Back to where I started baking.
I started baking during my secondary school days purely for fun. I did not know what a meringue was, how to creamed butter, etc. Everything was pure luck and i love baking cookies because it seems quite error free and it seems to be quite successful.
Success didn't come easy and I'm glad most of my bakes now turn out edible and some are quite nice i think. But I have failed numerous times. In fact because I only have a Microwave with an Oven setting at home, I could bake stuffs in large quantity or even Cakes in the past because I failed too many cakes (even Box Mix) that I lose hope in it. I stopped trying for quite some time and one day it just hit me to try again and from then on, i never doubt my "microwave" oven. Ask me who my teacher is, Youtube is the one who taught me so much and of course Cake Boss from starting my interest in cake decorating.
(For your information, those people out there who have a microwave, I am not baking with microwave setting, it just that my microwave can convert into an "oven", thus I can bake in it. Microwave cannot be substituted if you do not have an oven setting.)
(For your information, those people out there who have a microwave, I am not baking with microwave setting, it just that my microwave can convert into an "oven", thus I can bake in it. Microwave cannot be substituted if you do not have an oven setting.)
Enough of my naggings. I made these cookies yesterday from
http://www.bisousatoi.com/2010/03/famous-amos-chocolate-chunk-cookies.html
http://www.bisousatoi.com/2010/03/famous-amos-chocolate-chunk-cookies.html
because I was craving for famous amos chocolate chips so badly. It's has a really strong buttery taste and I really liked it but in my opinion, I do not think it tasted like the famous amos that I fancy, but still its a recipe worth keeping and trying! :D
Ingredients
250g salted butter,softened (i used unsalted 227g SCS)
200g light brown sugar (150g for me)
1/4 tsp salt
1/2 tsp coffee oil
1 egg (55g egg)
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (32.5g)
1/4 cup ground almonds (22.5g)
1/2 cup of your favourite nuts,chopped finely (optional) (i didn't use any)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks
300g self-raising flour (i used plain flour with 1/2tsp of baking powder)
Method
1) One night before, combine your eggs, Coffee Oil and Vanilla extract together and leave it in the fridge. Before using, bring it to room temperature. Alternatively, you can combine the mixture for 2 hours before.
2) Preheat your oven to 160C
3) To the room temperature butter, beat in sugar and salt.
4) Beat in the egg until there is no signs of liquid.
5) Stir in the processed oats, ground almonds, nuts and chocolate chunks.
6) Sift the Flour and fold everything in until there is no signs of flour and resembles a dough.
(The dough will be a little greasy but will not stick to finger)
For my cookies, it the size of a 1/2 teaspoon before baked, so i baked it for 14 minutes. For bigger cookies, bake it slightly longer. It will be better if you can test bake the first batch to determine the timing.
Give it a try and let me know how it is.
250g salted butter,softened (i used unsalted 227g SCS)
200g light brown sugar (150g for me)
1/4 tsp salt
1/2 tsp coffee oil
1 egg (55g egg)
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (32.5g)
1/4 cup ground almonds (22.5g)
1/2 cup of your favourite nuts,chopped finely (optional) (i didn't use any)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks
300g self-raising flour (i used plain flour with 1/2tsp of baking powder)
Method
1) One night before, combine your eggs, Coffee Oil and Vanilla extract together and leave it in the fridge. Before using, bring it to room temperature. Alternatively, you can combine the mixture for 2 hours before.
2) Preheat your oven to 160C
3) To the room temperature butter, beat in sugar and salt.
4) Beat in the egg until there is no signs of liquid.
5) Stir in the processed oats, ground almonds, nuts and chocolate chunks.
6) Sift the Flour and fold everything in until there is no signs of flour and resembles a dough.
(The dough will be a little greasy but will not stick to finger)
For my cookies, it the size of a 1/2 teaspoon before baked, so i baked it for 14 minutes. For bigger cookies, bake it slightly longer. It will be better if you can test bake the first batch to determine the timing.
Give it a try and let me know how it is.
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