Chocolate Chip Cookies (With or Without Cereals) 巧克力饼/巧克力燕麦饼

Chocolate Chip Cookies (without Cereals) 巧克力饼

Chocolate Chip Cereals Cookies 巧克力燕麦饼

Chocolate Chip Cookies 巧克力饼 are definitely my personal all-time favourites. Up till now, I still cannot resist the Famous Amos cookies. Don't ask me why I never liked the sealed-in-the-box types. I always prefer freshly baked ones... but they are grossly pricey! To satisfy the cravings, my next best alternative is to have some copycat home-made versions. 

At home, they'll be finished in no time no matter how many batches I bake. My husband is another big time fan. The other advantage of home-baked cookies is that I can add or reduce any ingredients to my own likings. It is rather amusing to see my husband ranting like a kid for "more chocolate chips...more raisins...more nuts...."  

Today's the 3rd batch in a week as my CNY visitors have savoured them all. I realised this morning that my cookie tin has turned empty! This time, I am making 2 versions : 

A. Chocolate Chip Cookies (without Cereals) 巧克力饼 
B. Chocolate Chip Cookies (with Cereals) 巧克力燕麦饼

A. Chocolate Chip Cookies (without Cereals) 巧克力饼 :

Ingredients (yields about 65 to 70 cookies) :

• 250 gm butter (room temperature, sliced or diced)
• 2 tsp shortening
• 100 gm castor sugar
• 220 gm brown sugar (i prefer less sweet, you can add more sugar if you prefer)
• 1 egg
• 1 tsp vanilla essence
• 450 gm multi-purpose or top flour (both ok)(sifted beforehand)
• 1 tsp salt
• 1.5 tsp baking powder
• 1 cup raisins or/and dried cranberries (you may add/reduce in accordance to your preference)
• 1.5 cup chocolate chips (you may add/reduce in accordance to your preference)

Method : 

1. Pre-heat oven to 170 degrees celsius or 338 degrees fahrenheit.
2. Mix butter, shortening, castor & brown sugar at high speed till light and fluffy.
3. Add egg and vanilla essence. Mix at low speed till well combined.  
4. Let the mixer continue to run at low speed, spoon in sifted flour till well combined.
5. Add chocolate chips and raisins/cranberries to dough. Mix at low speed till chocolate chips and raisins/cranberries evenly spread.
6. Remove bowl from mixer, lightly stir dough in bowl with a spoon to ensure ingredients are well combined. At this juncture, the cookie dough would be soft and sticky.
7. Use spoon or hands to roll cookie dough into small round balls (do not have to be perfect round balls) of about a 20 cent coin diameter.  
8. Place round cookie dough balls onto a lined baking tray. Do not place them too closely. The dough would spread and it requires space to spread during the baking process. I did about 15 balls on each rectangular tray.
9. Bake in pre-heated oven for 15 to 20 minutes. 
10. Once out of oven, allow the cookies to cool for 5 to 10 minutes  before transferring to cooling rack. 

Tip : If you prefer more crispy cookies, bake at lower temperature for longer duration. If you prefer more chewy cookies, bake at higher temperature for shorter duration. 


(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

Pre-heat oven to 170 degrees celsius or 338 degrees fahrenheit. Mix butter, shortening, castor & brown sugar at high speed till light and fluffy.

Add egg and vanilla essence. Mix at low speed till well combined.

Let the mixer continue to run at low speed, spoon in sifted flour till well combined.

Add chocolate chips and raisins/cranberries to dough. Mix at low speed till chocolate chips and raisins/cranberries evenly spread.

Use spoon or hands to roll cookie dough into small round balls (do not have to be perfect round balls) of about a 20 cent coin diameter.

Place round cookie dough balls onto a lined baking tray. Do not place them too closely. The dough would spread and it requires space to spread during the baking process. I did about 15 balls on each rectangular tray.

Bake in pre-heated oven for 15 to 20 minutes. Once out of oven, allow the cookies to cool for 5 to 10 minutes before transferring to cooling rack.

Chocolate Chip Cookies (without Cereals) 巧克力饼

B. Chocolate Chip Cereals Cookies 巧克力燕麦饼 :

Ingredients (yields about 70-80 cookies) :

• 250 gm butter (room temperature, sliced or diced)
• 2 tsp shortening
• 100 gm castor sugar
• 220 gm brown sugar (i prefer less sweet, you can add more sugar if you prefer)
• 1 egg
• 1 tsp vanilla essence
• 450 gm multi-purpose or top flour (both ok)(sifted beforehand)
• 1 tsp salt
• 1.5 tsp baking powder
• 1 cup Nestum cereals
• 1 cup raisins or/and dried cranberries (you may add/reduce in accordance to your preference)
• 1.5 cup chocolate chips (you may add/reduce in accordance to your preference)

Method : 

1. Pre-heat oven to 170 degrees celsius or 338 degrees fahrenheit.
2. Mix butter, shortening, castor & brown sugar at high speed till light and fluffy.
3. Add egg and vanilla essence. Mix at low speed till well combined.  
4. Let the mixer continue to run at low speed, spoon in sifted flour till well combined.
5. Fold in cereals into cookie dough as the mixer runs.
6. Add chocolate chips and raisins/cranberries to dough. Mix at low speed till chocolate chips and raisins/cranberries evenly spread.
7. Remove bowl from mixer, lightly stir dough in bowl with a spoon to ensure ingredients are well combined. At this juncture, the cookie dough would be soft but not as sticky as the "without cereals" version.
8. Use spoon or hands to roll cookie dough into small round balls (do not have to be perfect round balls) of about a 20 cent coin diameter. You can have it bigger in size, but that would yield lesser cookies. 
9. Place round cookie dough balls onto a lined baking tray and flatten it slightly. This is because this dough (with cereals) would not spread as much as the ones without cereals. You need to flatten it close to your desired cookie size first. Still, do not place them too closely together. The cookie dough will still spread a little during bake time. 12 to 15 balls on each rectangular tray is good.
10. Bake in pre-heated oven for 15 to 20 minutes. 
11. Once out of oven, allow the cookies to cool for 5 to 10 minutes  before transferring to cooling rack. 

Tip : If you prefer more crispy cookies, bake at lower temperature for longer duration. If you prefer more chewy cookies, bake at higher temperature for shorter duration. 


(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

Follow exactly Step 1 to 7 as above Chocolate Chip Cookies (without Cereals). The only difference is to fold in cereals before chocolate chips and raisins/cranberries and that the cookie dough would not be as sticky as the ones without cereals.

Use spoon or hands to roll cookie dough into small round balls (do not have to be perfect round balls) of about a 20 cent coin diameter. You can have it bigger in size, but that would yield lesser cookies. Place round cookie dough balls onto a lined baking tray and flatten it slightly. This is because this dough (with cereals) would not spread as much as the ones without cereals. You need to flatten it close to your desired cookie size first. Still, do not place them too closely together. The cookie dough will still spread a little during bake time. 12 to 15 balls on each rectangular tray is good. Bake in pre-heated oven for 15 to 20 minutes. Once out of oven, allow the cookies to cool for 5 to 10 minutes  before transferring to cooling rack. 

Chocolate Chip Cookies (with Cereals) 巧克力燕麦饼 - Humble looking but taste yummy.

Chocolate Chip Cookies (with Cereals) 巧克力燕麦饼 - Humble looking but taste yummy.

Make your choice.  Chocolate Chip Cookies (without Cereals) 巧克力饼 or Chocolate Chip Cookies (with Cereals) 巧克力燕麦饼? If you ask me which is better. I can only say "to each his own".

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