Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies have always been my favorite kind of cookie.  Before becoming vegan, the recipe my family used for oatmeal cookies came from the underside of the lid of Quaker Old-Fashioned Oats canisters.  As such, it’s not too surprising that my current favorite recipe came from the back of a bag of Tropical Source non-dairy chocolate chips.  The recipe can also be found on RecipeZaar as Vegan Chocolate Chip Oatmeal Nut Cookies, and it’s definitely the best cookie recipe I’ve ever made.  Through the countless batches I’ve made of these cookies, I’ve made few variations to the recipe, and I have to say that these cookies are absolutely my hands-down favorite!
From my experiences, the main thing to consider when making these cookies is the kind of nut butter you use.  I like to use roasted almond butter when I can afford it, since I think that peanut butter lends a noticeable peanut flavor to the finished cookies (which is delicious, but not what I have in mind when I think of oatmeal chocolate chip cookies).  On the other hand, I sometimes make Peanut Butter Oatmeal Chocolate Chip cookies when I’m in the mood, and I absolutely love them!  Some other changes I make to the recipe are that I like to use either oat milk or almond milk in order to stay consistent with the theme of the cookies, but any kind of non-dairy milk (including the soy milk specified in the original recipe) would be fine.  Also, I’ve found that using whole wheat flour (even whole white wheat flour) in conjunction with the rolled oats makes the cookies taste a bit too healthy and whole-grain for my tastes, so I use all-purpose flour instead.  I prefer cakey cookies, so I usually increase the amount of rolled oats to 1 1/2 cups, but the original recipe only calls for 1 cup of oats, and I think the cookies turn out well either way.  I also substitute applesauce for the canola oil in the original recipe, leave out the chopped nuts, and add a bit of cinnamon.  Finally, I’ve had better results with baking the cookies at a lower temperature for a longer time, and I like to line the cookie sheets with parchment paper instead of oiling them.  I use my beloved size 40 cookie scoop, which holds 1 1/2 tablespoons of dough, to portion out the cookies, and usually only put six cookies on each baking sheet because they spread out while cooking.
I really can’t exaggerate how much I love these cookies, and I heartily suggest making a batch of them as soon as you can!

Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
Adapted from “Vegan Chocolate Chip Oatmeal Nut Cookies”
Yield: 1 dozen

1/3 cup oat milk (or substitute your favorite non-dairy milk)
1/3 cup almond butter
2 tablespoons applesauce
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 1/2 cups rolled oats
1/2 cup  chocolate chips

Preheat oven to 350ºF.

Stir together the wet ingredients in a large bowl.  Add the dry ingredients and mix to combine, then fold in the chocolate chips.  Scoop tablespoons of the dough onto an ungreased cookie sheet.

Bake for about 13-15 minutes, or until tops look dry.  Enjoy!

Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies

November 5, 2009. Cookies. 1 comment.

Homestyle Chocolate Chip Cookies

Homestyle Chocolate Chip Cookies

A few months ago, a posted about the Chocolate Chip Cookies that serve as my go-to recipe when I want a quick, easy-to-make, and relatively-healthy cookie.  As I mentioned at the time though, those cookies are not the ones I make if I’m hoping to impress others with how delicious vegan baked goods can be.  In those situations, the cookie recipe I’ve always used is Dreena Burton’s Homestyle Chocolate Chip Cookies.
The recipe is available online and there is even an instructional video to go along, but it can also be found in her cookbook, Everyday Vegan.  I love how simple the recipe is, and the fact that is doesn’t require margarine, egg replacer, or any ingredients that you wouldn’t be likely to find in an omnivore’s kitchen.  I usually use all-purpose flour and substitute applesauce for some of the oil (the cookies in these photos were made entirely with applesauce, which is why they’re a bit pancake-ish).  I’ve gotten very different results from using different kinds of sugars (granulated, rapadura, turbinado, etc.) so if you make a batch that isn’t to your liking, it might be worth making the cookies again with a different sugar.  This recipe is the only reason I ever kept molasses in my kitchen, but if you’re not a molasses person I assume it would be fine to use brown sugar to achieve basically the same results.  I’ve quadrupled the recipe in the past to make enough to share with my entire Calculus class, and the cookies were just as delicious as when I make a single recipe!
Everyone I’ve ever made these cookies for (vegan and omni alike) have absolutely loved them, so I heartily recommend giving them a try!

Homestyle Chocolate Chip Cookies

May 15, 2009. Cookies. 1 comment.

Peanut Butter Chocolate Chip Cookies

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Throughout my entire childhood, I maintained the fact that I hated peanut butter.  I wouldn’t eat peanut butter and jelly sandwiches, I avoided peanut butter cups like the plague, and I wouldn’t go near peanut butter cookies.  I did, however, like peanuts themselves, so as a teenager I reformed my standpoint to be that I only liked peanut butter in savory applications.
After I went vegan, I was often drawn to cookie recipes that contained nut butter, and one night when I had a sweet tooth but was out of almond butter, I reluctantly decided to use peanut butter instead.
It was something of a revelation.  I didn’t hate peanut butter in desserts at all!  I couldn’t believe how many years I had spent missing out on something so delicious.  So, I was naturally intrigued when I came across a recipe for “Flourless Peanut Butter Chocolate Chunk Cookies,” on the Desserts Magazine website.  Since I had all of the ingredients on hand to make a slightly-modified, vegan version of the cookies, I decided to give the recipe a try despite my initial hesitation.  The consistency was not like any cookies I had eaten before, but my general impression was that the cookies were surprisingly good!

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Here are some of my thoughts after having made numerous batches:
The kind of peanut butter you use will make a big difference in the final texture of your cookies.  Smooth or chunky peanut butter should be fine, but if the base of the butter isn’t creamy then the cookies may end up being gritty.
It’s better to make smaller-sized cookies.  Maybe because I use ground flaxseed as a binder (it’s my favorite egg replacer), the cookies end up being somewhat breakable.  If you make them too large, they tend to crack and fall apart.
Not all nut butters will work the same way!  I made a batch of the cookies with hazelnut butter once when I was visiting my family, and the cookies turned out completely different.  The dough spread so much that the cookies were completely flat, and they ended up looking like lacy cookies instead of standard chocolate chip cookies.  On the bright side, the cookies were still absolutely delicious, and after reducing the baking time to prevent burning, they were a huge hit!  The Hazelnut Lacy Cookies were even more fragile than their peanut butter counterparts, but that just meant that they made an incredible addition when crumbled into some homemade vegan ice cream.
These cookies are quick, easy, and they’re even gluten-free!  After all my years of adamant refusal to partake of peanut butter desserts, I’ve been doing my best to make up for lost time by eating these cookies whenever I get a chance!

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Peanut Butter Chocolate Chip Cookies
Yield: 2 dozen

1 cup unsalted peanut butter
3/4 cup sugar
2 tablespoons ground flaxseed meal + 3 tablespoons water
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Preheat oven to 350ºF.

In a large bowl, combine the peanut butter, sugar, flax mixture, baking soda, and salt, then fold in the chocolate chips.

Scoop teaspoons of the dough onto a parchment paper-lined cookie sheet.

Bake for 12-14 minutes and enjoy!

March 5, 2009. Cookies. 3 comments.

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