Holiday Oatmeal Cookies

Ingredients:-

• 1 1/2 cup all-purpose flour-(11/2 cawan tepung serba guna)
• 1 teaspoon baking soda-(1 sudu kecil bicabonate soda)
• 1/2 teaspoon salt-(1/2 sudu kecil garam)
• 1 cup (2 sticks)butter or margarine, softened-(1 cawan mentega yang lembut)
• 3/4 cup (packed) brown sugar-(3/4 cawan gula perang-warna coklat)
• 1/2 cup granulated sugar-(1/2 cawan gula pasir)
• 1 large egg-(1 biji telur besar)
• 1 teaspoon vanilla extract-(1 sudu kecil vanilla essence)
• 3 cup old-fashioned oats, uncooked-(3 cawan oat mentah)
• 1 cup raisins-(Ayu didnt add this)-(1 cawan kismis-(Ayu tak letak ini)
• 1 package (6-ounce) semisweet chocolate chips (1 cup)-(1 cawan semisweet chocolate chips)

Method:-

1. Preheat oven to 350 degrees F. On waxed paper, combine flour, baking soda, and salt.-(Panaskan oven 350 darjah farenheight. Satukan tepung, bicarbonate soda dan garam.)
2. In large bowl, with mixer on medium speed, beat butter and brown and granulated sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With spoon, stir in oats, raisins, and chocolate chips.-(Dalam mixer, menggunakan medium speed, pukul mentega dan gula perang & gula pasir hingga kembang.Masukkan telur dan vanilla essence. Perlahankan kelajuan masukkan tepung yang telah dicampur tadi dan gaul hingga sekata saja. Dengan menggunakan sudu , masukkan oats, kismis dan chocolate chips.)
3. Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until tops are golden. Transfer cookies to wire racks to cool.
4. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months. -(Cekup dan aturkan adunan dengan menggunakan sudu besar, jarak 2 inci dari masing2 diatas kertas kek yang tak payah disapu mentega. Bakrar biskut selama 13-15 minit atau sehingga atasnya keperengan. Alihkan biskut keatas wire racks untuk sejuk. Ulangi sehingga doh habis. Masukkan biskut dalam botol yang ketat dan boleh bertahan 1 minggu disuhu bilik atau 3 bulan kalau dalam freezer.)

Source : Resepi C&P from Ayu

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Ingredients :

6 eggs ( 6 biji telor ) - akak guna saiz B jek
110g sugar (110 gm gula) - akak guna gula kastor
150g cake flour (150 gm tepung kek) - akak guna jenama Bluekey
1/2 tsp baking powder - 1/2 sudu kecil serbuk penaik
1/2 tbsp emulsifier/ovalette (optional) - i used ovalette (1/2 sudu besar ovalet)
100g butter, melted - 100 gm mentega, dicairkan
30g condensed milk - 30 gm susu pekat manis
1 tsp vanilla essence (optional) - 1 sudu kecil esen vanila
2 tbsp cocoa powder * ) - 2 sudu besar serbuk koko - akak guna brand Van Houten
1 tsp of instant coffee *) - 1 sudu kecil kopi segera - akak guna pes kopi
*Mix this 2 ingredients with 3-4 tbsp of hot water (campurkan kedua2 bahan dengan 3-4 sudu besar air panas, kacau sebati)

Method:-

1. Preheat oven at 350 degree F. Prepare and grease a 8 inch round cake pan. (Panaskan dulu oven pada suhu 175 C - ini untuk oven akak la yea)
2. Sift flour and baking powder. Set aside. (Ayak tepung dan serbuk penaik, ketepikan)
3. Beat eggs, flour, sugar and emulsifier on high speed for 10 minutes or until batter turns light and creamy, i.e. thick ribbon state. To test, lift beater. Batter drops from beater should disappear when you count from 1 to 10. (Pukul telor, tepung, gula dan ovalet pada kelajuan maksima selama 10 minit sehingga adunan bertukar keputihan dan berkrim. Untuk uji adunan, angkat adunan dengan pemukul dan buat kiraan 1 -10 baru adunan jatuh)
4. Pour melted butter, condensed milk and vanilla essence (if any). Mix at slow speed. (Tuangkan mentega cair, susu pekat manis dan esen vanila, pukul pada kelajuan perlahan)
5. Divide batter into 2 equal portions. Fold chocolate solution into one of the batters. (Bahagikan adunan kepada 2 sama banyak. Masukkan bancuhan pes coklat pada salah satu adunan dan biarkan satu lg adunan pada warna asal)
6. Using tablespoon, scoop 3 tbsp of uncoloured batter into centre of cake pan. Then, scoop 3 tbsp of chocolate batter on top of uncoloured batter. (Dengan menggunakan sudu makan, skopkan 3 sudu besar adunan kosong betul2 di tengah loyang kek. Kemudian skop lagi 3 adunan coklat dan letakkan betul2 ke atas adunan kosong tadi)
7. Repeat until you have finished about half of the batter. Reduce to 2 scoops each now and continue layering. (Ulangi langkah ini secara berselang seli hingga separuh adunan habis. Sambung lapisan dengan mengurangkan kepada 2 skop pula)
8. Reduce the amount of batter gradually until you only pour 1 scoop of each batter finally. The circles become smaller and smaller as your pour. (Kurangkan jumlah adunan sedikit-sedikit sehingga yang terakhir kepada 1 skop sahaja) Lapisan bulatan akan jadi semakin lama semakin kecil nnt.)
9. Bake in the oven for 40-45 or until golden brown. Let cake in pan for 10 minutes before turning it on to a wire rack to cool complete. (Letakkan di tengah2 oven dan bakar dalam oven yang telah dipanaskan tadi selama lebih kurang 40 - 45 minit atau sehingga kuning keemasan. Biarkan kek dalam loyang selama 10 minit sebelum diterbalikkan ke atas wire rack untuk sejuk sepenuhnya.)
   

Note : Emulsifer is a stabilizer for cake batter when beaten rapidly, provide delicate and soft texture to cake.

Source : Resepi C&P from Ummi