My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.
Here are the promised amos-alike cookies. I think the picture does not do the actual stuffs a good justice. But taste and texture wise, they do not fall short of amos’ oatmeal raisin cookies.
Anyone who does baking know that cookies are not that difficult to bake, in fact, they are the simplest as compared to cakes or bread. The essence in cookies lies in the texture and the taste, whether you prefer the chunky or chewy kind. For me, I prefer the famous amos kind, though not really sure which category they belong to, probably somewhere in between the two.
168g unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1 1/2 tsp vanilla essence
224g all-purpose flour
1 cup rolled oats, blend to fine powder
1 tsp baking soda
3/4 tsp salt
1 cup raisins
336g chocolate chips
1. Cream butter and sugars together till creamy, about 10 minutes, using medium speed.
2. Add in eggs one at a time and mix in the vanilla essence.
3. Combine the flour, oats, salt and baking soda into the mixture until all is combined. Stir in the raisins and chocolate chips.
4. Wrap the dough in a plastic sheet and leave in the freezer for at least 2 hours or more.
5. Mould the dough into small rounds of teaspoon size on a baking tray with parchment paper. Bake in pre-heated oven for 180 degrees for 15-20 minutes or desired degree of doneness.