Wednesday, June 6, 2012

Chewy Oatmeal Chocolate Chip Cookies

Our apartment has been pretty dessert-free for the past few weeks, so I thought I'd change that last night.  Rachel and I made some delicious, chewy oatmeal chocolate chip cookies and they hit the spot. 

"Mmm. That's the stuff" -- Rachel

I am a big fan of oatmeal cookies (and an even bigger fan of oatmeal cookies with chocolate chips in them).  I love the way the oatmeal adds some substance--along with a nice oat-y flavor--to a simple dessert.  These cookies would also be great with walnuts added in, but here's the nut-free recipe.    

Recipe:    
Chewy Oatmeal Chocolate Chip Cookies
  • 1 cup vegan butter, softened
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 2 egg equivalents (I used 1 tablespoon Ener-G Egg Replacer Powder whisked together with 1/4 cup warm water)
  • 2 teaspoons vanilla extract
  • 1.25 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-oats (uncooked)
  • 1 cup Ghirardelli chocolate chips, or your favorite vegan chocolate chips
 
First, preheat the oven to 325 degrees Fahrenheit.  Place parchment paper on cookie sheets (or lightly spray the sheets with cooking spray).  Set aside.  
 
In a large bowl, cream together the butter and sugars until smooth using a wooden spoon.  Whisk or stir in the egg replacer, and then stir in the vanilla.  In a separate bowl, mix together the flour, baking soda, and salt.  Add the dry ingredients to the butter mixture and mix until well combined.  Finally, mix in the quick-oats and chocolate chips until just combined.  

Drop the dough by heaping spoonfuls onto the cookie sheets and bake for 12-14 minutes (depending on the size).  Once you remove the cookies from the oven, allow them to cool for a few minutes on the cookie sheets before moving them to a wire rack or paper towel to cool completely. 
 
Yields about 40 cookies (again, depending on the size).  Store the cookies in an airtight container or bag. 

Comments:
Taste:         
I've made these cookies twice and they've been great both times.  They're ooey and gooey when they come out of the oven--as cookies tend to be--and they stay chewy and soft once they cool (if they last long enough to cool, that is!).  Rachel liked that they weren't as dense as some oatmeal cookies can be, but she wished they were a little sweeter. 
Accessibility: 
If you don't have egg-replacer powder, you could also try a number of other egg replacement options, including whisking together 1 teaspoon of ground flax seed with 3 tablespoons of water for each egg.  
 Ease of Preparation:      
These cookies are really easy to make and don't require any special tools. 
Non-vegan friendliness:      
Last time I made these cookies, I gave them to a non-vegan as a gift and she loved them.  They're some quality cookies. 

1 comment:

  1. These are quite possibly the best cookies I've ever had. I literally could not stop eating them. Thanks for the recipe, Carol!

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