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.
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
Makes about 15
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
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.
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.
Beat in the egg until fully incorporated. Add evaporated milk and beat until blended. Scrape down the sides of the bowl with a spatula.
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.
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.
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.
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