Chewy Chocolate Chip Oatmeal Cookies

I love a good chocolate chip cookie and one that is lower in calories makes me happier.  I can eat one or two more without feeling too guilty.  Okay, I try not to eat more than three in a day.  I made a small batch of chocolate chip oatmeal cookies yesterday.  Most recipes call for both brown and white sugar but I used only brown sugar for this one.  I have sensitive teeth and I can’t go for anything that is very sweet.  Plus it is healthier to use less sugar.  Personally, I found the sweetness just right because the semi-sweet chocolate chips added sweetness to each bite. It was a right balance for me.  I also used coconut oil instead of butter so that the cookies will be a tad healthier without compromising taste.

Indeed, these cookies taste really good and they make a great snack for school, work or home.  It was so easy to whip up as well.  It took about twenty minutes to prep, and another twelve minutes to bake.  And I only had to wash one bowl.  Wow!  The weather these days is 34C and staying in the kitchen for too long is not so fun so I really like something easy and simple like this.

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Chewy Chocolate Chip Oatmeal Cookies

Ingredients (about 1 dozen cookies):

  • 1/3 cup coconut oil
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/2 cup instant oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 175C.
  2. Line a baking sheet with parchment paper.
  3. Whisk coconut oil and light brown sugar till well incorporated using a hand whisk.
  4. Add egg and then vanilla and mix well.
  5. Sift over all-purpose flour, baking powder and salt over the wet mixture.  Using a spatula, fold everything well, then add oats and chocolate chips.  Fold till well incorporated.
  6. Spoon cookie batter onto baking sheet.  Space them out to allow cookies to spread while baking.
  7. Bake for 12 minutes or till golden brown.
  8. Allow cookies to cool completely and store in an air-tight jar or container.

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Chocolate Macarons

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Macarons, you’re beautiful but too hard for me to understand.  I love to look at your “feet” and your coloured smooth “faces”.  You are sweet to the taste buds but too fickle and difficult sometimes.  And I am sorry that I have to give up after too much wasted ingredients.  At least for now.  I feel sorry for wasting resources.

I’ve only had two successes in making macarons.  Both times are chocolate macarons.  Though the ingredients for macarons are few, it requires technique to get the batter right.  After my success with chocolate macarons, I took the next step to make coloured ones.  I tried making green and pink ones but they turned out disastrous!  No feet, cracked and flat!  So after many wasted tries, I’ve stopped making them.  It’s nerve wrecking each time I stand in front of the oven anticipating feet.  I still haven’t figured out why I failed.  I think I just haven’t mastered the macaronage well or the shells aren’t dried out completely before I sent them to the oven.  Macaronage is the stage in preparing French macaron shells where the batter is worked until smooth, shiny and flowing.  I don’t know when I will make macarons again. Hopefully soon! I admire those who are able to make batches after batches of macarons, all in different colours and fillings.  They are amazing!

Chocolate Macarons

Ingredients:

100g icing sugar

50g almond powder

25g unsweetened dutch-processed cocoa powder

2 large egg whites, room temperature

65g caster sugar

Directions:

  1. Preheat oven to 150 degree celcius.
  2. Line 2 baking trays with parchment paper and have a pastry bag with a plain tip (about 1/2 inch) ready.
  3. Grind together icing sugar with almond powder and cocoa powder so there are no lumps, using a blender or food processor.
  4. Sieve the mixture to further ensure there are no lumps and that mixture is very fine.
  5. In a bowl of a standing electric mixer, beat the egg whites till they are foamy.  Add sugar in 4 batches and whip egg whites till they are very stiff and firm.
  6. Carefully fold in the dry ingredients in 2 batches into the egg white mixture with a rubber spatula.  When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
  7. Pipe the batter on the parchment-lined baking trays in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch apart.
  8. Tap the baking trays a few times firmly on the counter to flatten the batter then let the macaron batter dry out so that when you touch the surface, it doesn’t stick to your finger.  This takes around one hour.
  9. When the surface of the macaron batter is dry, bake them for 15-18 minutes.  Let them cool completely then remove from baking tray.
  10. Pipe your choice of filling and enjoy!

Filling:

1 portion of Nutella or Vanilla Buttercream

Vanilla Buttercream Filling

Ingredients:

56g unsalted butter

90g icing sugar

1 teaspoon milk

1/2 teaspoon vanilla extract

Directions:

  1. Using a hand mixer or a stand mixer, cream butter until soft and smooth.
  2. Add powdered sugar, milk, and vanilla and mix until light and fluffy.

 

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Recipe for macaron shells with slight modifications from http://www.davidlebovitz.com

Recipe for vanilla buttercream from http://www.aheadofthyme.com

 

Butterless Chocolate Chip Cookies

I am loving this chocolate chip recipe that I found on Chef Savvy website.  The cookies taste absolutely fantastic and the texture is crisp on the outside and chewy inside.  I will be using this recipe from now on whenever there’s a demand for chocolate chip cookies.

This recipe is great because it uses coconut oil rather than butter.  Coconut oil is well known for its health benefits.  It is widely used in food and health care.  Composing of medium-chain triglycerides it is lower in calories than most oils.  There’s only a very slight hint of coconut in the cookies.  The taste is just great!  In fact, I personally prefer this version of chocolate chip cookies.  My food picky daughter also loved them.  She had five and asked to pack some for school.

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Butterless Chocolate Chip Cookies 

Ingredients (makes about 12 cookies):

11/2 cups all purpose flour

1 teaspoon baking soda

1/2 cup brown sugar

1/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips

2 teaspoons vanilla

1 egg

1/2 cup coconut oil (not melted)

Directions:

  1. In an electric mixer beat coconut oil with brown sugar and caster sugar till everything is incorporated well.  I used a whisk to do this step.
  2. Add egg and continue mixing till well incorporated.
  3. Add vanilla and mix till well incorporated.
  4. Sift in all purpose flour, baking soda and salt into the mixture.  Mix till all the dry ingredients are combined.
  5. Fold in chocolate chips and form a soft dough.
  6. Refrigerate dough for 30 minutes.
  7. Preheat oven to 175 degrees.
  8. Line baking tray with parchment paper.
  9. Remove dough from fridge and roll them into balls and place them on the parchment paper.  Leave ample space between each cookie dough as the cookie will spread while baking.
  10. Bake for about 12 – 15 minutes.
  11. Place cookies on a cooling rack.  Store in air-tight cookie jar or container when they are cooled completely.

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Enjoy them with milk!  I’ll be making another batch soon.  Hope you like them too ♥

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recipe source: Chef Savvy

 

Time for some Cookies

Sometime ago I realised I haven’t used the cookie stamp I bought from our vacation to Brisbane a few years back.  The cookie stamp was quite an impulsive purchase, definitely something I wouldn’t buy now because I already owned some really beautiful cookie cutters handed down to me by my granny.

Since staying at home full time, I have been conscious with my spending, always asking myself whether I needed an item before buying it and whether I already have a similar one lying at home.  I don’t buy anything straightway anymore, rather I would go home and get about my usual activity.  If I really needed the item, it would surely pop up in my mind.  So no more impulse shopping for me.  I feel this change leads to less unwanted, unused things in my house, less clutter, less cleaning and a simpler life for me.

Oh, back to the cookie stamp.

I made some yummy butter cookies.  This is a really simple recipe.  Give it a try because the cookies are really good and the cookie jar will be empty in no time.

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Cut-Out Butter Cookies

Ingredients:

(makes about 36 pieces depending on the cookie stamp/cutter size)

100g unsalted butter, softened at room temperature

80g caster sugar

1 egg yolk

180 cake flour

20g corn flour

Steps:

Sift cake flour and corn flour together and set aside.  Line baking tray with parchment paper and set aside.

With an electric mixer, add in sugar to the butter in 3 additions and cream till the mixture turns light and fluffy.

Add in egg yolk and mix well.

Add sifted flour mixture in 3 additions, stir with a spatula to form a soft dough.

Place dough in a plastic bag and flatten with a rolling pin.

Refrigerate the dough for 30 minutes.

Remove dough from the fridge and roll it on a slightly floured surface and cut out with slightly floured cookie cutter.

Line the cut-out cookie dough with some space between each cookie on the baking tray as they will spread a little while baking.

Preheat oven to 170 degrees.

Bake in pre-heated oven for 15 minutes.

Cool them on a cooling rack and store in air-tight cookie jar or container.