Coco-Raisin Chocolate Chip Cookies

Hmm.. I don't really know what to call this cookies. I made this just because I have too many raisin in my kitchen's closet. My youngest looooves raisins and sultanas, while my eldest could almost throw up if he forced to eat them.

So I was thinking how can I make something with sultana that everyone can eat it? How should I 'camouflage' it? Aha! I thought. How about chocolate chips? Their colours is about the same as raisin. But then, how could I disguise the raisins' texture? If it's in a bread or cake, my eldest might notice it. Besides, my right hand is still in injury, I think it's because handling mouse too much. It's not a joke (even though that means I was in computer too much which is might be silly), my husband said many people got hands injury when they're using computer mouse too much. So anyway, that means I can not knead bread dough. I've tried once, it made my hand more aching and my bread gone baddddd. Then I thought cookies will be saver to hide raisins.

I made the cookies based on the previous chocolate chip I made before. I substitute half of the chocolate chips with raisins, and substitute almond with coconut. Still without any synthetic food additives.

Here's the responses of my beloved little men while they were eating it:
My eldest son came to me while he was munching the cookies and said: Bunda(Mum), did you put chocolate in it?
Me: yes.
Few minutes later, my youngest chased me to the kitchen, munching cookies and said: Bunda, did you put raisin in it?
Me: yes.
Me: (silently giggled)

The point is, my husband and I always try avoiding lie to the kids. So this is not a lie, I answered every my kids' question honestly. Anything that they don't ask, I don't answer, he he.

By the way, I really don't know what to call this cookies. Sorry if the name gets too long then :)
Anyway, here's the recipe:


Coco-Raisin Chocolate Chip Cookies

Ingredients:
1 cup wholemeal wheat flour
1⁄2 cup brown sugar
1⁄4 tsp salt
1⁄3 cup oil
1 egg
1⁄4 cup chocolate chips
1/4 cup raising, diced
1/4 cup dried coconut shred

Directions:
- Mix with spoon flour, chocolate chips, raisins and coconut.
- In another bowl mix with electric mixer egg, oil, sugar and salt until thick and the consistency resemble to mayonnaise.
- Add the flour mix into the egg mix. Fold with spatula, just until all wet.
- If the dough seems too wet, put the dough in the fridge at about 15 minutes, while we heat up the oven to 170C.
- Line a cookie tin with a baking paper.
- With two teaspoons make a ball of dough and put onto the the tin. You can press the dough a little with your finger to make it wider if you like.
- Bake about 10 minutes.
- Take out from the oven and let it cool. The first time they took out from the oven they might seems a bit soft, but after cooled it will be harden a bit. It will be chewy inside and crunchy on top.

Homemade ChocoCashew Spread

Do you ever buy something in a jar and thought, hmm this thing seems very easy if we make it by ourselves at home, rather then bought it in the supermarket.

Well, that's what I thought about nutella. I tought this could be probably contains hazelnut and chocolate, that's it. I believe home made is better because we are the one who put ingredients in our food. While store-brought food, well, we don't really know what did they put in store-bought foods. They probably using preservatives, and who know how much and what kind of sugar they put in it, right?

Then I found that many home made nutella recipes do not use chocolate, instead they use cocoa powder. Hmm, interesting. Even better, I thought. I also found that some of them using honey, with more less sugar. This getting better and better, I thought!

So, I made this yesterday, not using hazelnut but using roasted cashew. I bought non-salted cashew from bulk food alley. I used the blender to grind and blend the ingredients, it is quite smooth, but not too smooth. If you see the pictures you still can see it a bit gritty. But, for me it's not a big deal. I actually love the result.

The true tester is the family, of course. My husband thought it was a bit too salty. But, I thought it taste okay, if you get used to peanut butter. Then, the next test was to the kids. My eldest straightly recognize that the jar is not the regular chocolate jar. Of course, I re-used the marmalade jar.

After he tasted it, he said he likes it. Alhamdulillaaahhh... I know that everything-chocolate is good to him, ha ha. As my youngest woke up, I didn't worry at all, he can eat almost anything.

Then my conclusion is that I will make again after this one is finish, probably with less salt.
Not to mention that it saves money too ;)

ChocoChasew Spread

ingredients:
1 cup of roasted cashews
5 tbsp milk
6 tbsp honey
2 tbsp canola oil
2 tbsp cocoa powder
3 tbsp hot water
1/4 tsp salt or less

Directions:
- Make paste from cocoa powder and hot water. Set aside.
- Grind cashew, salt, and milk until smooth.
- Add oil and honey, blend well.
- Add cocoa paste and blend well. If it's too hard for your blender to blend all, you might want to continue stirring with spoon.
- Move into a jar, close tight and put in the fridge.
- Enjoy it with anything!