An easy yet very nice cookie that does not require moulding. Just drop the dough of teaspoon size onto baking tray, baked and you will get 'rugged' shape crunchy cookies.
I have been baking these cookies for many, many CNY. But, I realised this recipe is quite similar to the other cookie recipe which I did 'cranberry, walnut and oatmeal cookies' [from Happy Home Baking].
Ingredients
[makes 120 pieces - 2 bottles]
[makes 120 pieces - 2 bottles]
180 gm butter
150 gm sugar [I used 100 gm]
100 gm brown sugar
1 tsp vanilla essence
1 egg
180 gm plain flour - sifted
100 gm oatmeal
100 gm raisins
100 gm chopped walnuts
- Beat butter with sugar until light and fluffy. Add in essence and egg, continue to beat until well combined.
- Mix flour with oatmeal. Add to creamed butter mixture and fold to incorporate ingredients.
- Lastly fold in raisins and chopped walnuts.
- Drop a teaspoonful of dough onto baking tray lined with parchment paper, leaving some space in between dough.
- Baked in preheated oven at 175-180 degrees C for 15-20 minutes.
- Remove from oven and transfer cookies to cool on wire rack before storing in airtight container.
I am submitting this post to Chinese New Year Delights 2013
hosted by Sonia aka Nasi Lemak Lover
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