recipe | oatmeal chocolate chips cookies and milk in a cup

(or NOT)

pinterest has driven me crazy; found one pretty recipe from a blog named Half Baked Harvest by a young girl Tieghan, so pretty and so tempting I couldn't stop unlock my iPhone and stare at it. you can click the link and see the .gif she uploaded, pretty pretty!

to prove that this recipe is real good (besides it's the right timing to make a set of "powerful" breakfast since Yos was working till late night these last few days; he needs energy boost), i gave it a try. i was pretty sure that i could make exactly the same as the one she made.

turned out, i am not as expert (or as patient) as she is. but, of course, that's okay. in the end, i managed to save one pretty good cup and serve it in a plate with strawberries.

summary for the first batch: 6 cups were prepared, 5 cups failed and 1 cup almost succeed.

we were too hungry to wait for the second batch, so i did my plan B. rather than serve it as a cup of milk, i just smashed it in a plate and mixed with milk and fruit, consider it as cereal. no regret, though. the cookies itself is super delicious, no matter how you serve and eat it. it tastes the same, crunchy sweet. yosua said, "it's worth the wait." i totally agreed with him!
my plan B.
after finished my breakfast, i did the second batch. this time i used all patience left in my body while praying that it would turn better than the first one.

surprisingly, it did!

one beautiful-and-successful cup of oatmeal chocolate chips cookie, ladies and gentleman! :)

lesson learned:
first batch, didn't wait long enough to let it cool after baking. the oatmeal were still too hot and not stick together. sorry, too hungry!
second batch, did the waiting long enough to let the oatmeal do the job. stick well and easier to take out from the tray. *clapping for the patience*

Recipe: Oatmeal Chocolate Chips Cookie and Milk in a Cup (or not)
- with a little modification; for the original recipe, you may check Half Baked Harvest (link above)

Serves: 12 cups

2 1/2 cups wholegrain oats
2 tbsp golden flaxseed
1/2 tsp salt
1/3 cup maple syrup
2 tbsp peanut butter
1/4 cup melted butter
1 smashed banana
2 tsp vanilla extract
1 cup semi sweet dark chocolate chips
enough milk or coconut milk or yogurt *optional

1. In a large mixing bowl, mix together oats, flaxseed, and salt.
2. In a medium bowl, combine maple syrup and peanut butter. Microwave on high for 1 min (or less), until the maple syrup is bubbling. Take it out and stir to combine until the melted peanut butter mixed well with the syrup. Add in vanilla extract, butter, and banana, stir to combine.
3. Mix the wet ingredient into the dry ingredient, until completely combined and the oats are moistened.
4. Cover the mixing bowl with cling wrap and put it in the freezer for 15 mins.
5. Preheat your oven to 175 degree C.
6. Remove the dough from the freezer and fold in chocolate chips.
7. Divide the dough evenly into the muffin tray. Starting from the middle, press down lightly with your finger until the dough form a bowl.
8. Bake it for 15 mins or until the top of the cookies become golden.
9. Let it cool (cool enough is even better) for 10-15 mins, then remove it carefully from the tray.
(9. If you're in hurry, you can straight away remove it from the tray. It won't form a cup, but believe me, it's okay.)
10. Enjoy it with milk and your preferred fruits! Happy breakfast time! :)


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