Chocolate Chip Oatmeal Cookies


Freshly baked Chocolate Chip Oatmeal cookies by peachpurple

Freshly baked Chocolate Chip Oatmeal cookies by peachpurple

Cookies, who could not resist healthy and tasty cookies?

You wouldn’t say no to oatmeal cookies, right?

Baking cookies is one of my passion which I had learned from numerous trails and failures.

Yes, Chocolate Chips cookies are American favorite cookies but adding oatmeal to these cookies made them extra healthy and crunchy.

There are many types of Chocolate Chip oatmeal cookies online but this recipe which I had adapted from MILO cookies is less sweet and doesn’t spread out nor join the other cookies when baking.

I usually purchase quick cooking oats of Quaker brand, an old man with a Sunday hat.

This is a famous brand among my old folks although you have to pay a little more than the Tesco brand.

I would suggest that you should try baking this cookies as it is healthy, nutritious and suitable for weight watchers.

oats from peachpurple

oats from peachpurple

8 cookie


  • 90g butter

  • 25g castor sugar

  • 25g brown sugar

  • 1 egg

  • 1 tsp vanilla essence

  • 100g flour

  • 100g oats ( quick cooking )

  • 20g chocolate chips

Creaming butter, cream cheese and sugar by peachpurple

Creaming butter, cream cheese and sugar by peachpurple

Method of baking:

  1. Heat up oven 180C.

  2. Line baking tray with baking sheet, lightly greased with butter.

  3. In a mixing bowl, cream in butter and sugar until creamy.

  4. Add in egg and vanilla. Beat well.

  5. Add in sieved flour and baking powder.

  6. Stir in oats and chocolate chips.

  7. Mix well to  form a sticky dough, not soft.

  8. Drop teaspoonful of cookie batter onto the greased baking sheet, you need not leave any space apart because the cookies would not spread out.

  9. Bake for 20m at 180C until brownie.

  10. Makes around 50-60 cookies depending on the size of your teaspoon.



Yummy, tasty, delicious, awesome, chewy, crisp and great when you dip into MILO !


Chocolate chips oatmeal cookies do not last more than 2 days


Have you tried adding oats to your cookies?

Do share with me your recipes. I would love to learn from yours.

Copyright all rights reserved and photos by peachpurple


Raisins and Lemon Cookies


Homemade Raisin and Lemon Cookies by peachpurple


I have to admit it, I am a fanatic cookie baker.

I  find it simply love to bake cookies at home and I don’t it a chore at all.

Baking cookies give me the pleasure and joy when my family members absolutely enjoyed munching these cookies with tea or coffee.

This is a little different from other cookies that I had baked.

It is a low cholesterol cookie, Raisin and Lemon Cookies which I had found the recipe in a Low cholesterol segment.

It gives the store bought cookie look which I am sure anyone would fall in love with these cookies at first glance.

You can find more step by step picture at Raisin and Lemon Cookie if you want to have a clearer picture.





ingredients by peachpurple



  • 120g butter
  • 80g granulated sugar, or icing sugar
  • 1 egg, Grade A
  • 1 lemon, finely grated zest and juice
  • 30g currants / raisins, chopped
  • 240g plain flour,, sieved
  • 1 egg, for glazing (optional)
muffin batter with egg by peachpurple

muffin batter with egg by peachpurple


Preheat oven at 180C. Line cookie tray with baking sheet with a little butter.

Cream butter and sugar in a mixing bowl until light and fluffy

Beat in the egg and mix well.



choc raisin muffin (15-10-2009) 002



Add in the lemon zest and juice and chopped currants.

Mix again until all ingredients are well blended.

Pour in sieved flour and stir until it will form a stiff batter.

Transfer to a floured surface

Knead well and then transfer it back to the mixing bowl. Chill in fridge for 30 min.

Roll out the dough on lightly floured surface.




Dip cookie cutters into the flour so that the cookie dough does not stick into it.

Stamp the cookies out, transfer to the lightly greased baking sheet

Bake in oven for 15 minutes or until the cookies turn golden brown.

The cookies may feel soft after freshly bake.

Leave them to cool on the rack for 10 minutes.

You will be amazed that these cookies turn firm and crunchy after that.

Store in air tight container.




What type of cookies do you prefer?

Have you tried homemade cookies?

copyright allrights reserved and photos by peacpurple


Fragrant Mocha Cookies


Freshly baked Fragrant Mocha Cookies by pachpurple

I have been wanting to try baking mocha coffee for a long time.
I have been searching for the right recipe but I found that when I key in “Mocha Cookie” in Google Search, I could only get a handful of websites with different ingredients measurement and no photos.
This is harder than I thought!
Anyway, I suddenly remembered that I had an old recipe scrapbook which was hidden in my cupboard for ages.
I managed to find a Mocha Cookie recipe with photos from an old newspaper cuttings back in the 80’s.
What you need to bake this Mocha Cookies
This Mocha Cookie uses the usual baking ingredients such as butter, brown sugar, eggs, plain flour, bicarbonate soda, chocolate powder and very strong coffee powder.
However, we don’t drink strong coffee because it gives bitter taste and leaves stains on our teeth. Therefore, I substitute it with my favorite 3-in-1 coffee mix powder and chocolate powder.
Originally, Mocha Cookie does not require any walnuts but I modified it with additional sliced walnuts and chocolate chips to give the crunchy and sweet chocolate bites.
almonds by pixabay

almonds by pixabay

Additional Bites
I have the habit to add almonds, walnuts, cashew nuts or ground nuts in my cookies as these delicious nuts are rich in protein, vegetable fats and Vitamin D. Whichever nuts you choose, you will always get fragrant and beautifully texture cookies.
It is best to consume these cookies when they are still warm in the oven. You will enjoy the contrast of crunchy mocha taste interior and chewy crispy nutty exterior.


  • 125g buter
  • 100g brown sugar
  • 1 and 1/2 egg
  • 2 tablespoon 3-in1 mix coffee powder
  • 1 tablespoon cocoa powder
  • 2 tablespoon warm milk or fresh milk 275g plain flour
  • 1/2 tsp baking powder
    1/2 cup walnuts 1/2 cup chocolate chips
Coffee, cocoa mixed together with the batter - by peachpurple

Coffee, cocoa mixed together with the batter – by peachpurple


  1. Toast walnuts in the oven. Make sure both sides are well toasted.  Sliced them into thin pieces.  Leave aside for later use.
  2.  In a small bowl, beat the eggs. Pour in coffee powder and cocoa powder in to warm milk.  Dilute the coffee and cocoa powder into the warm milk. It should turn brown color. Mix the milk mixture into the eggs and beat them well.  Leave aside for later use.
  3. Sift plain flour and baking powder in a bowl.  In another bowl, cream butter and brown sugar until pale and fluffy.  Fold in the batter mixture into the sifted flour.  Mix for a while.  Pour in the coffee mixture.  Stir all the batter until well combined.  You might find the dough a little hard to stir.
  4.  Dust a little flour on a flat surface or chopper board. Roll out dough flat, not too thick.  Remember to dust some flour on to the cookie cutter so that the dough will not stuck to it.  Use cookie cutter to stamp out the cookies.
  5. Transfer the cookies on to the baking sheet or lightly greased baking tray.  Put a slice of toasted walnut on top of each cookie.  Press the walnut lightly into the cookie. Don’t break the cookie apart.  Alternately, put a piece of chocolate chip on top of each cookie.
  6. Bake for 20-25min.  Transfer to wire to cool before keeping them in air-tight container.
    Cook time: 1 and 1/2 hr
    Preparation time: 20 min
    Yield: 60pcs



Copyright all rights reserved by peachpurple

More cookies recipes: Read HERE

Recipe and photos are originally belonged to peachpurple