Group 6 Audrey Yu, Dexie Marcojos,Dubhe Orlanes, Minette Bernasor,Joo Hur II-Sanvitores

Instant Chocolate Oatmeal Cookies

Original recipe makes 3 - 4 dozen Ingredients: 3 cups and 2 tablespoons quick cooking oats 1 teaspoon vanilla extract 1 pinches salt 2 cups and 1 tablespoon white sugar 1/2 cup evaporated milk 1/2 cup and 1 teaspoon butter 2 tablespoons and 1/4 teaspoon unsweetened cocoa powder Directions 1. In large bowl combine oats, vanilla and salt. In a medium saucepan, combine sugar, evaporated milk, butter and cocoa. Bring to a boil. Remove from heat, stir in oats mixture. 2. Drop mixture by teaspoonfuls onto waxed paper. Let cool.

Group 6 Audrey Yu, Dexie Marcojos,Dubhe Orlanes, Minette Bernasor,Joo Hur II-Sanvitores Sharons Cookie Ingredients: 6 tbsp. oil 3 medium egg 3 packs Sharons Crinkle Cookie Mix Procedure For oven toaster: 1. Line oven tray with aluminum foil, glossy part side down. 2. Blend oil, egg and crinkle mix in a bowl. Mix until smooth, about 30 strokes. Scrape sides and bottom of the bowl. If mixture is too soft to handle, chill for 10-15 minutes. 3. Divide cookie dough into 16 portions. 4. Form each proportioned dough into a ball. Place balls on the prepared cookie sheet, inch apart. 5. Bake first batch of cookies in oven toaster for 3 minutes. 6. Turn the tray sideways and bake for another 3 minutes or until the top is cracked and the edges are set. Dont over bake, center should be soft. 7. Immediately remove cookies from the tray to cool. 8. Bake the remaining cookie balls as above. For Stove Top &Steamer: 1. Boil water in steamer. 2. Blend oil, egg and crinkle mix in a bowl. Mix until smooth, about 30 strokes. Scrape sides and bottom of the bowl. If mixture is too soft to handle, chill for 10-15 minutes. 3. Divide cookie dough into 16 portions. 4. Form each portioned dough into a ball. Place half of the cookies on the steamer tray each lined with paper cups, about inch apart. 5. Line top of steamer with cheesecloth. 6. Cover steamer. 7. Steam cookie for 5 minutes until done. 8. Steam the remaining batch of cookies and let them cool.

Group 6 Audrey Yu, Dexie Marcojos,Dubhe Orlanes, Minette Bernasor,Joo Hur II-Sanvitores Sharons Crinkle Cookie Ingredients: 6 tbsp. oil 3 medium egg 3 packs Sharons Crinkle Cookie Mix Procedure For oven toaster: 1. Line oven tray with aluminum foil, glossy part side down. 2. Blend oil, egg and crinkle mix in a bowl. Mix until smooth, about 30 strokes. Scrape sides and bottom of the bowl. If mixture is too soft to handle, chill for 10-15 minutes. 3. Divide cookie dough into 16 portions. 4. Form each proportioned dough into a ball. Roll in confectioners sugar. Place balls on the prepared cookie sheet, inch apart. 5. Bake first batch of cookies in oven toaster for 3 minutes. 6. Turn the tray sideways and bake for another 3 minutes or until the top is cracked and the edges are set. Dont over bake, center should be soft. 7. Immediately remove cookies from the tray to cool. 8. Bake the remaining cookie balls as above. For Stove Top &Steamer: 1. Boil water in steamer. 2. Blend oil, egg and crinkle mix in a bowl. Mix until smooth, about 30 strokes. Scrape sides and bottom of the bowl. If mixture is too soft to handle, chill for 10-15 minutes. 3. Divide cookie dough into 16 portions. 4. Form each portioned dough into a ball. Place half of the cookies on the steamer tray each lined with paper cups, about inch apart. 5. Line top of steamer with cheesecloth. 6. Cover steamer. 7. Steam cookie for 5 minutes until done. 8. Steam the remaining batch of cookies . 9. Cool then roll in confectioners sugar. 600g confectioners sugar