December 2019 and January 2020 was indeed a very busy period for me with much to do to the extent of delaying posting of the recipes which I tried till now.  With the long list of things to handle, I still have to bake some cookies for my elders’ families for Chinese New Year. So from now, with the last of schedule done, I will have to catch up with the recipe postings.  

These cookies are moist, not too sweet but crunchy and it looks a little dark as I used Jaggery sugar instead of brown sugar [original recipe].  Anyway, I happened to like these cookies and sharing it here for future reference.


[makes 160 cookies]

350 gm butter [room temperature]

180 gm Jaggery sugar

60 gm castor sugar

1 tsp salt

3 eggs

3 tsp vanilla essence

560 gm plain flour

100 gm regular oats

2 tsp baking soda

1/2 tsp cinnamon powder

200 gm chocolate chips

  1. Cream butter with sugars, salt until light and creamy.  Add in eggs one at a time and vanilla essence. until well blended.  Scrap down.
  2. Combine all the dry ingredients in a large bowl.  Fold into cream mixture.  Mixed well and chill cookie dough in fridge for 30 minutes or until required.
  3. Use a spoon to scoop the dough into small portions.  Lightly roll into balls.  Place dough on a baking tray lined with parchment paper.  Leave some space in between as cookies will spread out a little.
  4. Bake in a preheated oven at 180 degrees C for 20 minutes.
  5. Remove to cool on tray before storing in airtight container.

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