Recipe: Choc Oatmeal Cookies (Bill Granger)

After seeing so many successful attempts on Bill Granger's Choc Oatmeal Cookies, I wanted to make some for my family too. These are easy to make and incredibly delicious. The star ingredients in this soft and chewy cookie is the rolled oats and chocolate chips. We love it because we get chocolate chips with every bite. Baby D was delirious with joy after taking his first bite, and proceeded to eating 2 more cookies after that. 

Chunky, soft and chewy choc oatmeal cookies

I reduced the sugar from 1 cup to 3/4 cup and used a mix of dark and white chocolate chips for a contrast in colour. I think dried cranberries or raisins would also be a really nice addition too. If you prefer your cookies with a little more crunch, simply bake it for an extra 5-10 minutes in the oven. Personally I like them soft and chewy. These were so good that they were gone in a day.

Really good with a glass of cold milk

Loving my new food styling backdrops ;) Thanks Hubby!

Choc Oatmeal Cookies
Recipe by Baby Sumo, adapted from Bill Granger (Bills Food)
Preparation time: 15-20 minutes
Cooking time: 10-15 minutes per batch
Makes 30


Ingredients
150 g unsalted butter, softened at room temperature
3/4 cup soft brown sugar
1 egg, lightly beaten
2 tsp vanilla extract
1 cup plain flour
1 tsp baking powder
1/8 tsp salt
2 1/3 cups organic rolled oats
1 cup chocolate chips (mix of white and dark)


1. Preheat oven to 180°C (no fan) and line 3 large baking trays with baking paper.

2. In an electric mixer, cream the butter and sugar together until fluffy and smooth. Add the egg and vanilla extract and beat until smooth. Sift the flour, baking powder and salt into the bowl and gently mix until incorporated. Add the rolled oats and chocolate chips and stir to combine.

3. Roll tablespoons of mixture into balls (use a tablespoon measure to assist) and place on the baking trays. Flatten the balls with a fork dipped in flour (or just use your fingers). Bake the cookies for 10 minutes, or until pale golden if you like them to be soft and chewy and longer (extra 5-10 minutes) if you like them with a bit of crunch.

Shape into balls

Flatten with the back of a fork

4. Remove from the oven and cool on trays for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of cold milk!

Note: Original recipe calls for 1 cup soft brown sugar but I reduced it to 3/4 cup. Your child can help with rolling the cookie dough into balls and flattening them.

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I am submitting this to the "Cook Like Bill Granger" event which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Bill Granger websites or cookbooks for the whole month of November and December 2013. You can link your posts at one of the host's pages.

Your post must be a current post i.e. posted in November and December 2013 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:



*I am submitting this to the Little Thumbs Up "Oats" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Vivian Pang's Kitchen. You can link your oat recipes here.


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Birthday Celebration #2 @ Hit and Mrs, Bangsar, KL

Last month, we dined at Hit & Mrs for the first time and really enjoyed our meal there. While planning for my birthday week, Hubby asked if there were any restaurants that I wish to dine at and I told him that I would like to revisit Hit & Mrs. 

Hit & Mrs changes their menu on a monthly basis, hence we sampled their November menu this time. Hubby also requested for the table at the courtyard since it feels a little more private. 

Foie

After browsing the menu, Hubby decided to have the 5-course tasting menu (RM148++) while I will order 4-courses off the a la carte menu so that we can try more items. Prices indicated next to each dish in this post is the a la carte price.

Amuse bouche of foie gras terrine. Rich and silky smooth - loved it. 

Hubby's tasting menu started with Heirloom Tomatoes (RM40), whereby juicy tomatoes are served in a variety of ways - roasted, carpaccio, chutney and sorbet. Attractive, vibrant and fun to eat. This was followed by the Roasted Potato Skin Consomme (RM35) with gnocchi and baby vegetable. The consomme was the only forgettable dish we had that evening as it tasted quite ordinary.

Next, Hubby was served the mains of slow baked seabass (RM70), a delicate piece of fish served with black rice cremeux (reminded me of bubur pulut hitam, a savoury version), potato fondant, squid ink cracker and clam emulsion. Hubby's favorite dish of the evening was the Muscovy duck (RM85), where duck is served in two ways: slow cooked duck breast and duck leg confit in cromesquis. Cromesquis is a small round croquette. The duck was served with different ways of carrots. A really excellent dish!

Only those who order the tasting menu will be served a pre-dessert. Pre-dessert was an interesting thyme ice cream with potato puree. Dessert was Spice Poached Baby Pear (RM25), a fabulous end for the tasting menu. The pear, albeit being really small, was soft and filled with hazelnut cream. Served with orange financier and ginger ice cream. Overall, we feel that the tasting menu here is great value for money.

Heirloom tomatoes, bread chips, vanilla basil syrup

Roasted potato skin consomme

Slow baked seabass

Muscovy Duck

Outstanding dish!

Pre-dessert

 Spice Poached Baby Pear

To start, I had the pan seared foie gras (RM45) served with apple terrine, hazelnut and lemon vincotto. I really like how the foie gras has been seasoned with lots of salt before pan searing, giving it a nice crust - a great contrast to the rich, smooth foie gras. My second appetizer is the beetroot confit (RM35) which Hubby had the last visit and raved about, so I had to try it this round. Definitely worth raving about, lots of good textures and flavour combinations here.

For mains, I had the Black Angus tenderloin (RM95), requested to be cooked medium rare. Perfectly cooked, and oh-so-tender. This was served with different structures of celeriac and seaweed - puree, sliced, diced. And finally for desserts, I had the Valrhona Chocolate (RM25) served in different ways - ganache, sorbet and marshmallow. Also on the plate is peanut butter mousse and salted caramel (which could be a little saltier).  Another fantastic meal here at Hit & Mrs - am glad that their food is consistently good.

Pan seared foie gras

Beetroot confit

Black Angus tenderloin

Valrhona Chocolate

Sunset, earlier in the evening

You can read my previous post on Hit & Mrs here.

Verdict: Fantastic meal, great ambiance but service could be improved.



Menu is updated monthly on their website and Facebook page.


Pork-free.

Opening times: 7pm-11pm (Tue-Sat); 11am-3pm (Sat-Sun).Closed on Mondays. Bar is opened from 5pm-1am (Tue-Sat).

Price: Total bill RM400.

Location: Hit & Mrs, 15 & 15A, Taman Weng Lock, Lorong Kurau, 59000 Bangsar, Kuala Lumpur, Malaysia.

Tel: 03-2282 3571

GPS Coordinates: 3.122706, 101.670629


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