Chocolate Chip Oatmeal Cookies

Sooooo Chewy!

Last week I had my final day working at Brandix, the company I had spent the last one and a half years at and I wanted to do something special for my colleagues. So as a last hurrah I made little gift packs for my team mates of some homemade Chocolate Chip Oatmeal Cookies.

I baked almost 150 cookies in whole and it took a lot of time, but it was soooo worth the effort because they were YUM. I even had to fend of the home-folks to ensure I had enough cookies to take to my office. This is what my dad to say about it all:
 

The most wonderful thing about these cookies are how easy they are to make.

Here's all you need to know:

Ingredients (for about 42 servings) :

225 g butter, softened
1 cup light brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
3 cups quick-cooking oats
1 cup chocolate chips

Instructions:

1. Pre heat your oven to 165C / 325F

2. In a large bowl, cream together the butter, brown sugar and white sugar. I did mine in a standing mixer and I mixed them for at least 6 minutes.

3. Add in the eggs, one at a time and stir in the vanilla. (Do not get mixed up with vanilla extract and essence. If you are using essence, you require a much smaller quantity) I allowed the mixture to beat for another 5 minutes. I've found the more time you spend creaming the mixture, you get a much better texture in the cookie.

4. In a seperate bowl, combine the flour, baking soda and salt. Stir this into the creamed mixtue but ensure not to overmix.

5. Finally mix in the oats and chocolate chips. Since I did not have ready-made chocolate chips, I chopped up some chocolate into very small pieces. You could also add some walnuts to add some cruch to your cookies.


6. Line your baking trays with baking paper and drop heapfuls of cookie dough. I was able to get 12 dollops of dough on each tray.

7. Bake for 12-15 minutes in the pre-heated oven.  Do not overbake the cookies as they continue to bake once taken out of the oven.

8. Allow cookies to cool for about 5 minutes before transferring them to a wire rack to cool completely.


Well, what can I say... they were soooo good. They were the right amount of sweetness, intensely chewy and always kept you wanting another one. I was surprised how good they would turn out but you can't get a cookie simpler than that.

 

You have got to try it out!

Love,
K 

Espresso White Chocolate Chip Brownie Cookies

A Cookie A Day, Keeps The Blues Away!

Well, what a lovely Monday morning it is!

I know most people don't like Mondays but mine is not so bad considering I'm having one of these!

Espress White Chocolate Chip Brownie Cookies. I mean just the name should tell you how yummy these cookies are. It has espresso, white chocolate and chocolate brownies all mixed in one bite-size little cookie. I made these as a snack for a meeting we will have tonight and I had to work hard to protect them from Juho! ;)

So so let's get started shall we?

Ingredients:

150g dark chocolate
100g white chocolate (1 cup white chocolate chips)
113g butter
3 eggs
1 cup + 2 tbs sugar
2 tsp instant coffee granules
3/4 cup all-purpose flour
1/3 tsp baking powder
1/4 tsp salt

Instructions:

1. Pre heat your oven to 175C / 350F

2. If you have white chocolate chips, that's great! But if not, you can do what I did, which is chop up the white chocolate into small pieces, coat with a bit of flour and set aside.

3. Using a double boiler, melt the dark chocolate and the butter until you have a smooth mixture and set aside to cool.

4. In a large bowl, beat together the eggs, sugar and coffee granules. Beat for about 3 minutes until the mixture is very thick and forms a ribbon when the whisk is lifted.

5. Add the cooled chocolate mixture slowly to the egg mixture while whisking well (so as not to let the eggs curdle in case the chocolate mixture is too warm!) Mix well until all is combined.

6. Sift in the flour, baking powder and salt into the mixture and mix until combined. Add the white chocolate chips and stir.

7. This mixture can be a bit runny so it is advisable to pop it into the fridge for about 15-20 minutes before baking.

8. Using a tablespoon or an ice-cream scoop, heap little portions onto a baking sheet about 2 inches apart.

9. Bake for 10-12 minutes (it is better that they are underbaked rather than overbaked, as they will harden on their own while cooling)

Extra notes!

- They are very sticky so make sure they cool for awhile before trying to remove them from the baking sheet as the bottom may come off, so use 2 seperate baking sheets and cycle them.

- Inbetween the batches, it is best to put the batter in the fridge in case it gets too runny.

...and that's all folks! I just have to say they were yummy yummy yummy. And SO CHEWYYYY! Gah I love chewy cookies :D

Try making them today! And have a blessed day!

Love,
Keshi