Choc-a-bloc cookie

It's a chocolate-fuit-nut cookie

My creative mojo has gone for holiday and refused  to return.  Now I am at a loss as to how to name my cookie that has so many ingredients in it - walnuts, candied pineapples, coconut, dark chocolate, sultanas and oats . Originally meant as bite sized cookies for Chinese New Year, I got carried away making them  so much so that the cookies were supersized  like those at Subway.

It is hard to pin point what I like most about it - the fruits or nuts or chocolates. Luckily for me,  such things require no decision. For a soft hearted cookie with a slightly crispy exterior, try this :

Makes about 20 cookies.

80 g unsalted butter, softened

1/2 cup light-brown sugar

2 large eggs or 3 small eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1/4  teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon pink salt

1 1/2 cups old-fashioned rolled oats

3/4 cup desiccated coconut

3/4 cup chopped candied pineapple

3/4 cup roughly chopped dark chocolate

3/4 cup sultanas 

3/4 cup roughly chopped walnuts

Preheat oven to 180 C . Line baking sheets with parchment paper.

Cream  butter till soft and whisk in  sugar. Beat in eggs until well blended. Stir in vanilla. Mix well.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Add dry ingredients to the butter mixture, in 3 portions, mixing until well combined.

Add the oats, coconut, candied fruits, chocolate, sultanas, walnuts  and mix on low until just combined.  I  changed to the spiral hook to mix the ingredients.

Chill ingredients until ready to use.

Using an ice-cream scoop, drop batter onto  parchment sheets . 

Bake at 180 C for 15  minutes. Let cookies stand in the oven for about 5 minutes, oven doors closed. Retrieve cookies  from the oven and  cool them on a cooling rack.

If you are like my hubby who prefers to hear his cookie crunch, after baking at 180 C for 15 minutes, extend baking by another 10 minutes in 160 C, then leave it to sit inside the oven for 10 minutes. Cool cookies by leaving oven door ajar.

This post has been submitted for   " Sweets for a  Saturday " #2