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It’s a mouthful, I know.  Initial plan was Raisins Oatmeal Cookies.  But as usual, [especially] when I’m going through madness at work, my mind automatically drifts off to conjure food preparation images and taste-combos that I think might work.  Well it worked, it worked well.  Yay! *throws fist in the air*

the smell of baked blueberries & oatmeal.  They scent the kitchen with smells of mornings and breakfasts.  I think blueberries & raisins make a lovely combo for scones too.  But clotted cream is so much work, where on earth do I find unpasteurised, unhomogenised milk?  Do I have to buy a cow home now, too?

Since my mother had so sweetly bought a foldable table for my baking purposes (although I suspect she did that so I could finally keep the mess to just ONE area), I don’t have to take food photos on the granite counter top or on the induction cooker anymore.

So, I thought I might just try a little bit of food styling.  Coincidentally, Char complained over whatsapp (yes, we are still friends after the Tiramisu incident) about how much crap she bought while looking for her glass bowl.  I replied, “If it makes you feel better, I was at ikea buying kitchen PROPS to take photos with!!!!”

Score one for frivolity.  Actually, more than one–my flightiness on tangibles isn’t news.  I’ll admit, though, sometimes it borders on ridiculous.

What’s more ridiculous is the cookie recipe I’d conjured.   On days I don’t feel like being precise to the last 0.1 gram (oooh yes, my weighing scale measures to 0.1 g,  I’d like a round of applause, please), I’d throw in my ingredients based on gutfeel, and whatever I could find in my larder.

So who said cooking is art and baking is science?  To what I think, they’re art & science combined.  Don’t you love it when instructions states, “…until enough but not too much”?  If it’s not some ambiguous form of abstract art, I don’t know what is.

Blueberries & Raisins White Chocolate Oatmeal Cookies

  • 200g unsalted butter, softened
  • 170g brown sugar
  • 20g dark brown molasses sugar
  • 1 egg (small, because my family ate up all the large 65g eggs I bought. FML.  Why do they bloody buy small eggs when they want to eat big eggs and not small eggs?!!)
  • 1 tsp vanilla powder
  • 1 tsp vanilla extract (homemade, I had the vanilla beans infused in lychee liqueur)
  • 1 slightly domed tsp baking soda
  • 180g AP flour
  • ½ tsp salt (semi coarse, self-grinded)
  • Many heap tbsps of my mum’s quaker oats, stole 1 week’s worth of her breakfast, without conscience
  • Dried blueberries, dried raisins*
  • Handful of Valrhona white chocolate, broken into small pieces**, resist the urge to pop some into your mouth.  No forget it, just pop them in anyway.

*An eyeballed quantity that I’m happy with.
**I buried/pushed the white chocolates into the dough, keeping most of them unexposed because white chocolate burns easily.

Preheat oven to 180°C.
With a wooden spoon, combine and butter in a bowl. Stir in vanilla powder & vanilla extract.  Crack in the egg and blend well.  Combine flour, salt, oat, and baking soda. Fold flour mixture into the butter mixture until they are almost well-mixed (Ha!).  Fold in dried blueberries, dried raisins and white chocolate until you don’t see traces of flour.

Taste the cookie dough.  Yummmm….

Drop cookie dough onto baking sheet/pan.  Bake at 180°C for 7mins, lower temperature to 160°C and bake for another 7-8 mins, or until brown enough.

See what I mean?  I can almost hear eyes rolling to the back of the heads.