Ingredients

  1. A
  2. 1 tspcoffee oil/coffee emulco/coffee essence
  3. 1egg
  4. 1 tspvanilla extract/vanilla paste
  5. B. Creamed Ingredients
  6. 250 gsalted butter
  7. 250 gbrown sugar or 100 g sugar + 150 g dark brown sugar (i used dark brown sugar)
  8. C. Dry ingredients
  9. 50 gground oats (1/4 C)
  10. 50 galmond meal (1/4 C)
  11. 1/2nuts (nips/sliced) - optional
  12. 250 gchocolate chips (or more)
  13. 1 packchocolate bar/chunk (chopped coarsely - optional
  14. D. Sifted Ingredients
  15. 300 gflour
  16. 1 tspbaking powder
  17. 1 tspbicarbonate of soda
  18. 1/4 cuprice flour

Cooking Instructions

  1. 1

    Mix ingredients A & let infuse. In the mean time, prepare the rest.

  2. 2

    Beat ingredients in B until just mixed.

  3. 3

    Mix A into B. Mix well.

  4. 4

    Add C. Using spatula, mix ingredients well.

  5. 5

    Final step, sift in D. Fold untill well combined. Refrigerate for 10mins. Scoop onto lined baking tray.

  6. 6

    Bake at 160 C (fan forced) for 15mins (depending on the oven) or until the edges are lightly brown. The cookies are very soft when hot but they will firm up once cooled.

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