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Oats Cookies 2 (recipe n pic)
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Gina
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Joined: 20 Jul 2004
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PostPosted: Sat Dec 01, 2007 7:45 am    Post subject: Reply with quote

euniceface

I use a cookie scoop..Thus its all very even.
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Gina

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fatmum
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Joined: 19 Dec 2007
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Location: Singapore

PostPosted: Tue Jan 22, 2008 12:05 pm    Post subject: oatmeal cookies Reply with quote

First of all thanks Gina for this simple and yet yummy recipe.

I have added raisins to it and reduce the sugar level. My MIL a diabetic say is nice.

Finally can show my fruit here.

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Gina
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Joined: 20 Jul 2004
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PostPosted: Tue Jan 22, 2008 3:13 pm    Post subject: Reply with quote

hi fatmum

nice cookies..for diabetic, you may want to try to get Fruitose(a kind of fruit sugar) to use in subs for regular sugar. Fruitose can be found in health stores in singapore. coz my mother in law is also a diabetic. The dietician told her to use fruitose for her kopi, tea Smile
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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fatmum
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PostPosted: Tue Jan 22, 2008 11:51 pm    Post subject: Reply with quote

Thanks Gina. Can i check is the sweetness the same? Should i replaced more or lesser.

Btw enjoy ur trip!
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jamie
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Joined: 18 Apr 2008
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Location: Singapore

PostPosted: Sat Jun 28, 2008 9:46 pm    Post subject: Need answer Reply with quote

Hi everyone,

From what i have i still dun get it quite well.

Can i use instant oats or where else can i get rolled oats as my Ntuc here dun sell.

And where can i get the cookie spoon from?

And lastly, any subsitute for sunflower oil as my house only got vegetable cooking oil and knife Brand oil and soya bean oil ?

see stars see stars see stars
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coolcookie
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Joined: 15 Apr 2008
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Location: Singapore

PostPosted: Tue Aug 26, 2008 12:43 am    Post subject: Reply with quote

Hi Jamie,

I just tried baking with instant oak (Quaker Instant Oat) + Canola oil but it didn't turn out to be very nice like the rest.

I'm not able to pin-point if it's the problem with oat or oil but mine taste abit "astringent"... or hokkien called it "siap-siap". You know what I mean?

I suggest you try baking with rolled oat. I've bought it in NTUC Juong Point recently. It is a 1kg pack.

If the veg oil is neutral-smelling, then it should be ok for baking. If in doubt, use the melted butter.

I do not have the cookie spoon. I pressed the dough into a 10ml measuring spoon, then pressed them between the palm to flatten it slightly. The shape is not as nice as Gina's or the rest but at least you do not need to buy and buy if you are baking occasionally.

I will post the pix in my blog a few days later, do check back.


Last edited by coolcookie on Thu Jan 21, 2010 12:31 am; edited 2 times in total
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Tue Aug 26, 2008 9:15 am    Post subject: Reply with quote

hi everyone

this recipe was created for Lam Soon Oil..the manufacturers for Sunflower Oil, Knife brand cooking oil, Naturel olive oil series..thus I use Sunflower oil.

if you want to subs Sunflower oil, go for Soya bean oil or Rice Bran oil.

I sell Cookie scoop too. And I have 2 at home to use. One big, one small. I don't use it just for cookie dough, but use it for scooping batter to drop into muffin cases for baking. Sometimes I use it to scoop mini ice cream balls and drop it onto melted chocolates to let it firm up.. yummy

of course you can always use your palms to roll the dough into a ball, then flatten it. it will be messy, oily. And you still have to wash something..your hands..if not you use cookie scoop, also have to wash!

Smile love
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Gina

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coolcookie
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PostPosted: Tue Aug 26, 2008 4:58 pm    Post subject: Reply with quote

Hey Gina, Melted Butter should work as fine, isn't it?

Hee, just want to be sure before I try it out tonight. These days butters are so ex! Tsk tsk.
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Gina
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PostPosted: Tue Aug 26, 2008 5:02 pm    Post subject: Reply with quote

yeah, can too.

yes, butter very expensive these days. and I am such a sucker for only SCS brand.
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Gina

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coolcookie
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PostPosted: Thu Aug 28, 2008 3:37 am    Post subject: Reply with quote

Proudly presents mine... Made this with butter... Just out of the oven!



I also left out the egg.
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Fri Oct 31, 2008 6:49 pm    Post subject: Reply with quote

Gina,
I baked them today and it really taste good. I've reduced sugar to 60g instead and it's just nice for us. However, the dough seems abit dry but not crumbly. It doesn't spread at all during baking. The dough remains in 1 lump even after baking. The flour I used prob absorbs more oil.
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wink
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Joined: 20 Jul 2004
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Location: Simei, Singapore

PostPosted: Tue Nov 04, 2008 1:46 pm    Post subject: Reply with quote

The cookies here looks very tempting.
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fatmum
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Joined: 19 Dec 2007
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PostPosted: Mon Dec 22, 2008 8:32 pm    Post subject: Reply with quote

Gina,

I have bought the fructose. But how much shld i replace compared to the castor sugar. Thanks
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fatmum
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PostPosted: Sun Dec 28, 2008 11:32 pm    Post subject: Reply with quote

Or anyone knows the amt? Thanks in advance! Very Happy
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coolcookie
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PostPosted: Mon Dec 29, 2008 12:00 am    Post subject: Reply with quote

Hi Fatmum,

I never used Fructose before... I used maltidol (also for diabetics): the amount is equivalent to the normal sugar. Ie. if recipe says 100g white sugar, then I use 100g maltidol (though I often cut it to say 80g).

You may want to check if the fructose label says anything? Otherwise you just make a cup of coffee/tea to test it out.

Cheers.
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Bella
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Joined: 23 Dec 2008
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PostPosted: Tue Dec 30, 2008 3:17 pm    Post subject: Reply with quote

hi, if using melted butter in place of oil, is the amount also the same? i am very new to baking, sorry if my question sounds silly... see stars
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coolcookie
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PostPosted: Wed Dec 31, 2008 11:54 am    Post subject: Reply with quote

Hi Bella,

I also started being a new baker like you... I get alot of good advice from the forummers here!

Same qty for butter and oil.
If you want aroma, use butter.
If you want convenience, use a veg oil.
If you want convenience and health, use a good veg oil like grapeseed oil.

Smile
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Bella
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Joined: 23 Dec 2008
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PostPosted: Wed Dec 31, 2008 11:17 pm    Post subject: Reply with quote

Thanks coolcookie. When I flatten the dough after spooning onto the tray, how much do I need to flatten? Will it spread a lot? I scare if I flatten too much, my cookie will end up very thin...

Ya, I agree that I have learn alot from this forum, and there are so many recipes I can't wait to try out! Smile

Happy New Year everyone! Happy Baking too! cheers
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Reena
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Location: singapore

PostPosted: Thu Jan 01, 2009 12:55 am    Post subject: Reply with quote

Bella,
I didn't flatten mine. I just leave it as it is. They will spread out during baking.
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fatmum
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PostPosted: Thu Jan 01, 2009 1:49 pm    Post subject: Reply with quote

Coolcookie, thanks for the info. Very Happy
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chaiyeen
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Joined: 26 Dec 2008
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PostPosted: Tue Jan 19, 2010 11:36 am    Post subject: Reply with quote

Made the cookies few days ago and added some chocolate chips.
Simple and delicious Smile

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Chin
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Joined: 27 Mar 2006
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PostPosted: Sat Jan 30, 2010 12:28 pm    Post subject: Reply with quote

Hi Gina,

Could you please advise 1Cup is 250g or 100g of rolled oats.
sorri, not sure which measurement to take.

Many thanks
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duckie
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Joined: 26 Apr 2007
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PostPosted: Wed Feb 10, 2010 8:31 am    Post subject: Reply with quote

i have just got this quick oats that needs to cook type... is it usable? Or still must get rolled oats?
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coolcookie
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PostPosted: Wed Feb 10, 2010 11:45 am    Post subject: Reply with quote

Hi Duckie,
See my post above... I tried with instant oak (Quaker Instant Oat) but i find the taste a bit too sharp for me.

Having said, taste is very individual. since you already bought the oats, you might as well try out a small portion to see if it suits your palate. Smile
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Gina
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Joined: 20 Jul 2004
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PostPosted: Wed Feb 10, 2010 12:29 pm    Post subject: Reply with quote

Chin wrote:
Hi Gina,

Could you please advise 1Cup is 250g or 100g of rolled oats.
sorri, not sure which measurement to take.

Many thanks


Chin

1 cup may not be 250g of oats.
Although the same cup is use, different ingredients have different weight.
For example, 1 cup of flour may weigh 120g while the same cup to measure sugar is 250g.

Oats are much lighter in weight but heavier than flour. So its good to estimate that it should be around 120g to 130g. not 250g.
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Gina

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