Oreo Chocolate Cheesecake Cookies – Delishar

 I have a box of Oreo cookies laying in my pantry begging me to used them, so I’ve been quite obsessed about baking with Oreo lately. Initially, I wanted to make Oreo cuppies, but I only had 2 eggs, which was not enough for me to make the Swiss Meringue Buttercream to frost the cuppies. And yes, I was too lazy to walk to the supermarket to get more eggs.

So there was a change of plans! I needed to bake something badly to destress as work has been pretty hectic. And these cookies were easy to make and they taste great! My co-worker gets to share some of my stressors because I bring my bake goods to share with them at work. They often kid that they should stress me more so that they get to enjoy more goodies.

 I love the pairing of Oreo and cream cheese. They are a pair made in heaven, and with mini chocolate chips in the tangy, sweet, buttery, and chewy cookies to boot? What’s not to love?


Ingredients (makes about 30-35 cookies) adapted from tablefortwo

  • 1 cup plain flour
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese
  • 2/3 cup castor sugar
  • 1 tsp vanilla bean paste/vanilla extract
  • pinch of salt
  • 1/2 cup mini chocolate chips
  • 10 oreo cookies, cream removed & crushed


  1. Preheat oven to 190C.
  2. Line baking sheet with parchment paper.
  3. In your mixer beat butter and cream cheese until combined.
  4. Add sugar, salt, and vanilla extract and beat until combined.
  5. Then gently mix in flour and fold in chocolate chips.
  6. Roll about 1-1/2 tbsp of dough into a ball.
  7. Then coat it with oreo crumbs, and place it on cookie sheet. Continue until all the dough is rolled and coated.
  8. Bake for 12-15 minutes until edges starts to brown.
  9. Let cook on tray for 5 minutes, then transfer to cool completely on cooling rack.
  10. Store in airtight container for up to 5 days.
  11. Serve with a glass of milk!



Bon appetit!!

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Chocolate Chips Milo Cookies – Delishar

It’s been a while since I last made something with Milo. No, my love for Milo is not a story of the past. I am still very much in love with that green tin filled with chocolatey-malty goodness. For those of you who do not know, I am a self-proclaimed Milo Addict, and a darn proud one too.

When I found out that Zoe from Bake for Happy Kids and Doreen from my little favourite DIY are hosting Little Thumbs Up, and the theme for the month is Milo. It got me all motivated to bake with Milo again! Plus, it’ll be a good way to celebrate Delishar’s 2nd birthday. It’s been 2 years, since I started this cooking blog to document my culinary adventure in my tiny Singapore kitchen. Time flies don’t it? But I’m very grateful for your readership, and I’ve always enjoyed all my interactions with you! Thank you! 

In 2 years, I have documented 17 Milo recipes, including this one. Here is an older post with a compilation of 16 Milo recipes that I have made, and documented since I started blogging on this cooking blog. You can see how my photography and food styling techniques have changed! Of all the recipes that I have made so far, I have to say that my top 3 will be Milo Cookies, Milo Tiramisu, and S’mores Milo Brownies.

2 Chocolate Chips Milo Cookies

The original recipe calls for 250g of butter, and it yields a much flatter cookie. I like my cookies slightly puffier, so I reduced the amount of butter. I mentioned the top 3 Milo recipe, and this is my number 4. I love my cookies soft and chewy. This absolutely has the right texture, and taste amazing! Malt, butter, and melted chocolate chips. How can it not? This is the first thing my kids ask for when they wake up in the morning. Of course, no cookies for breakfast. But they know they have to work very hard to ‘earn’ their cookie which will be dessert for them after dinner. I have to admit that I did use the cookies to my advantage. The girls were very well behaved when see these chocolate chips Milo cookies sitting patiently in the cookie jar. 

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset. 

6 Chocolate Chips Milo Cookies


Chocolate Chips Milo Cookies Process

Chocolate Chips Milo Cookies


  • 200 g unsalted butter softened
  • 1/2 cup 110g brown sugar
  • 1/4 cup 50g castor sugar
  • 2 eggs 60g each
  • 2 tsp vanilla extract
  • 2 cups 256g plain flour
  • 1/2 tsp salt
  • 1-1/4 tsp baking soda
  • 1/2 cup + 2 tbsp 80g Milo powder
  • 1 cup 180g semi sweet mini chocolate chips
  • Preheat oven to 190C

  • Cream butter and sugar until fluffy

  • Add eggs one at a time and beat slightly, then add vanilla, and beat until combined

  • Add Milo powder and beat to combine

  • Sift in flour, baking soda, and salt

  • Beat until just combined

  • Fold in chocolate chips

  • Bake for 10-12 minutes, longer if you want it to be crispy

4 Chocolate Chips Milo Cookies

I am submitting this post to Little Thumbs Up September 2015 – Milo. 

Organised by Bake for Happy Kids and my little favourite DIY.


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Cookies & Cream Cupcakes – Delishar

Give me cookies and cream anything, and I’ll be grinning from ear to ear. My love for Oreos and cream cheese combi is almost as deep as my love for Milo. I said almost, not quite there yet but it’s darn close! Every year, the husband will ask what kind of cake I’d like for my birthday. Well, if I’m not baking it myself that is. I’ll always ask for Cookies and Cream ice cream cake. Oh my yum! Just the thought of it is making me smile like some crazy woman.

Cookies and cream cuppies insta 1

Can you just image sinking your teeth into this wondrous cupcake from heaven? The chocolate cake was moist and loaded with chopped up oreo pieces. Then topped with luscious cream cheese frosting laden with finely milled oreo biscuits. All diet will be out of the window! But let me tell you this, it’s so freaking worth it! Make this, I assure you that you will not regret it, never ever. 


Enough about my obsession with Cookies and Cream Cuppies.  Let me share with you something really exciting. In celebration of the Chinese New Year 2016 and to welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow! (Terms and Conditions Apply.) This giveaway is open to entrants worldwide!! To enter, please complete the Rafflecopter at the end of this post!


Oreo Chocolate Cupcakes


  • Chocolate Cupcakes
  • 1 cup 128g all-purpose flour
  • 3/4 cup 150g granulated sugar
  • 1/2 cup cocoa
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 teaspoon espresso powder
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup boiling water
  • 10 pieces oreos chopped into smaller pieces
  • Preheat oven to 165C.

  • Line muffin tray with cupcake liners

  • In a large mixing bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.

  • Mix to combine.

  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until just combined.

  • Mix espresso powder with boiling water.

  • Reduce speed and carefully add boiling water mixture to the cake batter.

  • Beat on high speed for about 1 minute to add air to the batter.

  • Fold in chopped oreos into batter.

  • Fill liners to 3/4 full.

  • Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

  • Remove from the oven and allow the cupcakes to cool completely before frosting.


Oreos Cream Cheese Frosting


  • 1 ⁄2 cup 113g butter, room temperature
  • 8 ounces 225g cream cheese, room temperature
  • 3 – 4 cups 384g – 512g powdered sugar, sifted
  • 9 Oreo cookies white parts removed and biscuits finely milled
  • 1 teaspoon vanilla extract
  • Beat cream cheese until smooth.

  • Add softened butter and and beat until fluffy, about 3 minutes.

  • Slowly add powdered sugar, 1 cup at a time until desired consistency.

  • Mix in vanilla.

  • Add Oreos into the frosting, and beat on low until just combined.

Cookies and cream cuppies
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*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG). An email will be sent to the winner to notify him/her of the win. Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected. This contest is opened to overseas participants. 

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Double Chips Oatmeal Cookies – Delishar

I’m so excited to be sharing with you this recipe. My youngest daughter came running to me after she took a bite of the cookies. She gave me a huge smile, bear hug, and told me,”Thank you, mummy! These are the yummiest cookies ever!” followed by a kiss. It is moments like these that made cooking and baking for them so much more rewarding. And talking about rewarding times, these cookies were actually made by them. Every now an then I’ll get the girls involved in baking their own treats. I actually kind of enjoy cleaning up all the mess they made, because I know at the end of the day, the girls are happy.

As I was taking these pictures, the girls were actually crowding around discussing who get which cookie. ‘Chope-ing’ their cookies. And once I announced that I’m done with the pictures, they started claiming their own. Keeping them in their personal cookie containers. 

Double Chips Oatmeal Cookies 2

After a few baking sessions with the girls, I’m getting a little smarter at it. This time round, I organised the steps by laying it out in sequence and labelling it with numbers on a post it. They each got a turn to do tasks given the odd and even numbers.

This session teaches them not only baking skills, but also measuring, taking turns, counting, and self-control from not snacking on chocolate chips and butterscotch chips. The girls learned that by snacking on it now their treats will have less chips in it to enjoy later own. See how I sneakily weaved in delayed gratification and decision making here. I realised that there were less fussing, and the girls made very little mess because they knew what to expect and each item has it’s own place so they didn’t meddle with it while waiting.

The cookies turned out perfect, and absolutely delicious! It has a crispy edge with a soft chewy center. The butterscotch lends a caramel flavour while the bitterness from the dark chocolate helps to cut the sweetness. This is a cookie recipe to keep, and to make over and over again!


Double Chips Oatmeal Cookies


  • 1 cup 128g all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 113g unsalted butter, at room temperature
  • 1/4 cup 55g castor sugar
  • 1/2 cup 100g packed brown sugar
  • 1 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 1/3 cups 120g rolled oats or instant oats
  • 1/2 cup 85g bittersweet chocolate chips
  • 1/2 cup 85g butterscotch chips
  • Preheat the oven to 175C/350F.

  • Line 2 baking sheets with parchment paper.

  • In a mixing bowl, add flour, baking soda, baking powder, and salt.

  • Sieve if dry ingredients are clumpy.

  • Then stir in oats and chocolate chips.

  • In your mixer, beat butter and 2 sugars until light and fluffy.

  • Add egg and mix until combined.

  • Then add vanilla extract, and mix.

  • Add dry ingredients in 3-4 additions.

  • Use a spatula to make sure it’s well combined.

  • Shape cookies into size of ping pong balls.

  • Placed on lined cookie sheet about 2 inches apart.

  • Press cookies down to about ½ inch thickness.

  • Bake for 10 minutes or until edges of the cookies are golden brown, and still soft in the middle.

  • Allow cookies to cool for 5 minutes before transferring to cool completely on wire rack.

Don’t forget to scrap down your bowl while mixing!
Adapted from Tasteofhome

Double Chips Oatmeal Cookies 3

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Carob Gingerbread Cookies – Delishar

Christmas is coming!!!!! I am extremely excited about Christmas because it is my favourite time of the year. Everybody is in a jolly and generous mood. The kids are all behaving extra nice because Santa and his elves are watching who goes on the good list and who on the bad. But most of all, it’s a time where family and friends get together and catch up over good food. 

Talking about good food, how do you define good food? Food that taste good? Food that is good for you? Or both? For me, it has to be a good balance between the both. And this recipe that I’m sharing with you today is the perfect example of one that taste delicious, is much better for your body, and absolutely gorgeous to look at too! They make awesome gifts, or even X’mas tree ornaments! 



These gingerbread cookies are made out of Carob Syrup from Forever Young Pte Ltd, instead of molasses made out of refine sugar. I also added some Roasted Carob Powder to the mix for more added goodness. Honestly, I feel that the flavour profile of carob goes amazingly well with the warm gingerbread spices! 


What is Carob? It is a tropical pod with sweet caramel-like edible pulp. Personally, I can only describe the taste of Carob a cross between maple syrup, sweet dates, and gula melaka. It is most often used as a substitute for cocoa, perhaps because of the similarity in colour. Most recipes can be substituted one-for-one. However, it contains 1/3 less calories as compared to standard chocolate! Plus Carob is naturally sweet so less refine sugar is needed to sweeten your bake products.

Carob is listed as one of the ultimate superfood along side acai berries, chia seeds, ginseng etc. Benefits of consuming carob includes:

  • Lower cholestrol
  • Regulated blood sugar
  • Weight loss
  • Decreased stomach problem
  • No caffeine
  • No gluten
  • Low amount of fat and sugar
  • High antioxidants
  • High in fiber
  • Curbs sugar craving


Carob is also an excellent source of vitamins such as A, B2, B3, B6, and D. Great for skin and eye development! As well as minerals such as copper, calcium (3 times as much as milk!), manganese, potassium, magnesium, zinc, iron, and selenium. Adding Carob in your diet can also help to reduce the risk of heart disease and ease stomach issues. Carob is rich in protein which helps to keep you more satiated, decreasing chances of cravings and snacking between meals.


What’s more, Carob is stimulant-free. So no worries about caffeine and theobromine with the little ones, or people who may be sensitive to caffeine. Because Carob is naturally sweet, it means I get to use lesser refine sugar. With all that added health benefits, I feel so much better about giving my girls these delicious healthier treats!

My girls were over-joyed when they saw me making these gingerbread cookies. The husband was equally ecstatic as well. The girls took a bite and exclaimed, “Mom, you make the best gingerbread men ever!! They are so yummy!” and the husband said, “Wow! These are really good!”. Half the batch was gone in the same day. I hid the other half. lol!


Check out Forever Young Enterprise for more carob recipes like ogura cakes, smoothies  if you would like to know how you can use carob products in your baking. The carob products they carry are gluten-free, nut-free, dairy-free, caffeine-free, non-GMO, and Halal certified. All their carob products have no added sweetener, and are suitable for consumption by diabetic patients because of their low glycemic index value (GI value of only 15!) and low glycemic load value (GL).


In collaboration with the good people at Forever Young Enterprise, the distributor of these amazing Australian certified organic carob products, I am hosting a giveaway of 2 sets of Carob Gingerbread Cookies Hamper. Each winner will receive full sized roasted carob powder, a bottle of carob syrup, cookie cutters, and all full sized ingredients that you’ll need to create these delicious cookies!! 

Visit Forever Young to find out more about Carob products, or purchase some of this amazing superfood. To take part in the giveaway, simply complete the widget below.

a Rafflecopter giveaway

This giveaway ends on Monday, Nov 28, 2016 at 11:59 p.m. Singapore time (GMT+8).  There will be 2 winners selected by random.org and will contacted by email. Each winner will receive 1 set only. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will be directed to Forever Young Enterprise for collection/delivery; therefore, it is open to Singapore entrants only. This giveaway is sponsored by Forever Young Enterprise Pte Ltd.


Carob Gingerbread Cookies


Yields about 45 2.5” tall cookies

  • 420 g All-purpose flour
  • 100 g Brown sugar
  • 35 g Carob powder
  • 1 Egg
  • 86 g Unsalted butter softened
  • ½ tsp Baking soda
  • tsp Baking powder
  • ½ cup Carob syrup
  • 1 tbsp Ginger powder
  • 2 tsp Cinnamon powder
  • ¼ tsp Ground cloves
  • ¼ tsp Salt
  • 2 tsp Vanilla extract
  • 1 pack royal Icing mix Red Man from Phoon Huat
  • More flour for dusting
  • Sift together flour, baking powder, baking soda, cinnamon, clove, ginger, and salt into a large mixing bowl.

  • In your mixer, beat together butter, brown sugar, egg and vanilla extract until combined.

  • Pour in the carob syrup and beat for 30 seconds.

  • With mixer on medium low, gradually add in flour mixture.

  • Beat until combined, scraping down the sides to ensure everything is mixed in together.

  • The dough will be quite soft, but it will firm up after resting.

  • Divide dough into 2 and place each dough on a cling wrap.

  • Wrap it up, and set the dough aside for 2 hours (don’t skip this!) for the flavour to develop and for the dough to firm up.

  • You can prepare dough the night before and place it in the fridge overnight.

  • Dough can also be prepared about 4 days in advance.

  • When ready to cut out the cookies, preheat the oven to 180°C.

  • Place dough between 2 sheets of baking paper.

  • Then roll out to ¼ inch thick using a rolling pin.

  • If the dough is too sticky, simply dust it with flour to make it workable for you.

  • Cut out gingerbread cookies, and gently remove the edges.

  • Transfer parchment paper with cookies on top to baking tray and bake for 7-9 minutes.

  • Bake longer if you like crispy gingersnap like cookies, and shorter baking time if you like softer cookies.

  • Continue rolling and cutting with the rest of the dough, baking one sheet at a time.

  • Transfer baked cookies onto a wire rack to cool completely before icing.

  • Prepare Royal Icing following package instructions. Tint if desired and decorate away!

  • Allow icing to dry completely before storing in individual baggies or air-tight containers.



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