Naffnang

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Tuesday, November 20, 2012

Oatmeal cookies and an onion bread....

Finally I am back to doing what I enjoyed doing best in the kitchen....baking! This is the first loaf of bread that I pulled out from my brand new built in oven, isn't it fabulous!



I used the first bread recipe that I clicked in and that's Joyce's onion bread!

She's right, this bread is so soft and fluffy and delicious !

The only complain I have is the onion filling is too little! I shall double it up the next time!
Let's hope over to Joyce's to check out her recipe and see her very helpful photos!
But first let's have a slice of this delicious bread:D
And while the bread is baking in the oven, I figure I may as well bake some cookies too!

This healthy Oats cookies is a good start!

Load it up with some chocolate chips and you'll have everyone asking for more of these!


Want to know where I got this recipe? Here! I adapt it according to the ingredients I have in my pantry.

Ok, these cookies are so delicious, I am typing the recipe here for my own reference:-

115g Unsalted butter ( salted works fine too, just omit the salt)
70g Light brown sugar
80g Brown sugar         (I used all light brown sugar)
1 Egg
1tsp Vanilla extract
95g All purpose flour
1/4tsp Salt
1/2tsp Baking soda
1/2tsp Cinnamon powder
120g Quick cooking oats (I used rolled oats)
60g Dried cranberries (I don't have this so I subtituted with dried longans)
I added 200g of dark chocolate chips 

Preheat the oven to 180°C.

Sift the flour with baking soda and cinnamon powder and set aside. Line the sheet pan with baking paper or just use the silpat if you have it.


Cream the butter with salt and both of the sugar until light in color. Add the vanilla, beat to combine, add the egg and beat to combine. Pour the flour mixture, oats and cranberry into the bowl and fold to combine.

Scoop the cookie dough onto the prepared pan.  Remember to place them about 2 inches apart as these cookies can spread pretty much. Bake for 10-12 minutes or until the bottom of the cookie start to brown, (the cookies will be soft), let it cool completely on the baking sheet. I like mine crispy so I baked them extra few minutes.

Yummy!

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