INGREDIENT
170 g unsalted butter, browned
12 g milk powder
90 g brown sugar
35 g granulated sugar (gula pasir)
1 large egg + 1 egg yolk (±75 g without shell) - (1 telur + 1 kuning telur)
190 g all-purpose flour (tepung protein sedang)
8 g cornstarch (maizena)
1/2 tsp baking soda (±2 g)
1/2 tsp baking powder (±2 g)
115 g rolled oats
1 tsp vanilla extract
90 g dried cranberries/raisin - optional
60 g dark chocolate chipsÂ
1/2 tsp ground cinnamon (kayu manis bubuk)
1/2 tsp salt (garam)
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YIELD
15 cookies
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INSTRUCTIONS
Dough: Brown the butter until golden brown and fragrant. Transfer to a bowl and allow it to cool slightly. Add the brown sugar, granulated sugar, and milk powder to the browned butter. Mix until well combined. Add the egg, egg yolk, and vanilla extract, then mix until smooth and well combined. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the butter mixture and gently mix until almost combined. Add the oats and dark chocolate chips, then mix until evenly distributed. Do not overmix.
Chill: Chill the dough for 30–60 minutes to make it easier to shape and prevent the cookies from spreading too much during baking.
Shaping: Divide the dough into portions and shape into balls. Arrange on a baking sheet lined with parchment paper, leaving enough space between each cookie.
Baking: Bake at 175°C for 12–15 minutes, until the edges are lightly golden brown while the centers still look slightly soft. Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack.​​​​​​​
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Adonan:Â Brown butter hingga berwarna golden brown dan harum seperti kacang. Tuang ke wadah dan biarkan sedikit dingin. Campurkan browned butter, brown sugar, gula pasir, dan milk powder hingga tercampur rata. Tambahkan telur, kuning telur, dan vanilla extract, lalu aduk hingga homogen. Dalam wadah terpisah, campurkan tepung terigu, maizena, baking soda, baking powder, cinnamon, dan garam. Masukkan bahan kering ke dalam campuran butter, lalu aduk perlahan hingga hampir tercampur rata. Tambahkan oats dan dark chocolate chips, lalu aduk hingga rata. Jangan overmix.
Dinginkan: Diamkan adonan di dalam chiller sekitar 30–60 menit agar lebih mudah dibentuk dan cookies tidak terlalu melebar saat dipanggang.
Pembentukan:Â Bagi adonan menjadi beberapa bagian dan bentuk bulat. Susun di atas loyang yang telah dialasi baking paper, beri jarak yang cukup.
Pemanggangan: Panggang pada suhu 175°C selama sekitar 12–15 menit, hingga bagian pinggir mulai golden brown tetapi bagian tengah masih terlihat sedikit lembut. Diamkan di loyang selama 5–10 menit sebelum dipindahkan ke cooling rack.
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INSTRUCTIONS
For a chewier texture, avoid overbaking. Do not wait until the centers are completely dry when removing the cookies from the oven. They will continue to set as they cool.
Use dark chocolate chips for a richer chocolate flavor and a more balanced sweetness.
Use dark chocolate chips for a richer chocolate flavor and a more balanced sweetness.
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Untuk tekstur yang lebih chewy, jangan memanggang terlalu lama. Jangan menunggu bagian tengah benar-benar kering saat keluar dari oven. Cookies akan terus mengeras saat dingin.
Gunakan dark chocolate chips agar rasa cokelat lebih rich dan membantu menjaga rasa manis tetap balanced.
Gunakan dark chocolate chips agar rasa cokelat lebih rich dan membantu menjaga rasa manis tetap balanced.
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Watch the short recipe video on my social media
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