Chocolate Chips Oat Cookie

Hi there ! This is the recipe for Chocolate Chips Oat Cookie with some step-by-step photos that I had taken for your convenience. Hope that you will have an enjoyable baking time !

Preparation time: 10min

Baking time 1.5 hour

Yield: 65-70 pieces

milk, chocolate chips, brown sugar

plain flour with baking powder, oats, egg, butter

Ingredients:

• 150g butter
• 200g brown sugar
• 1 medium egg-beaten
• 2 tablespoon fresh milk
• 135g plain flour-sifted
• 1/2 teaspoon baking powder-sifted
• 125g quick cooking oats
• 150g chocolate chips

Method:

Step 1:

• Line cookie tray with baking sheet. Lightly grease the sheet.
• Sift plain flour and baking powder.
• Cream butter and brown sugar until light and fluffy.

Step 2:

• Stir in sifted flour, baking powder. Mix well.
• Beat in egg and milk alternately.

Step 3:

• Add in oats and chocolate chips.
• Stir until soft dough forms.

Step 4:

• Shape teaspoonful of batter into balls.
• Place them on the baking sheet.
• Gently flatten them with the back of a fork.
• Bake 175C for 15-20min.
• Turn the cookies upside down to ensure both sides are bake.

CHOCOLATE CHIPS

Chocolate Chips

Everybody loves chocolate chips, regardless of age, toddler, kids, teenagers, adults and old folks. Chocolate chips are small chunks of chocolate, usually in the shape of teardrop with round flat bottom. Chocolate chips were originally found in United States. They are commonly used in cookies, muffins, breads, doughnuts, pancakes, waffles and even ice-creams !

Chocolate chips cookies taste great with a combination of butter, white and brown sugar. I have tried a couple of recipes with both sugars which were too sweet for my kids and me. There are many chocolate chips cookies recipes found in the internet. Some people likes big, fat cookies, thin crispy cookies or brownish chewy cookies. However, most of them contain both white and brown sugars. Fortunately, I found this recipe from NESTLE website that reduces the butter and uses brown sugar only. Brown sugar makes the whole batter looks brownish. In addition, this recipe included oats for healthier choice. After baking these wonderful cookies, I was amazed of its' crunchiness, chewy and full of chocolaty taste. My little toddler grabbed three pieces immediately after the chocolate chips oat cookies cool off !! For healthier and less sweet cookie, try this Chocolate Chips Oat Cookie for a change.

Tips for baking Chocolate Chips Oat Cookie

First and foremost, sift the plain flour and baking powder in a big bowl. Then, lightly grease the baking sheet. Otherwise, the cookies will stuck to the sheet itself. I ran into this trouble during the first batch. I couldn't peel off the bits of paper from the bottom of the cookies. Anyway, they are still edible.

In another bowl, beat the butter and sugar until soft and creamy. The batter should look light yellow and fluffy. Then, pour in the dry ingredients and the rest of the items.

Remember to leave some space in between each cookie because they will spread out during baking time.

Baking time takes around 15-20min per tray of 8 pieces of chunky cookies. Turn the cookies upside down to ensure the upper part of the cookies are bake too. Otherwise, the top part is still soft while the bottom part starts to burn.

Here is the recipe for Chocolate Chips Oat Cookie.

CHRISTMAS COCONUT CRISPS

Although you may find many types of coconut crisp or thins recipes in the web, I still prefer mine to contain sweetened desiccated coconut, the dry type. Sink your teeth into these sweet lovely crisps, fresh from the oven, you will be enjoying the light, crispy and crunchy taste.

Recently, I found 3 types of recipes for Coconut Crisps. All of them uses the same method, temperature and time to bake. However, they differ in ingredients and decoration.

After browsing through and fro over these 3 recipes, I had decided to give a try on Christmas Coconut Crisps found in Alan Ooi web, with a slight modification.

When piping the mixture onto the line baking tray, do not pipe too much because you will need a big space to spread the crisp, which means, you can only have 5 piece of crisps per tray. It It will take ages for you to bake 60 pieces! So, pipe a little, use the back of the spoon to flatten the mixture, spreading and thinning the cookies as thin as possible. You can replace the desiccated coconut with sesame instead for the decoration.

Once the crisps are removed from the oven, quickly store them into airtight container because they will turn soft rather quickly.

Here is the recipe:

CHRISTMAS COCONUT CRISPS

(makes 60-80pcs)

INGREDIENTS

50g butter

50g shortening

120g icing sugar

100g egg white ( 3 eggs)

120g flour

20g desiccated coconut

FOR DECORATION

20g desiccated coconut

METHOD:-

1. Gather all the ingredients; icing sugar, flour, desiccated coconut..

2. Shortening, butter and egg whites ( approx. 2-3 eggs)

3. Beat butter, shortening and sugar until fluffy.

4. Add in egg whites. Beat well.

5. Add in flour and desiccated coconut.

6. Blend well.

7. Lightly grease baking sheet.

8. Fill in the batter into a piping bag.

Pipe a little batter onto the baking tray/sheet.

9. Use the back of a spoon to flatten, spreading and thinning it.

10. Sprinkle a little desiccated coconut on top.

11. Bake them at 170C for 10min.

12. Crispy, brownish cookie.

CHRISTMAS COCONUT COOKIE

Christmas is just a month away. It's time to practice making Christmas cookie as a warm up. Amazingly, much to my delight, first time baking Coconut Cookie turns out marvelous! I jotted down this receipe from www.allreceipe.com website, I am sure you will enjoy the soft and chewy coconut flavour cookie like I do!

Christmas Coconut Cookie

(makes about 60 pcs)

Ingredients

150g butter (dice,melted)

100g icing sugar

1/2 tsp vanilla essence

1 small egg (beaten)

10g desiccated coconut

250g SR flour

40g custard powder

For decoration

10g desiccated coconut

For glazing

1 egg (beaten)

Method:

1. Preheat the oven at 180C. Here's the ingredients.

2. Cream butter and sugar until light and fluffy.

3. Beat egg with vanilla essence.

4. In another bowl, sift SR flour and custard powder.

Combine with desiccated coconut.

5. Add flour ingredients to cream mixture.

Pour in the egg mixture. Mix well.

6. Knead a few times with both hands until a soft dough is form.

7. Divide dough into 2 portion.

8. Roll out onto floured surface (approx.6mm thick)

9. Cut with any desired cookie cutter.

10. Brush cookie with egg. Sprinkle a little desiccated coconut.

11. Bake in a preheated oven at 180C for 15-20min or until lightly browned.

Remove and let them cool before storage.