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Cookies for the heart by MINDS.

Surrounded by great company and gifts galore, there’s a reason that the holiday period is deemed the ‘season of giving’. For some organisations, giving is an act that happens every day, all year through. The Movement for the Intellectually Disabled of Singapore (MINDS) for one, provides support, care and assistance to Persons with Intellectual Disabilities (PWIDs).

In aiming to advance the development, well-being and aspiration of PWIDs, MINDS Food was started in 2004 to enable them to pick up basic kitchen skills. What started as a humble set up of just a handful of parents and clients, is now a social enterprise that serves great tasting lunches and treats to all. In 2012, their product range was extended to selling handmade baked treats under the brand name of MINDS Bakers.

This festive season, in support of this worthy cause, Volkswagen Singapore is giving away jars of tasty cookies prepared by MINDS Bakers to all Volkswagen customers who are at both our service centers for service-related appointments.

Mr Tony S. Tan, CEO of MINDS also shared his warm wishes and thoughts on this heartfelt gesture:

“MINDS is honoured to provide festive cookies to Volkswagen’s valued customers and staff. We trust that your customers and staff will enjoy the awesome cookies specially baked by our beneficiaries. We would like to thank Volkswagen for supporting our cause and all profits from the sale of cookies will go towards providing work engagement for persons with special needs.”


So swing by our showrooms this festive season to collect yours today or browse the MINDS Bakers catalogue! If you’re feeling inspired by these talented bakers, why not try out this special cookie recipe below?

Dried Cranberry and Chocolate Cookies


2 cups all-purpose flour

1 cup quick-cooking or old-fashioned rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 1/2 sticks unsalted butter (10 ounces), at room temperature

1 cup light brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 tablespoon pure vanilla extract

1 1/2 cups semisweet or white chocolate chips

1 1/2 cups dried cranberries


Step 1.   

Preheat the oven to 325°. Line 2 baking sheets with parchment paper.

Step 2.  

In a medium bowl, mix flour with oats, baking powder, baking soda and salt. In a standing mixer fitted with a paddle, beat butter and both sugars at medium speed until creamy. Add egg followed by egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries.

Step 3.   

Spoon heaped teaspoons of dough onto baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely. If you can’t finish them right away, these yummy cookies can be stored in an airtight container for up to 4 days!

Recipe first seen at: www.foodandwine.com/recipes/dried-cranberry-and-chocolate-cookies