Oatmeal Cookies with White Chocolate Chips
Not really in the mood for taking pictures, but totally in the mood for some classic cookies.
I know, I know, that glass cup is starting to hurt your eyes. But hey, I hurt my eyes the most. I was the one who took the picture.
The recipe was adapted from one of my favorite sites, Joy of Baking. I used the metric measurement, halved the sugar and omitted the dried fruits. And I’m happy with the result.
When I realized the cookies were disappearing very quickly, I decided not to blog it, because I thought I won’t have time to take some pictures of them. But it was Ririe who reminded me to just blog whatever it was I recently baked. Fortunately, I successfully rescued some of the cookies before they’re really gone.
Anyway, these are classic cookies that are very easy to make, fool-proof, and taste so good. The secret, like always, is in the butter and vanilla. Do not substitute butter with margarine. Do not substitute vanilla extract with vanilla powder or vanilla flavoring. If you can’t get pure vanilla extract, use the best quality vanilla paste you can find at baking shops (I use Toffieco). It will at least bring the vanilla flavor closest to the pure extract. You can, however, substitute the brown sugar with 1 part of palm sugar and 1 part of white sugar. Although the taste won’t be exactly the same, I think I can give my mercy on that. The secret tool, parchment paper. Do not grease the pans, line them with good parchment papers instead.
Now, the recipe. Of course it’s in Bahasa (the original recipe is in English already)
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