Baker at Heart ♥

Archive for the ‘Cookies’ Category

I made these awesome cookies for my office-mates last Thursday. Thursday wasn’t as awesome as I expected it to be. Our boss gave us donuts and that was it. Saddest Valentine’s day ever, LOL! Friday night, my best friend and I went to a buffet because we were feeling lonely and we thought food would be the only thing that would cheer us up. We  had three rounds (last round was dessert) but we felt like we had only eaten half of what people usually get for their first round. I think I had a buffet hangover. When I got home, I was so sleepy and bloated I just changed into my sleeping wear and jumped into my bed. Next thing I know it was already 9 AM!


Okay back to the cookies. These are thick and chewy and full of chocolatey-oatmeal goodness. It is love at first bite, I swear. It screams I’m healthy but not really! I will definitely make these again.

Chocolate Chunk Oatmeal Cookies

adapted from Brown Eyed Baker / makes 2 dozen cookies or more, depending on size / bakes in 12-15 minutes at 350F (180C)

You’ll need:

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1 cup unsalted butter, softened

1 cup packed light brown sugar

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

1 1/2 cups semi-sweet or bittersweet chocolate chunks (I chopped my chocolate bars for this)

3 cups old-fashioned rolled oats


1. Preheat oven to 350F. Line cookies sheets with a Silpat mat or parchment paper.

2. Mix or dry whisk flour, salt and baking powder in a bowl. Set aside.

3. Cream the sugars and butter for 3 minutes using a stand mixer or hand mixer until light and fluffy. Add eggs, one at a time, and mix well. Mix in the vanilla extract.

4. Add in 1/2 of the flour mixture and mix. Add remaining half and then mix until combined.

5. Using a large spatula, fold in the chocolate chunks and the rolled oats.

6. Using a cookie scoop or a tablespoon or your hands (I used a small cookie scoop), roll the dough into balls and place them in the cookie sheet. Make sure you are spacing them at least 2 inches apart. Bake until the edges are golden brown, about 12-15 minutes (I baked mine in 13 minutes). Place the cookie sheets in a wire rack for 2-3 minutes then take the cookies out of the sheet and place them in a wire rack to cool for about 30-45 minutes.

As you can see in the photo, the top cookie is paler than the bottom two. The top cookie baked in 13 minutes, the other two maybe about 15. But that’s just because the timer went off and I was still in the bathroom and no one was able to pull them out on time.

These can be stored in an airtight container for 5 days. I’m sure that these won’t last for 5 days though. They’re THAT good. 🙂


I have seen snickerdoodle recipes everywhere and since I begun baking, I haven’t tried baking it. I’m not that keen on baking cookies as I don’t like my hands getting all buttery and sticky. Cleaning up takes longer and cleaning is the only thing that I hate about baking (aside from unsuccessful recipes).

I mentioned in the previous post that I have ground nutmeg in the cupboard. I have been really meaning to use it since I got it around November and luckily, I have stumbled upon Nami-Nami‘s snickerdoodle recipe that has nutmeg.


The cookies are small (I like bite-size cookies) and they’re very cinnamon-y with a hint of nutmeg. The cookies are not without flaw though – they are somewhat on the hard side and some are bordering on being burnt. They aren’t as cracked as the other cookies I see on the net, maybe because the recipe doesn’t have cream of tartar. Plus, I think my oven thermometer is trolling me. It was in the 325F mark during baking so I waited maybe a minute or two more than the maximum suggested baking time before pulling the cookie sheets out. Then out came the not-quite-chewy-cookies. 😐

On a side-note, my 8-year old cousin helped with scooping out the dough and coating them and she told me she had fun doing that. Good job, cousin!


Snickerdoodle Cookies (makes 35 teaspoon-sized cookies)

180C, bakes in 10-12 minutes / Adapted from Nami-Nami

 You’ll need:

125g all-purpose flour

¼ tsp nutmeg

½ tsp baking powder

pinch of salt

62.5g of butter, softened

50g sugar

1 small egg

½ tsp vanilla extract

1 tbsp sugar

½ tbsp cinnamon powder


1. Mix the flour, nutmeg, baking powder and salt in a small bowl. Set aside.

2. Cream the butter and sugar. Add the egg and vanilla extract. Beat until incorporated.

3. Add the flour mixture and mix just until the flour is blended.

4. Mix the tablespoon of sugar and cinnamon powder in a small bowl.

5. Scoop teaspoon-sized dough balls and roll into the cinnamon-sugar mixture. Place them 3cm apart on the cookie sheet. Lightly flatten with a back of spoon or with your fingers.

6. Bake the cookies for 10-12 minutes at 180C or until they are firm around the edges. The middle should still be a little soft. Remove and then place on a wire rack to cool.

These can be stored on airtight containers for a week.