I missed last month's SSB Cherry Bakewell Cake as I couldn't ditch my old habit of procrastination; I missed the deadline. This time round, I start early. You see, I am repentant :-)
The night when I felt inspired enough to get cracking, I got into some technical problem with this recipe; my cookie dough turn out to be dry and stiff... not sure if it is becos I replaced the egg with milk (I do that for most of my cookie, btw). As I was mixing, I dropped everything and went running to my notebook to seek help. The advice didn't come as instantly... so I there I sat staring at the bowl of cookie dough... Goner.
To cut the long story short, I went ahead to bake this (not a matter of option agh).
Man, glad I did... it was soft and chewy! Kahlua and vanilla extract were an aromatic combination. It may sound like an overkill, but I lurve it! It doesn't hurt knowing that the rolled oats has the health benefits (see below)!
The taste reminds me of Uncle Toby's Chewy Choc Chips... something that I used to munch on when burning midnight oil in office when I first started out in the engery sector. Those were the days... but no thanks, I do not reminisce the killing long hours. Now, I rather save the killer hours for the 2 Bs - Bevis & Baking.
Back to the cookie - I have to thank Maria and Rosie, the host of Sweet and Simple Bake for the lovely cookie.
Oatmeal and Chocolate Chip Cookies
Recipe from Sweet and Simple Bakes
110g (4oz) butter, softened
110g (4oz) caster sugar
110g (4oz) soft brown sugar
1 egg - * I replaced with milk
2 tbsp water - * I replaced with kahlua
1 tsp vanilla extract
250g (9oz) porridge oats (rolled oats) - I only managed to stir in 200g into the stiff dough.
110g (4oz) self-raising flour
1 level tsp salt
110g (4oz) chocolate chips
- Preheat the oven to 180oC (350oF), Gas Mark 4.
- Cream the butter in a large bowl with a wooden spoon until soft. Add the sugars and beat until the mixture is light and fluffy. Add the milk*, kahlua* and vanilla extract and mix until well combined.
- Stir in the oats, flour, salt and chocolate to form a dough.
- Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays.
- Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool
5 quick benefits of rolled oats:
- Daily consumption of a bowl of oatmeal can lower blood cholestrol, due to its soluble fiber content.
- It may reduce the risk of heart disease, when combined with a low-fat diet. This is because of the beta-glucan in the oats.
- Rolled oats have also long been a staple of many athletes' diets, especially weight trainers; given oatmeal's high content of complex carbohydrates and water-soluble fiber which encourages slow digestion and stabilises blood-glucose levels.
- Oatmeal porridge also contains more Vitamins B and calories than other kinds of porridges.
- Cooked oatmeal has a lower GI value (glycemic index) than has uncooked, because cooking releases water-soluble fiber from the grain. These fibers release glucose very slowly.
Nutrient Source: Wikipedia