You will love these Big and Chewy Oatmeal Cookies because they are so thick, giant, soft, and easy to make. All those flavors and textures work perfectly together and create one amazing cookie! I encourage you to try this combination too, though. Of course you can go with the classic raisin – that’s definitely my favorite. That’s what my friends mom used in her oatmeal cookies, so that’s what I wanted to use. These cookies are loaded with tasty add-ins dried cherries, chopped walnuts, and dark chocolate chips. I also used a tablespoon of Golden Barrel Blackstrap Molasses – a little goes a long way and it gives great depth of flavor. I used Golden Barrel’s Organic Brown Sugar which keeps the cookie incredibly moist and soft. These cookies are super thick and so chewy- perfect!! Also, because of the cornstarch there is no need to refrigerate the dough- a step most cookie recipes call for.Ī couple essential ingredients in creating the most chewy oatmeal cookie are brown sugar and molasses. I’ve used it in chocolate chip cookies to keep them thick so I figured it would also work in these and I was right. I know because it has happened to me many times! I played around with the measurements and also added a super helpful ingredient- cornstarch. One thing that can happen when making oatmeal cookies is that they can come out flat and thin. Good thing is, they are super easy to make! That’s not a bad thing! They make the perfect gift because they are so big and look very impressive. They are huge and remind me of those specialty cookies you buy at bakeries. Each ball of dough is 1/3 cup and the whole batch only makes 8 cookies. These cookies are not for the faint-of-heart. Now she’ll be able to make these whenever she wants. I love that food can do that- bring back a memory or remind you of someone. She said it was just like her mom used to make and that made me happy. I got to work and after a couple tries it came out perfect. She told me what was in it including all the qualities that mattered. 1 1/2 tablespoons chia seeds 1/4 cup almond milk 2 bananas 3/4 cup oatmeal cinnamon 1/4 cup coconut flakes 1 small box of raisins 1/4 cup chocolate chips. A friend from church was telling me about a cookie her mom used to make before she passed away and I decided I wanted to try to replicate that cookie for her. They sounded good but I was missing a couple ingredients and wanted to make them taste like traditional oatmeal raisin cookies.These Big and Chewy Oatmeal Cookies are everything you are looking for in a cookie – easy, chewy, extra big, and packed with delicious add-ins. Why on earth would you eat your chicken and asparagus when you’ve been filling up on goldfish crackers and granola bars all day?Ī quick Google search yielded this recipe for hemp heart cookies. I’m convinced perpetual snacking is one of the main causes of picky eaters. I’m usually anti-snack because it helps the kids be appropriately hungry at mealtimes, thereby causing them to eat more of their meal. Stir together the dry ingredients from the flour to the raisins. Cream together the vegan butter, peanut butter, and sugars using an electric mixer on medium speed. Make the chia egg by stirring together chia seeds with the water in a small bowl. Late afternoon they are always begging me for a snack to tide them over till dinner. How to Make Vegan Oatmeal Raisin Cookies. I thought it would be cool if I could incorporate them into some kind of healthy treat for the kids. I plan to add them to my Whole30 banana breakfast where I slice bananas and top them with nuts, cinnamon and coconut milk. The easiest way to eat them would be to sprinkle them on top of things like yogurt, smoothies, salads, etc. Trader Joe’s had a reasonable sized bag of them, so I grabbed them the last time I was there. In a large bowl, stir together banana, peanut butter, honey, and vanilla. I mostly appreciated what they offer in terms of nutrition: complete source of protein (supplying all the essential amino acids) 10 grams of protein per 3 tablespoons, and a really good source of healthy fat which keeps you full and satisfied between meals. Lightly coat two cookie sheets with cooking spray set aside. Fresh and slightly nutty, but softer and more raw-tasting than roasted almonds, yet they have more “chew” than a raw almond. If I had to compare them to something, I’d say they taste kind of like raw almonds. So many “seeds” are hard and crunchy, so these were very different. Costco had sample cups of them a while back and I was intrigued by their soft texture.
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