Using this mini ice cream scoop, so easy to scoop the batter.
I only scoop half of batter, as i want to make it smaller size
use the back of spoon to flatten the batter, thinner batter will get you crunchy cookie.
This was first tray where i use full scoop of batter and i didn't flatten the batter, it turned out huge and thick.
Chocolate and Oatmeal Cookies 巧克力燕麦曲奇*makes ~93pcs (depend on the size)125g Butter50g Granulated sugar22g Brown Sugar
1 Egg (Large or A size)1/2tsp Vanilla Essence125g Plain Flour2tsp corn flour1 cup instant Oatmeal (90g) , you may slightly process in a blender if you use rolled oats1/2tsp fine salt1/2tsp Baking Soda1/2tsp Baking Powder170g Chocolate Chips (i used semi-sweet)125g Chocolate Bar( I use compound chocolate ), grated50g Almond FlakesMethod1. Preheat Oven to 190C.2. Cream butter and both sugars till light. Add in vanilla extract and egg and beat well.3. Sift in flour, corn flour, salt, baking soda and powder, mix well.4. Add in oatmeal, chocolate chips, grated chocolate and almond flakes, combine well.5. Use small ice-cream scoop, scoop the batter (about half if you want to make mini size) on a lined baking tray, leave about 1” in gap in between (as the batter will spread while baking), use the back of a spoon, lightly flatten the batter.6. Bake for 10 mins. Cool on baking tray for 10 mins, then transfer to cooling wire rack.7. The cookies are slighly soft when out of oven, but it will turn harden and become crispy once cooled.
Recipe adapted from Aunty Young with minor changes