Friday, October 9, 2009
1/2 cup butter
2/3 cup sugar
1 1/4 cup of self raising flour
3/4 Porridge Oat
110 brown chocolates, roughly chopped
110 white chocolates, roughly chopped
You might also add pecan into it but i dont really recommend it. oat is enough i think.
1. Heats oven to 190 dc, cream the butter with sugar until pale and fluffy. Add eggs and beat well.
2. Shift the flour over the mixture and fold in lightly with a spoon. then add oats and chopped choco and white choco. stir them well.
3. Bake. 15 to 20 minutes until golden brown. Cool it first.
My mom said its better to use a metal spoon because the mixture might get lil hard before baking it due to the presence of the oat and chopped choco. remember! it rough chopped tau..
One more, dont bentuk it so big because later it'll melt, and 'bind with' the neighbouring cookies.. haha..
This is the texture that i want. Not very smooth. Enough for the crunchy taste. i need the texture to be rough.
And then put it into the oven. After 2 minutes it'll started to melt since most the ingredient is chocolate.
serve while hot. and i purposedly made it in a smaller bite size. Loaded with white and black chocs. crunch crunch!