well, on a separate note, i baked these chocolate oatmeal cookies with raisins and chocolate chips last Friday evening since dear had his usual futsal programme... Taste like the oatmeal raisins cookies i baked many times before (my mum is a huge fan of my oatmeal cookies!), but this recipe calls for cocoa powder... Hmm, personally, i do not find the cocoa taste distinctive, but GG, being a non-chocolate person, says she taste the cocoa rather strongly...
Got the recipe from blessedhomemaker... Came across many many blogs with so many nice bakes, so added them to my blogroll.. Hopefully, my bakes are as nice as theirs ^^ I have marked many, many, many recipes to try, but arrgghhh not enough time... The chef/teacher at The Baking Loft said that it's important to understand the basics of butter, flour and their propotions before one can start modifying recipes or coming up with your own... So, i can only rely on these recipes to test out first.. :P Hopefully someday, i can creat my own recipes....
Anyway, here's the recipe:
Chocolate Oatmeal Cookies with Raisins and Chocolate Chips
110g unsalted butter, soften
100g light brown sugar
20g caster sugar
1 large egg
1/2 tsp vanilla extract (i used vanilla essence)
90g all purpose flour
10g cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
130g rolled oats
40g chocolate chips (i used hershey's semi-sweet choc chips)
1. Preheat oven to 175C
2. Cream butter, brown sugar and caster sugar untill smooth and creamy
3. Add egg and beat well
4. Add in vanilla extract (i mixed the egg and vanilla together before adding them to the creamy mix)
5. In a separate bowl, mix flour, cocoa powder, baking soda, salt and ground cinnamon
6. Add the dry mixture to the creamed mixture and beat till incorporated
7. Stir in rolled oats, raisins and chocolate chips by hand
8. Using a cookie scoop, drop the cookie dough onto the prepared baking tray
9. Flatten the cookie slightly and bake for 15 - 20 mins (depends on size of your cookies). The cookies are done when golden brown around the edges but still a little soft in the centre. For more crispy cookies, bake it a while longer... Remove from oven and cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool.
I don't have a cookie scoop, and can't seem to find a small ice cream scoop either... What i used was the smaller side of those fruit ball scoop to drop my cookie dough... As it's on the small side, i churned out like 160 (or slightly more) cookies... Reason for making it small is so i can have lots of cookies, coz i need more of it to share with my big team of colleagues :P and smaller seems to be more crispier....
Have fun trying this recipe!