After sharing my Oatmeal Raisin Chocolate Chip Cookies recipe last week, one of my readers asked if she could omit the ground cinnamon as her kids didn’t like cinnamon. I said yes because cinnamon is a spice that contributes to the flavor so feel free to adjust the recipe according to your personal preference. If you are a big fan of spice, which I’m not, you could even add some ground nutmeg and ground ginger.
上星期分享了提子燕麥朱古力粒曲奇食譜，後來網友詢問EC若她的小孩不喜歡肉桂的味道，食譜中的玉桂粉可否減除？這個當然可以啦！肉桂粉只是增添味道，份量可按個人口味增減。喜歡的話還可加入荳蔻粉和薑粉等香料呢！
This time I have developed a kid-friendly flavor by adding Milo. Milo is a powder-based chocolate malt drink mix originated in Australia. I like to prepare it by adding hot water and then cold milk. Sometimes I would stir a heaping tablespoon of Milo into my coffee. I’ve tweaked Brown Eyed Baker’s recipe by adding Milo and raisins to my oatmeal cookies. Both of my kids like the cookies so I thought it would be great to share the recipe with my readers.
最近嘗試在配方中添入美祿做成比較適合小朋友口味的曲奇。美祿源自澳洲，是含有朱古力和麥芽成份的奶類飲料沖劑，EC一般以熱水開勻再加入牛奶沖泡成飲料，偶爾也會把一大匙美祿粉加進咖啡中做成美祿咖啡。這次參考及修改了Brown Eyed Baker的做法，把美祿及提子乾加進燕麥曲奇中。EC的孩子們都很喜歡，因此EC也跟大家分享一下做法。
Milo Oatmeal Raisin Cookies
美祿燕麥提子乾曲奇
Makes about 15
約15塊份量
Ingredients
60 g all purpose flour (I used organic unbleached all purpose flour)
40 g Milo
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
57 g unsalted butter, softened
25 g granulated sugar (I used organic cane sugar)
25 g light brown sugar
1/4 tsp vanilla bean paste or pure vanilla extract
25 g egg
15 g evaporated milk
75 g old-fashioned rolled oats
60 g unsweetened raisins
材料
中筋麵粉(EC用有機無漂白麵粉) 60克
美祿粉 40克
泡打粉 1/4茶匙
梳打粉 1/4茶匙
鹽 1/8茶匙
無鹽牛油(放軟) 57克
細砂糖(EC用有機蔗糖) 25克
黃糖 25克
雲尼拿醬或純雲尼拿香油 1/4茶匙
蛋液 25克
花奶 15克
傳統原粒燕麥片 75克
無糖提子乾 60克
Directions 做法
Preheat oven to 325ºF/160ºC. Line baking sheet with parchment paper. Combine and sift together the flour, Milo, baking powder, baking soda and salt in a large bowl. Stir well then set aside.
焗爐預熱至325ºF/160ºC，烤盆上放牛油紙；麵粉、美祿粉、梳打粉、泡打粉和鹽混合過篩放大碗內備用。
In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter, both sugars and vanilla until smooth and creamy. Scrape down the sides of the bowl with a spatula.
將牛油 、兩種糖和雲尼拿醬放鋼盆中，用座枱式攪拌機(使用攪拌槳配件)或電動打蛋器把材料打至順滑，以膠刮清理盆邊。
Beat in the egg until fully incorporated. Add evaporated milk and beat until blended. Scrape down the sides of the bowl with a spatula.
加入蛋液打至完全被吸收，再加入花奶打勻，以膠刮清理盆邊。
With a spatula, fold in the flour mixture in two batches. When mixture is almost blended, fold in the oats and raisins until evenly distributed. Do not overmix.
粉類分兩次加入，以膠刮拌至差不多完全混合時加入燕麥和提子乾拌勻，切勿過度攪拌。
Drop rounded tablespoons of dough, about 23 g each, onto the baking sheet (I used a small ice-cream scoop). The cookies will spread in the oven so make sure to leave enough space in between them. Flatten dough slightly to about 1/4 inch thick. I covered the dough with a piece of plastic wrap before flatting as it is sticky.
用湯匙或小型雪糕勺取約23克麵糰排放在烤盆上，麵糰入爐後會向外擴展，因此麵糰間要互留空間；輕輕按扁至約1/4寸厚，EC通常以一小片保鮮紙蓋着麵糰防黏。
Bake for 13 to 15 minutes or until the cookies turn golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.
放入焗爐焗13-15分鐘至曲奇轉金黃，取出在烤盆上待5分鐘才轉放鋼架放涼。
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