Archive for October 11th, 2013


I love the sea although  it was quite sometime since I visited one. Gazing at the distant horizon, I am always in awe of the one great Hand who created it. There is always that feeling of peace inside my sometimes troubled heart every time  I see something like this.

And William Blake described it beautifully  when he said:  “To see a world in a grain of sand and a heaven in a wild flower, hold infinity in the palm of your hand and eternity in an hour.”


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I was craving for sweets the other day and since I cannot eat oatmeal solo, I always incorporate it in some other recipes that need a cup or two of rolled oats.  I have to source the net to find something simple to make and I came up with this recipe.  It was moist and yummy though but I told Josef  it is better baked as bars than cookies.  Will try it some other time.


And these are the ingredients which as usual, I tweaked a bit. I don’t really dig sweet cookies so I always lessen  the sugar. These are the original  ingredients though, it’s up to you to adjust everything if you want to try it.

You will need:

1 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 stick butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups rolled oats

1/2 cup semi-sweet chocolate chips ( I omitted this)

Preheat oven to 375 °F or 175 °C. Grease cookie sheets. Stir together flour, cocoa, rolled oats, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, cream together butter, brown and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a hand mixer. Spoon into the greased cookie sheet leaving at least two inches in between cookies. Bake for about 10 minutes. Let cool.

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