the market TTDI.

1 comment:

  1. This looks like a good book for a wedding gift. I am making a hamper of baking paraphernalia and wanted to include a good all-round baking guide and this might be it. Thanks!


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