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)
Oatmeal Cookies
Adapted by Riana from Joy of Baking
113 gr mentega tawar, suhu ruang
54 gr light brown sugar
50 gr gula pasir/kastor
1 telur ukuran besar
1 sdt pure vanilla extract
140 gr tepung terigu serbaguna
3/4 sdt soda kue
1/4 sdt garam
130 gr Havermouth (quick cooking)
65 gr white chocolate chips
Bikinnya:
- Panaskan oven dengan suhu 180 derajat Celcius. Alasi loyang kue kering dengan parchment paper.
- Kocok mentega, gula dan garam hingga lembut (kurang lebih 2-3 menit dengan kecepatan tinggi). Tambahkan telur dan ekstrak vanilla, kocok rata. Turunkan kecepatan mikser ke kecepatan paling rendah. Masukkan tepung, soda kue dan havermouth, kocok hingga rata. Matikan mikser.
- Masukkan white chocolate chips, aduk hingga rata.
- Sendokkan adonan ke atas loyang berlapis parchment paper, beri jarak masing-masing kue. Tekan sedikit adonan dalam loyang dengan bagian belakang sendok supaya pipih bentuknya.
- Panggang selama 10-14 menit, atau hingga cookies berwarna kecoklatan di bagian pinggir, tapi bagian tengahnya masih lunak. Ini akan menghasilkan cookies yang lunak dan enak dikunyah (chewy).
- Angkat loyang dari oven, letakkan loyang di atas rak, biarkan dingin kurang lebih 2 menit agar cookies cukup kokoh untuk diangkat. Angkat cookies dari loyang, dinginkan di atas rak.
- Simpan cookies dalam wadah kedap udara agar aromanya yang enak itu gak hilang.
Note:
- Supaya ukuran cookies seragam, usahakan jumlah adonannya sama setiap kali nyendok. Coba lihat sekeliling, ada alat apa yang bisa ngasih ukuran yang lebih akurat daripada sendok? Kalo saya, pake measurement cup yang ukuran 1/8 cup. Alat lain yang bisa dipake: sekop es krim ukuran kecil atau besar, cup kecil penakar beras (that came with the rice cooker), dll.
- Udah deh ya, jangan nanya beli parchment paper di mana. White chocolate chips juga. Di toko bahan kueeeee. Ataaaaw, beli aja coklat putih blok, cincang kecil-kecil.
Happy baking, people…
Comment by ruri — January 11, 2006 @ 2:27 pm
hihihi…… gak nyemplung tuk kueh?
Comment by SyL — January 11, 2006 @ 3:42 pm
thank you for sharing the recipe, riana
syl kalau cookies berani nyoba, kalau yang lain agak-agak, ‘tatut’.
‘tatut’ kuciwa krn gagal.
nah, kalau ga punya white choc chips gimana, ri ?
ganti pakai apa ya - selain choc chips coklat biasa? atau beli white choc biasa, cadburry misalnya terus dipotong kecil-kecil?
balas ya, ri - kebetulan ‘cookie monsters’ sudah pada minta dibuatin cookies cornflakes kesukaan mereka, biar sekalian
thank you berat sebelumnya.
Comment by Ririe — January 11, 2006 @ 6:14 pm
Akhirnya Mba Riana update juga
Kangen berat ama foto-foto kuenya mba Riana. Sering2 update ya mba….
Comment by dy — January 11, 2006 @ 10:48 pm
Riana, of course I love the tiramisu! Can’t wait to try other recipes of yours….
Comment by Niss — January 14, 2006 @ 2:03 pm
Hi Riana,
Bloghop here! Very nice blog you have. Would you mind if I link you up?
And thanks for sharing all those scrumptious recipes!
Comment by retma — February 6, 2006 @ 11:10 am
Ri… aku dah nyoba cookies ini. Aku bener2 jatuh cinta ama bauanya yg harum ituw. Ugh!! Uenak… tp lebih enak klow dah nginep semaleman deh. Tq so much yaaaaaa –> bisa buat cemilan anakku
Comment by shinta — February 7, 2006 @ 6:10 am
Mbak Ri, this cookies reciepe is the best one i ever try. Tapi karena ga punya white choc chip aku pake white collata dicincang, terus ga ada ekstrak vanillie bahkan essence-nya juga ga punya, karena dah nafsu bikin aku pake almond essence, hasilnya? Luar biasa… wangi loh mbak! Tapi aku bikinnya kecil-kecil sih, ntar mau nyoba bikin lagi pake vanilli dan nyetaknya digedein. Thanks ya resepnya…
Comment by Audrey — February 25, 2006 @ 5:26 pm
Wah, these cookies just look so yummy. I’d already seen them on the joy of baking” but now you persuaded me to try them out asap !
Comment by santi — February 27, 2006 @ 2:45 pm
kayaknya yummy banget,tapi biasanya aku nemunya di supermarket atau toko bahan kue yang ada gula palem tuh.Kalo Light Brown Sugar belinya dimana?Aku liat di buku resep luar,ada resep yang pake Light muscovado sugar,mbak tau ngak gulanya kayak apa dan beli dimana?Makasih ya
Comment by santi — April 7, 2006 @ 5:49 am
Makasih banget ya mbak tuk infonya.
Comment by Ollyvia — May 19, 2006 @ 8:08 am
Mba Riana… klo pake Havermouth yang instan bisa gak?? tengkyuuu…
Comment by ik — March 22, 2007 @ 8:15 am
ri… cookiesnya enyak,enyak,enyaak! dari gak doyan oats sekarang aku oats mania. aku link boleh ya?
Comment by saphirra — May 10, 2007 @ 3:41 pm
havermouth itu apa? Thanks for helping mbak riana
Comment by imelda — September 24, 2007 @ 4:14 pm
The cake is good but the pictures and the writings are even better, envy me the most
Good job !
Comment by jane — July 25, 2009 @ 6:33 pm
Hai, Mbak Riana..
Adikku terkenang2 sama cookies yang ada aroma n kacang almond-nya. Lihat resep ini, aku jadi ingin buat untuk dia tapi pakai almond instead of vanilla extract. Nah, kalau aku mau pakai almond slices juga, kira2 berapa banyak sebaiknya takarannya? Terima kasih untuk ilmunya ya… GBU!
Comment by CAILTYN — January 11, 2010 @ 5:50 pm
hi bu riana, liat blog ibu jadi ngileer! saya blom pernah baking-tp kepengen coba bikin oatmeal cookiesnya. boleh copy ya resepnya. mau nanya dikit-oatmeal tuh yg kantong merah atau biru ya? good parchment paper itu beli di mana ya? spt kertas roti biasa kah?tx!
Comment by diah — September 27, 2010 @ 10:20 am
mba riana, sy udah cobain resep nya yang ini . uenak dan wangi vanilla bgt. sy bikin kebih tipis supaya crunchy (selera hehe)..makasih sudah berbagi resep. oiya resep ini jg sy post di blog sy dengan tetap mecantumkan source..smoga berkenan…just let me know..klo mm tidak boleh ya mba. tks in advance
Comment by Mrs.P — November 5, 2010 @ 8:21 pm
hay mba…sy jg dah coba resepnya,nendang banget enaknya,,,yah tapi maafkan dakuh ga pake vanilla extract/paste,sy pake vanilin bubuk..heheh..tapi tetep enak kok,apalagi kalo pake vanilla extract yaks..mau tanya dong mba :
1. Kalo pake butter semua, bukannya jadi rapuh ya kue nya?kmrn pas bikin 50:50 sm margarin soale…pgn coba yg pake butter semua tapi takut rapuh
2. Sodaraku ada yg jaga kolestrol,bisa gag butternya d subtitute sm canola oil/zaitun?kl bisa,apakah gram annya sama dgn butter?makasi yaa