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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Double Chocolate Crumble Muffins – Delishar

Delishar is giving away $100 Tangs Gift Card as a way to say thank you for all the support and love shown for the past 2.5 years! This blog wouldn’t have lasted for this long if it wasn’t for all of you. I’ve learned a lot about blogging, cooking, baking, and even photography with all your kind support & input to help me better myself and my cooking blog. So a big thank you, I truly appreciate each and every one of you! 

This is also a celebratory giveaway, as something exciting is coming your way. I will review more when the time is right, but for now I just want to thank you all. 🙂 I had a tough time thinking of something nice as a giveaway prize, something kitchen related. However, kitchenware can be pretty personal to each and everyone of us. We all prefer one over another, so what better way than to let you pick something you need or want. 🙂 

Together with this giveaway, I’m also sharing with you an awesome bake! Another easy, mixer free muffin recipe that you can make in 30 minutes! Well, to be honest, this is takes a slight bit more work because of the crumble topping. However it is totally worth that couple more minutes of effort. I really enjoy the contrast between the soft fluffy muffin and the crunchy crumbly toppings. The buttery and sweet crumbles complimented the bittersweet decadent muffin so beautifully. And the melted chocolate chips in each muffin… Mmmm delish! 

To take part in the giveaway, simply complete the Rafflecopter below!


Double Chocolate Crumble Muffins


Crumble Topping

  • 30 g castor sugar
  • 50 g all-purpose flour
  • 30 g unsalted butter diced into cubes


  • 3 cups 385g plain flour
  • 3 tbsp cocoa powder
  • 3/4 cup 150g castor sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs 60g each, lightly beaten
  • 240 ml buttermilk
  • 1/2 cup 113g melted butter
  • 3/4 cup 130g chocolate chips

Crumble Topping

  • In a medium bowl, add sugar, flour, and butter. Use your fingers to rub in the all ingredients until you get coarse crumbs. Set aside.


  • Preheat oven to 200C.

  • Line muffin tins with muffin liners.

  • In a large mixing bowl, sift cocoa powder, baking powder, baking soda, salt, cinnamon, and flour together.

  • Then combine in buttermilk, melted butter, vanilla extract, and eggs in a bowl or measuring cup.

  • Give it a good whisk.

  • Add the wet ingredients into the dry ingredients.

  • Mix until almost combined, then add chocolate chips.

  • Fold it in about 4 times. Do not over mix!

  • Divide batter into liner, and top with crumble mix.

  • Bake 15-18 minute

Chocolate Cookie Crumble Muffins insta 2

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Tuesday, June 14th, 2016 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by and will contacted by email. If there is no response after 48 hours, another winner will be selected. Gift card will be mailed to the winner’s Singapore mailing address. Entries that does not abide to requirement(s) will be disqualified. This giveaway is open to Singapore entrants only.

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Double Chocolate Berries Muffins – Delishar

I love making muffins, and my family loves eating them. Lol! One of the biggest reason why I like making muffins is because it is so simple to make. Most or almost all of my muffin recipes doesn’t require a mixer, and is all done in a bowl. Making clean up very easy too!


Ever since the girls started at their new school, I have to pack snacks for them to bring to school. So every now and then the girls will ask for their favourite Double Chocolate Muffins. So using that recipe, I added a little more goodness to it by cutting down on the chocolate chips and added some anti-oxidant rich berries into the mix. 

My girls and husband absolutely loved it! I had some guests over in the morning for a meeting, and they got to taste these freshly baked muffins. They loved it as well! Unfortunately, I ran out of wholewheat flour the day I made them. However, feel free to substitute 50% of the flour for wholewheat flour if you want a little more fiber in your muffins. 🙂 

Double Chocolate Berries Muffins


makes 12-18 muffins (see note)

  • 2 cup 256g plain flour
  • 3/4 cup 150g castor sugar
  • 1/2 cup 64g good cocoa powder (I used Valrhona)
  • 1 tsp espresso powder ** optional, read note
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup 130g chocolate chips
  • 1 cup 245g greek yoghurt
  • 1 egg
  • 1/2 cup + 2 tbsp 150ml milk
  • 1/2 cup 120ml vegetable oil
  • 1 tsp vanilla bean paste/vanilla extract
  • 1 cup 150g blueberries
  • 24 raspberries for topping
  • Preheat oven to 200C.

  • Line muffin pan with paper liners.

  • In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.

  • Whisk to combine.

  • In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.

  • Whisk till combined.

  • Pour wet ingredients into dry ingredients.

  • Using a spatula, mix until batter is just combined and still lumpy.

  • Do NOT overmix!

  • Fold in blueberries.

  • Spoon batter into prepared liners, and top with 2 raspberries on each muffin.

  • Bake for 18-25 mins or until skewer inserted, comes out with a few moist crumbs.

  • Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.

  • Store in airtight container.

  • Serve with a glass of milk.

The only purpose of the espresso powder is to enhance the taste of the chocolate. You will not be able to taste the coffee, and it is too little to keep you up like what cup of coffee does. If you don’t have it or is uncomfortable adding, then please omit.
This recipe yields 12-18 muffins. Fill 3/4 full for 18 regular muffins or full liner for large muffins. I mad large muffins here. Adjust baking time to suit.



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Double Chocolate Zucchini Bread – Delishar

Back and armed with another zucchini snack recipe! This one is a winner! Soft, moist, decadent but without all that guilt. The kids loved it, and the husband loved it. I had a bite of it and loved the texture, that deep cocoa taste, and that perfect hint of sweetness to balance out the bitterness of the cocoa.

Why just a little bite? To be completely honest, I’m not a big fan of wheat. I suspect that I could be intolerant to it. Hence, my body has never been drawn to food with wheat in it, and the hives that usually occur a few hours after I consume something with wheat in it. 

But nonetheless, the husband and kids aren’t showing signs of intolerance. Only signs of intolerance when I don’t bake for them. lol! I’d rather bake for them than have them consume store-bought baked products. At least I know what is going into the baked goods. 

For this recipe, I used organic coconut sugar, greek yogurt, coconut oil, free range eggs, whole wheat pastry flour, and loaded it up with shredded zucchini. Threw in some semi-sweet dark chocolate chips and peanut butter chips as a treat. I get some people leaving doubtful comments on fb when I shared my previous recipe. “Zucchini?” Yes, it’s not a new concept. Think carrots in carrot cake, similar idea. 

Chocolate Whole Wheat Zucchini Bread


  • 1 cup 96g whole wheat pastry flour
  • 1/2 cup 50g cocoa powder, sifted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup semi sweet chocolate chips 1/4 cup reserved for topping
  • 1/4 cup peanut butter chips
  • 1/4 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups 230g shredded zucchini, lightly squeezed and drained
  • Preheat oven to 180C.

  • Spray loaf pan with cooking spray or brush with coconut oil.

  • In a mixing bowl, mix flour, cocoa powder, baking powder, baking soda, salt, chocolate chips, and peanut butter chips together.

  • In another bowl, mix coconut oil, yogurt, coconut sugar, eggs, and vanilla extract.

  • Pour wet ingredients into dry ingredients and mix with a spatula until almost mixed through but still lumpy.

  • Fold in shredded zucchini until combined.

  • Transfer batter into prepared loaf pan.

  • Top with reserved chocolate chips.

  • Bake for 45-50 minutes at 180C or until skewer inserted comes out clean.

  • Allow to cool in pan for 10 minutes then transfer to cool completely on a wire rack.

Keep it air-tight container. Consume within 2 days if kept at room temp. Bread can be kept chilled up to 4 days. Bring to room temp before consuming.

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