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Wednesday, 7 January 2015

Hazelnut Chocolate Chips Oatmeal Cookies 榛子果仁巧克力豆燕麦曲奇/饼干

These were baked on lower rack, turned out crispy on the edges and chewy inside. 
My little boy and me like this!

This, the darker brown version were baked on upper rack. 
This turned out crispy! 
Hubby like plain and crispy cookies, the only cookies that he likes is Kjeldsens Butter Cookies. 
So I let him try this and his review is 'Very very nice! Better than Kjeldsens' ....Me: YAY!! :D

This is definitely a MUST KEEP recipe for myself. These cookies taste awesome! 

The only thing that I will make adjustment in this recipe is the sweetness of these cookies. I still find it too sweet for my little boy. Perhaps I should cut down the chocolate chips, peanut butter chips and sugar. But for those with sweet tooth like my hubby, this sweetness is totally fine. This is definitely a MUST TRY recipe for cookies lovers!

Updated 13 January 2015. Note to myself:

Baked this again yesterday. I used 120g brown sugar instead of mixing with castor sugar, 65g of oats. Just added some chocolate chips, cranberries and hazelnuts. All crunchy this time :)

Baked some for Chinese New Year celebration.

Note: If you like it crisp on the outside and chewy in the middle, bake until the edges are brown. If you like it crunchy, bake a little longer. ;)

Ingredients: (Yield 26 medium size cookies)


115g Unsalted Butter (Softened) 无盐牛油 115克,软化

100g Brown Sugar 黄糖 100克

45g Castor Sugar 细砂糖 45克


9g Egg Yolk 蛋黄 9克

1 Small Egg (lightly beaten, about 42g) 小的鸡蛋 1粒,重42克,打散

1 tsp Vanilla Extract 香草精 1小匙

(C) Mix together. 混合

120g All Purpose Flour 面粉 120克

55g Oats 燕麦 55克

1/2 tsp Baking Powder 发粉/泡打粉 1/2 小匙

1/4 tsp Baking Soda 小苏打 1/4 小匙

1/4 tsp Salt 盐 1/4 小匙

(C) mixture, set aside.

(D) These are optional, just add whatever that you like! 可以随意加/减

50g Chocolate Chips  巧克力豆 50克

50g Peanut Butter Chips 花生酱豆 50克

I use Reese's Peanut Butter Chips and semi sweet mini chocolate chips

50g Hazelnut (raw, whole/ chopped) 榛子果仁 50克 

10g Dried Currant 

10g Raisin

干果 20克

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Method: 步骤

1. Preheat oven 170'C. 
预热烤箱 170度。

2. In a mixer, beat together (A) until smooth.

将 (A)打发至泛白。

3. Gradually add in (B). 

4. Scrape and gradually mix in (C) mixture in low speed. 

5. Mix until everything is thoroughly incorporated. Scrape the bottom and the sides of the bowl, and mix briefly.

6. Stir in (D). 

7. Scoop the dough with a table spoon, place onto the lined baking tray. Leave some space in between the cookies.

8. Bake for 15 minutes. 

9. Remove cookies from the oven, leave the cookies on the hot pan for few minutes before transfer to the racks to cool. When it's completely cooled, store in airtight container. If you like my recipe, click hereLIKE & follow Miki's Food Archives acebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

取出,待5 分钟后把曲奇/饼干放在架上待凉。即可享用或收进密封罐里。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

Some feedback from those who have tried this recipe:

By SheauWei Lim

By Grace Fong Tyng Fwu
Feedback from Icepyz Lee

By Icepyz Lee

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