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| These were baked on the lower rack, turned out crispy on the edges and chewy inside. |
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| This, darker brown version was baked on the upper rack, turned out crunchy! |
The only thing that I will make adjustments is the sweetness of these cookies. I still find it too sweet for my little boy. Perhaps I should cut down on the chocolate chips, peanut butter chips and sugar. But for those who have sweet tooth, this sweetness is totally fine. This is definitely a MUST-TRY recipe for cookie lovers!
Updated 13 January 2015. Note:
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 :)
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| Baked some for the Chinese New Year celebration. 2017 |
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)
材料
(A)
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
(B)
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
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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
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| (C) mixture, set aside. |
(D) These are optional, just add whatever 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
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| 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
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
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).
分次加入（B）。
4. Scrape and gradually mix in (C) mixture.
转低速，加入（C）。
5. Mix until everything is thoroughly incorporated. Scrape the bottom and the sides of the bowl, and mix briefly.
用刮刀搅拌均匀。
6. Stir in (D).
加入（D）。拌均。
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
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).
分次加入（B）。
4. Scrape and gradually mix in (C) mixture.
转低速，加入（C）。
5. Mix until everything is thoroughly incorporated. Scrape the bottom and the sides of the bowl, and mix briefly.
用刮刀搅拌均匀。
6. Stir in (D).
加入（D）。拌均。
7. Scoop the dough with a tablespoon, place onto the lined baking tray. Leave some space in between the cookies.
用汤匙将面团分别放置已铺油纸的烤盘上。（看下图）。
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8. Bake for 15 minutes.
放进烤箱，烘烤15分钟。
9. Remove cookies from the oven, leave the cookies on the hot pan for a few minutes before transfer to the racks to cool. When it's completely cooled, store in airtight container. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your 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:
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| By SheauWei Lim |
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| By Grace Fong Tyng Fwu |
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| Feedback from Icepyz Lee |
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| By Icepyz Lee |
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