Tag Archives: cookies

Oatmeal Chocolate Chip Cookies

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I love oats. I might have said this before. But I really do. I love the smell of uncooked rolled oats. I love the taste of cooked oats and I love the texture oats add to cookies. I may be the strange one around, many people turn their noses away from oats, it is more like a get-well food but really it isnt! Add some nuts, fruits and you have quite a delicious meal. It’s good that oats as a galactagogue, is great for me! More excuses to nom nom nom!

(Adapted from http://joythebaker.com/2010/04/oatmeal-pecan-chocolate-chip-cookies/)
112.5 g unsalted butter
1 cup raw sugar
1 egg
1 tsp vanilla extract
1 cup rolled oats
3/4 cup all purpose flour
1/2 cup almond meal
1 tsp baking soda
1/4 teaspoons salt
1/2 tsp ground cinnamon
pinch of freshly grated nutmeg
100g dark chocolate chips (from Callebaut)

Preheat oven at 180 degrees Celsius.

Beat the sugar and butter until creamy. Add egg and vanilla and beat until blended.

Whisk together the oats, flour, almond meal, baking soda, spices and salt. Add to the butter and egg mixture and beat on low speed until just incorporated. Stir in the chocolate chips.

To make mini cookies, use 2 teaspoon and shape walnut-size balls of dough (roughly 1 heaped teaspoon). Bake for 10 minutes or until your desired doneness. Makes about 75 mini cookies.

Almost non-fat fresh ginger cookies

Zzz is going on a David Lebovitz dessert spree.
Ever since we bought his “Ready for Desserts” book.
And I love everything inside!
Especially these. Almost non-fat, what a dream!

These cookies remind me of days in China, where I’ll lug packets of M&S cookies back whenever I was home for the holidays.
Ahhh. Those were the days where I indulged in sweets (and other foods).

These days, with metabolism rate (and exercise) drastically slowing down, I can only afford one.at.a.day.

Ok. Maybe 2?

fresh ginger cookies

fresh ginger cookies


(adapted from David Lebovitz’s Ready for Desserts)
2 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/4 five spice powder
1/4 tsp ground black pepper
1 cup raw sugar
75 g homemade applesauce
50 g grated fresh young ginger
50 g finely chopped fresh young ginger
1/4 cup molasses (unsulphured)
1 egg
1/4 cup finely chopped candied ginger (optional)
1/2 cup white sugar plus 1/2 tsp cinnamon powder for coating cookies before baking

Beat applesauce, molasses, raw sugar and all the ginger in a stand mixer for about 5 minutes. Meanwhile, sift together flour, baking soda, salt and dry spices.
Add egg to the batter and beat for another minute.
Turn the mixer to the lowest speed and add the flour mixture. Mix till totally incorporated.
Cover and chill for an hour.
Preheat oven to 180 deg C. Prepare the cinnamon sugar for coating cookies in a large plate. Using a small spring loaded ice cream scoop, form small balls of dough and drop them into the cinnamon sugar for coating. Bake for 13 minutes, rotating halfway.E

Wholewheat Chocolate Chip Cookies

Wholewheat chocolate chip cookies

I know cookies are a ‘heaty’ type of food.  All that chocolates, sugar and baking etc probably isn’t too good to really indulge in , even though they here, are made of wholewheat flour, supposedly healthier version. yes?

But, who can resist?


250g butter
2.5 cups wholewheat flour
2 large eggs
1.5 cups raw sugar
300 g dark chocolate, chopped
1 teaspoon sea salt
2 teaspoon vanilla
1 teaspoon baking soda

Combine flour, salt and baking soda in a bowl. Cream butter and sugar. Add eggs one at a time. Add flour mixture at beat till just incorporated. Fold in chocolate chips.

Make balls of dough ( ~1.5″,  i used a small ice cream scoop). Place dough balls as close as possible on a lined baking tray and freeze for 15 mins. Transfer to ziploc bag to store. The recipe makes around 50 cookies.

Whenever cookie cravings comes, preheat oven 180 deg C, place dough balls on tray, leaving a few inches apart. (Do not need to defrost) Bake 14-15 mins.

Korova Cookies – Chocolates pretending to be cookies

One benefit of having a 3 kg bag of Valhorna chocolate (see previous post) stored in your wine chiller (yes, the chiller stores 2 of zzz’s favorite things now), is that we can have all the sweets we want, whenever we want, as long as the chocolates last. So when zzz was done with the L’Orange, he continued to flip the good old cyber pages from cafe fernando and found this.

I always loved cookies, its a super easy, feel good snack. But this cookie, is no ordinary comfort food. Its so intense, it shines from the rest.  It basically qualifies as chocolate, but with a different texture – chewiness and slight saltiness of  cookie mixed with the smoothness and bitter sweet taste of chocolate.


Recipe adapted from http://cafefernando.com/korova-cookies/

ANZAC cookies

My friend HY – or stoopid woman as affectionately called, brought back a stack of Masterchef Australia magazines and we spotted this really nice picture of Anzac cookies featured. Cookies are always welcomed and I’ve always wanted to try Anzac cookies. Turned out they are great and I’ve been snacking on them in the office during teabreaks 🙂

Ingredients (inspired by http://whatkatieate.blogspot.com/)

125g all purpose flour, sifted

100g rolled oats

75g raw sugar

50g desiccated coconut

1/2 teaspoon ground ginger

a/2 teaspoon baking soda

1 cup chopped nuts

125g butter

3 tablespoon honey or maple syrup

Mix all dry ingredients in a bowl. Melt butter and honey and add to the dry ingredients. Roll into balls of dough, flatten slightly with a fork and bake in a 180 deg C oven for 15-20 mins.

Oatmeal Chocolate Chip Pecan Cookies

I love cookies.

and ever since i’d read from one of the nicest, inspiring food/cook blog of today, the way to prepare and store cookie dough balls in freezer – there’s no turning back.

so, I have become quite haughty and now look at supermarket cookies in disdain (i’ll make an exception for M&S’). Fresh and homemade ones are so easy to make, so tasty too. And the storing part, what an idea!!

Oatmeal Pecan Chocolate Chip Cookies

makes 2 & 1/2 doze cookies

1 cup unsalted butter, softened

2 cups brown sugar ( or 1 brown and 1 granulated)

2 large eggs

1& 1/2 tsp vanilla extract (or 1 vanilla pod)

2 cups flour

1 tsp baking poowder

1 tsp baking soda

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups semi sweet chocolate chips (or same amount of dark chocolate, coarsely chopped)

1 cup chopped pecans (i made mine without pecan nuts, and it was just as great)

Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment. Beat unitl creamy, about 3-4 minutes.

Add eggs one a a time, beating well between each addition. Add vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly until just incoprporated. Stir in the chocolate and pecans last.

Bake at 350 Deg  F for 10-13 minutes until they have reached your desired doneness. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.


Gingerbread man (fail!), cookies (success!)

zzz made gingerbread cookies.

There’s no ‘gingerbread man cookies’ because the ‘man’ didn’t turn out to be ‘manly’.

it looked more like a ‘snowman’. Did manage to salvage a few by post-cookie cutting them into the correct shape.

Ah well.  It tasted yummys.

oversized gingerbread man