6 ounces semisweet chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks 半甜巧克力, 切小塊
3 ounces premium-quality milk chocolate, chopped into chunks牛奶巧克力
3 ounces white chocolate, chopped into chunks白巧克力
1 1/2 cups coarsely chopped nuts 切碎的核桃或胡桃
1 cup moist, plump raisins or finely chopped moist, plump dried apricots 葡萄乾 OR蔓越莓乾OR 切碎的杏桃乾
Steps 作法
1.Preheat the oven to 350 degrees F. 烤箱預熱350F
2.Sift together the flour, cocoa, salt and baking powder. 麵粉過篩，拌入可可粉、鹽巴和泡打粉
3.Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet and unsweetened chocolate and heat, stirring occasionally, just until melted -- the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove the bowl from the heat and set it on the counter to cool. 將奶油隔水加熱, 之後在同一個鍋子裡加入苦甜以及無糖巧克力，輕柔地攪拌到完全溶解。巧克力奶油呈現光滑有色澤，注意溫度不要過高導致油水分離。放置一旁冷卻。
4.With a stand mixer, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy. Beat in the vanilla extract將蛋以及砂糖放入大碗或鋼盆中，用電動攪拌機中高速打至起白色並起泡。打入香草精。
5.Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated. With a rubber spatula, scrape down the bowl, then, on low speed, add the dry ingredients. Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny. Scrape down the bowl and, using the rubber spatula, mix in the semisweet and milk (or white) chocolate chunks, nuts and raisins. 電動攪拌機調至低速，慢慢拌入步驟3 的巧克力奶油。接著分幾次拌入步驟2的材料直到麵粉消失在巧克力糊裏面。用膠刮拌勻，記得把盤四週的粉也刮下來。接著加入半甜、牛奶、白巧克力、核桃、還有葡萄乾拌勻。
6.Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough. 用挖冰淇淋的勺子挖出麵糰，放在舖好防沾紙的烤盤上。
7.Bake the cookies one sheet at a time for 10 to 12 minutes. The tops of the cookies will look a little dry but the interiors should still be soft. Remove the baking sheet and carefully, using a broad metal spatula, lift the cookies onto a cooling rack to cool to room temperature. 烘烤10~12分鐘。這時的餅乾看起來內裏黏軟，外面有點乾乾的。放至冷卻
I tweaked the recipe for the traditional oatmeal recipe to create my own batch of healthier version that was very well received by all those who have tasted it.
Ingredients
1/4 cup butter, softened
1/4 cup unsalted all-natural peanut butter
1/4 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour + 1/2 cup spelt flour (* or 1 cup all- purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/4 cup flaxseed meal
1/4 cup wheat germ
1/4 cup shredded coconut (unsweetened or sweetened)
3/4 cup craisins
1/2 cup walnuts, chopped
Steps
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, and salt together. Stir this into the butter/sugar mixture. Stir in the oats, craisins and walnuts.
At this point you can scoop the cookies (size: 1 tablespoon/cookie) onto a sheet and then chill the whole tray before baking them. OR you can bake them right away.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let sit for five minutes before transferring to a rack to cool.
懷著忐忑不安的心情，開始了浩大的工程。將鴨子內臟取出，洗淨內外之後花了不少時間拔鴨子萬頑強的毛。接著照著食譜把珍珠奶茶的吸管吹插進脖子處的缺口，管口置於鴨皮與鴨肉之間，用力吹氣至鴨身裡面。照理說整隻鴨子應該會膨脹，可是我們總是感覺不夠鼓，後來試著從屁股吹，竟然就馬上鼓的比較美觀。手忙腳亂地把鴨子縫合以免漏氣。川燙之後將脆皮水淋在鴨子上反覆幾次... 這一步可有夠麻煩! 不但要把鴨子放在鍋子裡立著，淋完之後把鍋裡的脆皮水倒出來重複再淋，而且每一小時淋一次。接著我們遇到了一個小問題: 鴨子插在酒瓶上似乎無法把鴨屁股完整風乾，於是我們把掃帚的把柄牢牢的用膠帶固定在琉理台上，接著把鴨子用棉繩綁緊架在上面。鴨子風乾一晚上隔天就可以準備進烤箱了!
聽起來很費工吧! 令人欣慰的是荷葉餅簡單多了。因為不能光吃烤鴨，我們心血來潮做了韭菜盒子。韭菜 粉絲 炒蛋 蝦皮 應有盡有，煎出來金黃的色澤令人垂涎三尺。我們迫不及代地沒等到開飯就先吃了熱騰騰的韭菜盒子~~~美味美味
片鴨嘛~這種專業技術目前就心有餘玵力不足了。最終我們刀子剪刀都派上用場才把它解決。
用好香好香好香的鴨油炒了碎碎的鴨肉 芹菜 還有銀芽 (我很囉唆 花了不少時間把豆芽菜的頭拔掉)，又是一盤菜。
懷著忐忑不安的心情，開始了浩大的工程。將鴨子內臟取出，洗淨內外之後花了不少時間拔鴨子萬頑強的毛。接著照著食譜把珍珠奶茶的吸管吹插進脖子處的缺口，管口置於鴨皮與鴨肉之間，用力吹氣至鴨身裡面。照理說整隻鴨子應該會膨脹，可是我們總是感覺不夠鼓，後來試著從屁股吹，竟然就馬上鼓的比較美觀。手忙腳亂地把鴨子縫合以免漏氣。川燙之後將脆皮水淋在鴨子上反覆幾次... 這一步可有夠麻煩! 不但要把鴨子放在鍋子裡立著，淋完之後把鍋裡的脆皮水倒出來重複再淋，而且每一小時淋一次。接著我們遇到了一個小問題: 鴨子插在酒瓶上似乎無法把鴨屁股完整風乾，於是我們把掃帚的把柄牢牢的用膠帶固定在琉理台上，接著把鴨子用棉繩綁緊架在上面。鴨子風乾一晚上隔天就可以準備進烤箱了!
聽起來很費工吧! 令人欣慰的是荷葉餅簡單多了。因為不能光吃烤鴨，我們心血來潮做了韭菜盒子。韭菜 粉絲 炒蛋 蝦皮 應有盡有，煎出來金黃的色澤令人垂涎三尺。我們迫不及代地沒等到開飯就先吃了熱騰騰的韭菜盒子~~~美味美味
片鴨嘛~這種專業技術目前就心有餘玵力不足了。最終我們刀子剪刀都派上用場才把它解決。
用好香好香好香的鴨油炒了碎碎的鴨肉 芹菜 還有銀芽 (我很囉唆 花了不少時間把豆芽菜的頭拔掉)，又是一盤菜。
