Choco­late oat­meal cook­ies

The Star Malaysia - Star2 - - Buka Puasa Delights - By AMY BEH


– 175g but­ter

– 80g soft brown su­gar

– 35g caster su­gar

– 2 egg yolks

– 2 tbsp fresh milk

– 50g semi-sweet choco­late chips – 25g plain choco­late grated

– 20g al­mond nibs roasted

– 135g quick cook­ing oats blended

into a coarse tex­ture

– Sifted to­gether:

– 170g su­perfine flour

– 20g co­coa pow­der

– 1/2 tsp bak­ing pow­der

– 1/2 tsp bi­car­bon­ate of soda


1) Line the cookie trays with non-stick or parch­ment pa­per. Pre­heat the oven to 170°C. Cream the but­ter and sug­ars un­til light. Beat in the egg yolks and milk.

2) Stir in the choco­late chips, grated choco­late and al­mond nibs.

3) Add in the oat­meal and the sifted dry in­gre­di­ents. Fold in grad­u­ally and mix into a doughy mix­ture.

4) Take pieces of dough about the size of a small lime and place on the cookie tray, spac­ing them apart to al­low room for spread­ing.

5) Us­ing the back of a fork, press down lightly on each cookie dough to mark and flat­ten it slightly.

6) Bake for about 20 min­utes or un­til lightly browned. Cool the cook­ies on a wire rack be­fore stor­ing in air­tight con­tain­ers. –

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