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Thursday, 10 March 2016

Wholewheat Cranberry Oatmeal Cookies 全麦蔓越莓燕麦曲奇/饼干

Wholewheat Cranberry Oatmeal Cookies 全麦燕麦曲奇/饼干 - This recipe was adapted from my favourite Hazelnut Chocolate Chips Oatmeal Cookies . I previously shared it in the same blog post but I think it was quite confusing to readers. So I have moved part of the content here to archive this recipe, for easy reference.



115g Unsalted Butter (Softened)

120g Brown Sugar


9g Egg Yolk

1 Small Egg (lightly beaten, about 42g)

1 tsp Vanilla Extract

(C) Mix together.

120g Wholewheat/ Wholemeal Flour (I use Blue Jacket Whole Wheat Flour)

50g Rolled Oats

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

(D) This is optional, just add whatever nuts or dried fruits that you like! Or if you like plain one, just omit this.

60g Dried Cranberries

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1. Preheat oven 170'C.

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

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. 
(Baking mode: Traditional, middle rack, rotate the tray after first 7 minutes)

9. Remove cookies from the oven. Let it sit on the baking tray for few minutes. Transfer to a cooling rack to cool.

10. When it's completely cooled, store in airtight container and enjoy! If you like my recipe, click hereLIKE & FOLLOW Miki's Food Archives Facebook 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!

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