Happy National Day

Happy National 47th Birthday to Singapore. I have been to the national parade for 2 times only but is not on the actual day, hey at least I went before. Anyway hopefully today I will be able to watch the firework live at the area near the parade. The most memorable part for me is the firework, definately worth to watch it LIVE.

Now is the berry season, there are lots in the supermarket. I bought some and kept in the freezer, just in case I have inspiration to make something sweet with this berry. I saw one recipe from Sweethappylife and I was attracted by the ingredient it used. Perfectly what I was looking for an healthy snacks, blueberry oatmeal cookies. 





The texture of the cookies is soft not the crunchy type. I bought one tin of the cookies to office and share with my colleague, they will asking how come the cookies is soft, after one another when I was offering individual. I guess it might be because of the oats and wholemeal flour. The taste is just good and not so sweet, soft and chewy.



Wish everyone have a enjoyable holidays. =D

*Recipe source:

http://www.sweethappylife.com/2012/easy-family-recipes/desserts/blueberry-oatmeal-cookies/

Ingredient:

• 1 cup old-fashioned rolled oats
• 1/2 cup whole-wheat flour
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg
• 1 tablespoon milk
• 2 teaspoons pure vanilla extract
• 1/2 cup packed light brown sugar
• 1 cup fresh blueberries

Method:

1. Preheat your oven to 170°C and line a cookie sheet with parchment paper.
2. In a small bowl combine the oats, flours, salt, cinnamon and baking soda.
3. In a medium bowl combine the butter, egg, milk, vanilla extract and light brown sugar.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries. Spoon heaping tablespoonfuls of dough onto the lined cookie sheet, spacing the cookies about 2 1/2 inches apart.
5. Bake for 10-14 minutes until the edges are set and the cookies are beginning to brown but are still soft, puffy and underdone. Bake cookies one sheet at a time.
6. Let cookies cool on the baking sheet for 10 minutes. Serve warm or store in an airtight container for up to 2 days once the cookies have cooled completely.