Recipe: Oatmeal Cookie

Posted by vivien | Recipe | Wednesday 15 August 2012 8:52 pm
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8,767 Total Views

Recipe taken from King Arthur flour website, third oatmeal cookie attempt. Previous oatmeal cookie made here and here, can’t really tell which of the 3 is the best, but the one i made in June-12 is my least favourite.

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Recipe, mixture of oil+butter instead of all butter for a lighter cookie

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ingredients

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smooth cookie mixture

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tablespoonfuls

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nice thin cookie, it looks crispy, but it is not, more of a soft cookie, should have bake it further for crispy cookie

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around 15 cookies made


 

Recipe: Oatmeal cookie

Posted by vivien | Recipe | Monday 18 June 2012 10:01 pm
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8,632 Total Views

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Ingredients in metric as above, recipe taken from The Life & Loves of Grumpy’s Honeybunch

If you were to ask me, baking is not hard, the harder part is getting every ingredient ready, purchasing them, weighing them, and moments when in the middle of a recipe found out there is no sugar/egg… in the house, and have to rush out to buy them etc etc.

This time i didn’t decrease the total sugar amount, instead i used mostly brown sugar(more brown sugar than specified, and less caster sugar than in the recipe) around 70g caster and 180g brown sugar

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freshly ground cinnamon and flour

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sift the cinnamon

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ingredients: white and brown sugar, raisins, rolled oat, flour, egg, vanilla etc

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the butter and sugar could hardly be creamed, instead it ended up in clumps

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Fortunately it looks shiny after eggs are beaten in

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blend in flour, oatmeal, raisins

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tablespoonfuls

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I kind of under-baked them resulting in soft cookies instead of crispy ones

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rack of cookies

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Err, i don’t really like this kind of soft cookie i guess, perhaps it will be better if i further bake them till crispy


 

Recipe: Amaretti Cookie

Posted by vivien | Recipe | Sunday 20 May 2012 8:59 pm
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8,262 Total Views

Same as yogurt cake, i didn’t have high hope for this recipe due to this cookie/biscuit only requires 4 ingredients: caster sugar, sea salt, almond nibs and egg white, but it turn out fabulous and is one recipe to keep. Recipe from The Perfect Pantry.

I used 200g almonds and 120g sugar and 2 egg white (as opposed to original recipe using 280gram almond , 325 sugar and 3 egg white) i find my cookie turn out sweet enough, in fact will try to slightly reduce the sugar next time.

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The almond are bought from Pastry Pro, RM8.30 for 250g but yesterday i went it was only RM6.40 for 250g.

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This recipe called for blanched almond, so just boil water, and soak the almonds in it for 1 or 2 minutes, not too long as we need to dry the almond before making it into almond nibs.

After soaking in hot water, pour away the water, and can easily removed the almond skin.

Above are all almond skin on the left, and blanched almond on the right.

Leave it to dry over a colander over night in airy area. After it is completely dry, processed it in a food processor, or if you like me who doesn’t have it, can use those small curry spice electric grinder as well, just do it in batches.

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Above is sugar + almonds nib and sea salt all mixed

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2 eggs beaten till soft peak on the right

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almond mixture folded into the egg white, although i did it very gently, the egg white looks much flatten isn’t it? Sure hope this is how it is supposed to be.

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tablespoonsfuls

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baked

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It doesn’t feels like it is flourless at all, but this cookie is indeed flourless and very fragrant and yummy

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closed up.

Go try it!


 

Recipe: Oatmeal Cookie

Posted by vivien | Recipe | Monday 9 April 2012 8:26 pm
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4,744 Total Views

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Recipe taken from Lottie + Doof. Above is metric amount for this recipe

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All mix up, the consistency is dry, already have 3 batches baking in the oven when i took the above photo

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Sea salt to be sprinkled above each cookie before baking

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first batch

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2nd and 3rd batch, it helps to have 2 ovens, so much faster when baking cookie, muffin, cupcakes etc.

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It is so different from how i imagined it will turn out, mine is quite cakey and thick instead of thin & crispy, but 2 of colleague seems to love it.


 

Recipe: Chocolate Chip Cookie

Posted by vivien | Recipe | Sunday 15 January 2012 10:23 pm
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8,295 Total Views

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Dorie Greenspan’s┬áChocolate Chip Recipe, taken from Kait’s Plate.

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cheapest unsalted butter i could find from Carrefour, RM6 for 200g bar. The recipe calls for 230g, so i also reduce the amount of flour etc

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slight bumpy ride in making this choc chip cookie, the butter clump all into the whisk paddle, used scrapper to scrap them all out. Above is caster sugar, brown sugar and unsalted butter

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Vanilla essence and 2 eggs added.

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Flour(added in 3 batches) and choc chip added

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Tablespoonful few inches apart

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Freezed for a while till it is stiff outside. I tried baking a batch without freezing it, but was put into fridge a while, it spread much and cookies touches at the edge.

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Baking

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It helps to have 2 oven.

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Finished product, the hershey’s semi-sweet chocolate is goey even when the cookie is cooled.

Quite nice, a high calorie, high fat treat.


 

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