Tuesday, September 09, 2008

Peanut Butter-Oatmeal Cookies

                                    from the Vegetarian Times

They look so seductive and plump and rich and chocolate-chippy. But really, they were just kind of eh. So disappointing. Kinda like convincing that hot as HELL bar-chick to come home with you after spending an hour trying to figure out JUST the right pick-up line, and then all she does is file her nails the whole time you're doing it. You know what I'm talking about?? Disappointing.

Here's the thing: they didn't barely taste sweet. Granted, I have a sweet tooth. But still. They were just very underwhelming in flavor and sweetness. This was tempered some when you'd bite into a chocolate chip, but even with that: perhaps they needed more chocolate chips.

Long and short: There are much better vegan oatmeal cookies (example), vegan peanut butter cookies (this one you have to do your homework on), and vegan peanut butter oatmeal cookies (check out VwaV) elsewhere.

  • 1.5 c. unbleached flour (I just used regular all-purpose)

  • 1/2 c. rolled or old-fashioned oats

  • 1/2 t. baking soda

  • 1/2 t. salt

  • 1 c. light brown sugar

  • 1/4 c. nonhydrogenated vegetable shortening

  • 1/4 c. canola oil

  • 1/4 c. creamy peanut butter

  • 1 T. egg replacer powder

  • 5 T. water

  • 1 t. vanilla extract

  • 1 c. vegan chocolate chips


Prehead oven to 375F.

Combine flour, oats, baking soda, and salt in a medium bowl.

Beat brown sugar, shortening, and oil with an electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined.

Stir together 5 T. of water and egg replacer powder in a measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.

Beat flour mixture into wet mixture, then add chocolate chips, and mix until combined. Scoop 1-T. dollops of dough 3-inches apart on an ungreased baking sheet. Flatten dough balls into 1/2 inch thickness with fingers (assuming you can--my dough was so mushy that it sort of did this on its own).

Bake 12 minutes, or until cookies are golden brown and dry on top.

Cool on baking sheet 5 minutes, then transfer to a wire rack to cool.

Makes about 26 cookies.

(Recipe from the (I think) Aug./Sept 2008 issue of the Veg Times)

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