燕麥餅乾 Oatmeal Cookies

如果不用叉子把麵團壓扁也沒關係，烤出來會比較小塊、比較厚，像左下角那塊。
If you don't press the dough with fork, that's fine. You'll get small, thick cookies, like the one at the lower-left corner.

突然間很想吃燕麥餅乾，上一次做是...快兩年前啦！還好當時我有把食譜記錄在另一個部落格，那時候除了食譜之外主要是記些來到加州的新生活、以及後來的懷孕日記；還好我有記起來呀，需要的時候就找得到自己的食譜，還有那些珍貴的心得與筆記。

這次也做了些調整，主要是減少糖的用量。嗯～好好吃！做法簡單、過程快速，一家人都愛吃。

你能了解那種發現盒子裡的餅乾會自己自動消失的喜悅嗎？

Suddenly I have this craving for oatmeal cookies. Last time I made them is... almost 2 years ago. I posted the recipe on another blog where I kept life in California and my pregnancy journal -- I'm glad I did so, therefore I can find my own recipes and those precious notes and comments.

Made some adaptions this time, mostly reduced the sugar amount. Nom nom nom. I love it, easy to make, quick to bake. Everybody enjoys it.

Can you relate the delight in finding the cookies in the box are disappearing automatically?

一回神才發現已經吃了 6片... | When I noticed I already gobbled up 6 pieces...

燕麥餅乾（約 36片）

材料：

• 無鹽奶油 1條（1/2杯）室溫軟化
• 黑糖 密實的 1/3杯
• 白糖 1/2 杯
• 雞蛋 1個
• 香草精 1/2 小匙
• 中筋麵粉 3/4杯
• 鹽 1/2小匙
• 小蘇打 1/2小匙
• 核桃 2/3杯，切碎塊
• 燕麥片 3/4杯 以及 燕麥片 3/8杯＋烘焙用巧克力片 1/2杯

做法：

1. 烤箱預熱 350F/175C。烤盤鋪上烘焙紙。
2. 軟化的奶油和糖一起攪打成泛白霜狀。
3. 加入雞蛋、香草精，打勻。
4. 拌入麵粉、鹽、小蘇打。
5. 加入核桃混合。
6. 將麵團分成 2份，其中一份加入燕麥 3/4杯，另一份加入燕麥 3/8杯和巧克力片。
7. 將麵團一大匙、一大匙的舀到烤盤上，用叉子壓扁，送入烤箱烘烤 10-12分鐘或是烤到金黃上色。
8. 出爐的餅乾放到架子上放涼（涼了才會變硬），繼續烤剩下的麵團。
9. 用保鮮盒或夾鏈袋保存可以放一星期。

Oatmeal Cookies (makes about 36 cookies)

Ingredients:

• butter 1 stick (1/2 cup,) softened
• brown sugar 1/3 cup, packed
• sugar 1/3 cup
• egg 1
• vanilla extract 1/2 teaspoon
• all-purpose flour 3/4 cup
• salt 1/2 teaspoon
• baking soda 1/2 teaspoon
• walnuts 2/3 cup, chopped
• old-fashioned oats 3/4 cup & oats 3/8 cup + chocolate chips 1/2 cup

Directions:

1. Preheat the oven to 350F/175C. Line a baking sheet with parchment paper.
2. Cream butter and sugars together.
3. Add the egg, vanilla extract. Beat to combine.
4. Mix in flour, salt, soda.
5. Add walnuts and mix.
6. Divide the dough into 2. Add oat 3/4 cup to one of the dough, and oats 3/8 cup + chocolate chips to another.
7. Scoop tablespoonfuls onto the baking sheet. Press each cookie dough with a fork. Bake for 10-12 minutes or until golden.
8. Let the cookies cool on a rack. Keep baking with the remaining dough.
9. Store in air-tight containers or zip bags for up to 1 week.

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