Rolled Oats Raisins Chocolate Chips Cookies

Happy Lunar New Year

After a long break, finally I'm back in the kitchen and ready to bake more cookies for Chinese New Year which is just a few days ahead.

Last night I pan-fried a packet of Tapioca Flour and 8 pandan leaves (cut and shreded). After about 10 minutes of frying, the flour was left to cool.

Today I made 4 trays of kuih bangkit, my son has eaten about half a tray.

The recipe can be found here.

MILO Chocolate Chips Cookie

This morning my kitchen was filled with MILO and chocolate aroma... my son quickly went to the kitchen and ate a piece of it and wanted to eat more...

MILO Chocolate Chips Cookie
(makes about 80 cookies)
Adapted from Jam's recipe

Ingredients:
225g butter
150g sugar
1 tsp vanilla essence
1 tsp of cream of tartar
1/2 tsp bicarbonate of soda
1 cup MILO powder
1 egg yolk
165g Hershey's semi-sweet mini chocolate chips
300g self-raising flour

Method:
Mix butter, sugar, vanilla essence, cream of tartar and bicarbonade soda in a mixer till fluffy, add in milo, egg and chocolate chips. Lastly add in the flour. Shape the dough using a teaspoon and bake in preheated oven at 160 deg C for about 15 minutes .

Butter Crunch Cookie

Firstly, my apology. Please don't be angry with me as I was busy playing games in my facebook. Really!

It's so addictive and I have totally forgotten about my food blog and also not replying to some comments posted here.

Today my daughter asked me if I can bake some cookies for her friends. First thing came to my mind was a Cookie shared by Sri (Thanks for sharing, Sri!), the recipe looks easy. As I bake quite often, I have most of the ingredients, just need to buy one more ingredient, that is "Pecan" nuts.

So this morning I headed to NTUC supermarket, I was very disappointed to find that "Pecan" was missing on the selves. Sigh! No choice! Try another supermarket near my place, that is "Shop n Save", couldn't find "Pecan" nuts, and saw plenty of "Almond" nuts, chopped, sliced, powdered, whole and washed. No choice lor! Decided to replace the "Pecan" with "Almond" nuts.

"Nice! It's so crunchy and taste good." My daughter commented.

This recipe is a keeper. I shall post it here for easy reference.

Butter Crunch Cookie

Recipe taken from Tastes of Home magazine.

Yields : 4 dozen

Recipe shared by Sri

Ingredients:
1 cup butter (2 sticks = 250g), softened

1 cup sugar

1 1/2 cups all purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 cups cornflakes, lightly crushed

1/2 cup chopped pecans (I replaced it with chopped almonds)

Method:
In a large bowl, cream the butter and sugar until light and fluffy.

Combine the flour, cream of tartar, baking soda and salt;

gradually add to the creamed mixture and mix well.

Stir in the cornflakes and pecans.

Roll into 1 inch balls.

Place 1 inch apart on ungreased baking sheets.

Bake at 350F for 10-12 minutes or until lightly browned.

Cool for 2 minutes before removing to wire racks.

Biskut sarang semut

Thanks Jam for sharing this delicious recipe.

Biskut sarang semut

Ingredients:
200 g castard flour
100 g plain flour
120 g butter
100 gm sugar
1 egg yolk
1/2 tsp of vanilla essence
chocolate rice for sprinkling on the cookies
paper cups

Method:
1) In a mixer, cream the butter, sugar, egg yolk and vanilla essence till fluffy.

2) Add in the mixture of custard and plain flour which has been sifted first.

3) Chill the dough in the fridge for about 1/2 hour or more, and grate the dough.

4) Spoon the grated dough into paper cup and sprinkle some chocolate rice on top.

5) Bake in preheated oven of 175degrees C for about 15-20 minutes.

Peanut Chocolate Chips Brownies

I always like to read the "ST" ~ "Mind Your Body" Kitchen section every Thursday. For this issue, there are two Brownies Recipes by CYNTHIA LOW, she suggests making snacks like Brownies. Oh, I always like sweet cakes and brownies. Very sinful snack! I've the ingredients for this recipe, so trying this one today and for the other recipe - "Gooey Chocolate and Walnut Brownies", wait till I have next family or friends gathering. The texture of these "brownies" is crispy on the outside, soft in the inside. Quite fragrant, very nutty, not too sweet.




Click on the image to enlarge.


Here's the recipe, makes about 50 brownies.

Peanut and Chocolate Chips Brownies
by CYNTHIA LOW

Ingredients:
130g butter
160g caster sugar
2 eggs
200g plain flour
1 heaped tsp baking powder
150g roasted unsalted peanuts
100g chocolate chips

Method:
Preheat oven to 180 deg C. Cream the butter and sugar together then add the eggs one at a time beating well after each addition.
Sift the flour and baking powder together then stir into the creamed mixture. Stir in the peanuts and chocolate chips. The mixture will be quite stiff.
Line an oven baking tray with baking paper. Roll tablespoonfuls of the mixture into balls and place on the tray. Slightly flatten the top of each with a fork.
Bake for around 15 to 20 minutes then cool on a wire rack.

Horlicks Doggie Cookies

Today I made fifty-four Horlicks Cookies for my children to eat. The recipe was featured in The Sunday Times, creation of Ms Irene Yip, a trainer at the Chef's Secrets cooking school.

This is so fun! All the cookies look so different. The expression and the shape of the doggies. My daughter said some of them are "fat" and "round". My son ate about 6 cookies and my daughter ate about 8 cookies. They like it very much and so do I.


Horlicks Doggie Cookies

Source: Recipe from Ms Irene Yip, trainer at the Chef's Secrets cooking school.

Ingredients:
180g butter
80g Horlicks (original flavour)
200g top flour
25g cornflour
25g milk powder

Decoration:
100g chocolate chips
Koko Krunch

Note:
I add 1 tablespoon of castor sugar to the recipe and make into a dough.
I use Chocolate rice for the eyes.

Method:
1) Sift the flour, cornflour and milk powder.
2) Cream the butter and Horlicks for 3 minutes at low speed. Do not overbeat.
3) Add the sifted flour and beat for about one minute to form a dough.
4) Divide dough into 10g each. Embed 3 chocolate chips into each piece of dough and roll into a ball.
5) Insert 2 pieces of Koko Krunch to form the ears and 1 chocolate chip as the nose.
6) Bake at 140 degC for about 25 minutes. (I bake at 155 degC for about 15-17 minutes)
7) Cool before storing.

Sugee Cookies

Recipe shared by Jam (M4M)

Sugee Cookies

(makes about 85 cookies)

Ingredients:

250 butter

150g sugar

1/2 tsp vanilla essence

Sieve together:

200g plain flour

150 semolina

50g ground almonds (or cashew nuts)

Method:

Mix the butter and sugar till creamy.

Add in the vanilla essence follow by the flour, semolina and ground almonds mixture.

Shape the dough anyway you like and bake in the preheated oven at 165 deg C for about 20 - 25 minutes.

Chewy Chocolate Chips Cookie

I always like to make cookies as it's very easy to prepare. I found this Chewy Chocolate Chips Cookie recipe written on my little note book.
Early this morning, around 8am. I took out a block of salted butter (Golden Churn brand) from my fridge and let it soften in room temperature.
My son is in the kitchen with me, he's busy opening the cabinet drawers and played with my trays and whatever he can find in the kitchen.
I measure the flour and sugar and the rest of the ingredients.
Everything is in order, then I preheat the oven at 165 degree C.
At the mean time, I mix the sugar and butter in a large mixing bowl.
Add the eggs and vanilla essence and stir gently. Once the mixture is well mixed, I add in flour with baking soda and chocolate chips and make it into a dough. It's very easy! All I need is a table spoon and scoop the dough and roll it into a ball about the size of a 50 cents coins.
I flatten the balls slightly, and gently. make sure the unbaked cookies is well spread on the baking sheet (I place a piece of baking paper, so I don't have to use flour or grease the tray).
The baked cookies will expand and bigger.

After 16 minutes, the aroma of the chocolate filled the whole house. I rotate the tray while the cookies is still in the oven for about 12 minutes, so that the cookies are evenly baked. I have to do this because my oven is not those built-in type.






Here's the recipe.

Chewy Chocolate Chips Cookies
(makes 60 cookies)

Ingredients:
2 cups plain flour
1/2 tsp bicarbonate of soda

150g salted butter, softened
1 cup light brown sugar
1/2 cup fine sugar
1 tsp vanilla essence
1 egg
1 egg yolk

1/2 cup dark semi-sweet chocolate chips
1/2 cup white chocolate chips

Mix all the ingredients above and bake in a preheated oven at 165 deg C for about 16-18 minutes. Cool the cookies on the wire rack and store in an airtight container.
Serve with cold milk.

Chewy Rolled Oats Raisins Cookies

My children like these cookies very much. I found this recipe at "Happy Home Baking". I have modified the recipe slightly to suit my taste.
Chewy Rolled Oats Raisins Cookies


(makes 24 cookies)
Ingredients:
150g plain flour
150g rolled oats
1/2 tsp baking soda
150g light brown sugar
50g raisins
1 egg
125ml corn oil
1 1/2 tbsp milk

Method:
Preheat oven to 180 deg C. Lightly grease a baking sheet.
Mix together flour, oats, baking soda, sugar and raisins in a bowl.
In another bowl, whisk together the egg, oil and milk.

Make a well in the centre of the dry ingredients and pour in the egg mixture. Mix together to form a soft dough.

Place spoonfuls of dough well apart onto the baking sheet.
Bake for about 15 minutes. Transfer cookies to a wire rack to cool completely. Store in an air-tight container.

Sealed Pineapple tarts

Melt-in-your-mouth Pineapple Tarts
makes 150 cookies

Ingredients:
454g Golden Churn Butter (tin)
50g salted butter
750g cake flour
2 egg yolks
50g milk powder
2 tbsp castor sugar
1 tsp vanilla essence
1 kg pineapple paste

Glaze:
2 egg yolk
2 tsp water
a bit of yellow colouring

Method:

Shape the pineapple paste into small balls (about 1.5 cm) and store in the fridge.

Cream the butter and sugar, add egg yolks and vanilla essence and mix well. Add the flour and milk powder and mix lightly. Do not over-mix the dough.

Wrap the paste with pastry and place them on the baking tray, glaze with egg wash and bake at 160 deg C for 20 minutes or till golden. Cool the tarts on the rack before storing in the air-tight container.

Christmas Star Cookies

My hubby prefers cookies without sugar coating.

These cookies are quite small. Specially baked for my daughter's friends.

Jasmin from M4M shared this recipe with us. This recipe is taken from a past issue of Donna Hay magazine featuring Christmas treats.

Donna Hay's Star Cookies
Makes 32.

Ingredients:
250g butter, softened
175g castor sugar
2 tsp vanilla extract
1 egg yolk
337g plain flour, sifted
1/2 cup clear sanding sugar ( I use 1000's & 100's)

Method:
1. Preheat the oven to 180C.
2. Place the butter and sugar in an electric mixer and beat until pale and creamy.
3. Add the vanilla and egg yolk and beat well to combine.
4. Add the flour and beat until a smooth dough forms.
5. Divide the dough into four portions and wrap each portion in plastic wrap. Place in the refrigerator for 15 minutes or until dough is firm.
6. Roll out each portion of dough between two sheets of non-stick baking paper until 3mm thick.
7. Remove the baking paper and use a 7cm star-shaped cookie cutter to cut out eight rounds from each sheet.
8. Place the cookies on baking trays lined with baking paper, sprinkle with the clear sanding sugar and bake for 8 minutes or until the cookies are light golden.
9. Cool on wire racks.

White Chocolate Chips Chocolate Cookies

These crunchy chocolate cookies studded with white chocolate chips is the reverse of many chocolate chips cookies.
This recipe makes 4 dozen. So I freeze half of the dough in the plastic container and scoop out spoonfuls of dough to bake whenever we have a hankering for freshly baked cookies.

Ingredients:
2 cups plain flour
1/2 cup unsweetened cocoa powder (I use Hersley Brand)
1 tsp bicarbonate of soda
250g salted butter
1 cup light brown sugar
1/2 cup castor sugar
2 eggs
100g white chocolate chips (you can add more if you like)

Method:
Cream the butter and sugar until light and fluffy. Add the eggs one at the time, mixing well after each addition.
Sift in the dry ingredients and mix until blended. Stir in the chocolate chips. Refrigerate the dough until firm, about 1-2 hours.
Preheat the oven at 165 deg C. Place a baking paper on the baking sheet or grease the tray with butter. Use a teaspoon to scoop the dough and shape into a round ball. Place the round dough 2 inches apart from each other on the baking sheet and bake for about 12-15 minutes, or until the edges turn crispy.
Let the cookies sit on the baking sheets for a few minutes before lifting them off and cool completely on a wire rack. Store these cookies (cooled) in an airtight container, can keep for 4 to 5 days.

Danish Cookies

I use baking paper as piping bag. After "squeezing" out some twenty cookies. I took a photo of it.

Baked Danish cookies. Oh no! The pattern has disappeared! Next time I will use up all the flour (300g). A lesson learnt. Normally I add the flour bit by bit until the mixture is ready to pipe. The taste of the cookie is quite nice. My dd likes it. I'm quite happy because usually she doesn't like to eat cookies.

I set the temperature to 160 deg C. It takes about 15 minutes to bake the cookies.
Before putting in the oven.
The result. sigh!

Saw Tweety02 posted this recipe at M4M forum. The cookies she baked were very beautiful.

I managed to bake some cookies when my hubby is at home.

Thanks Tweety02 for the recipe.

Ingredients
150g unsalted butter
75g shortening
40g sugar
80g icing sugar
1 whole egg
1 egg yolk
1/2 tsp vanilla essence
300g cake flour

Decoration
chocolate chips

Method
Add melted unsalted butter, shortening, sugar and icing sugar.
Beat till mixture is fluffy and pale yellow.
Pour in beaten whole egg, egg yolk and vanilla essence over 2-3times.
Sift in cake flour and mix to form batter.
Fill batter into pastry bag with large flower shaped nozzle. Squeeze out round moulds.
Deco with choco chips. Bake at 170-180deg for 15mins.