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Archive for the ‘cookies’ Category

The Oatmeal Raisin Cookies That Didn’t Completely Suck

Posted by trktos on 27-February-2011

I’m not quite sure why I have so much trouble with oatmeal raisin cookie recipes. I have a great chocolate chip cookie recipe, a delicious double chocolate cookie recipe … I even have a lemony sugar cookie recipe, that you can freeze the dough, and slice off and cook a few cookies at the time. I’ve made oatmeal cream sandwich cookies, too. But, for some reason, I’m cursed when it comes to oatmeal raisin cookies.

Anyway, tonight’s attempt was probably the best I’m had … my oatmeal raisin cookies – no matter what recipe I try – are usually oily, overly sweet – almost candy-like monstrosities. That’s why tonight’s attempt is such a drastic improvement for me. And I figured I’d better write down the recipe. Quick. I hope to be modifying and attempting again. (That’s the first time I’ve been able to say that, about a particular oatmeal cookie recipe!)

Based on this recipe.

Ingredients:

  • 1 cup “whole wheat” spelt flour
  • 1/2 tsp baking soda
  • scant 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3/8 cup dark brown sugar
  • 3/8 cup sugar
  • 2 tbsp maple syrup
  • 1/4 cup applesauce (next time, I won’t drain like original recipe suggests)
  • 1/4 cup oil
  • 1/2 tsp vanilla
  • 1 1/2 cups oats (not instant)
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts
  • 1/4 cup chocolate chips

Instructions:

  1. Mix oil, sugars, vanilla, applesauce and maple syrup together.
  2. Mix flour, cinnamon, baking soda and salt. Add wet ingredients and combine to form a dough, while folding in raisins, nuts and chocolate.
  3. Let dough sit for 10 minutes.
  4. Drop by rounded teaspoonful onto baking sheet.
  5. Bake in preheated-to-350 degree oven for 12-14 minutes. Let cool 10 minutes on baking sheet. Remove to racks to finish cooling.

Notes:

  • These cookies, as baked, were a little dry. They crumble easily. So, next time, I’m going to try a little more liquid. And perhaps, maybe some coconut oil in place of some of the vegetable oil. Maybe some pureed tofu to give it a little more binding?
  • Oh yeah, and I made a giant cookie, plus a little bit left over (which explains photo, below, of a giant cookie) … we were using our oven to make tempeh, so I used our microwave/convection oven (cookie sheets don’t fit).

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Chocolate Chip Cookies

Posted by trktos on 22-August-2010

Last weekend, I wanted to bake “something” … you know that feeling when you are craving something sweet but don’t really know what? Well, I finally decided on chocolate chip cookies. I pulled out my Joy of Vegan Baking cookbook and dusted it off. I’ve had it for ages and never made a single recipe out of it but, honestly, the real reason I bought it was the picture of chocolate chip cookies on the cover – they look SO good!

So, I was excited – I happened to have all the ingredients on hand (which is no small feat, a bag of vegan chocolate chips surviving around here long enough to be used in a recipe!) and I had the best chocolate chip cookie recipe ever – I mean, the ingredients were even given in grams, just how I like them.

I was in for quite a disappointment however – the cookies ran like mad and were a big, oily, crumbly mess. I couldn’t believe it. I followed the recipe pretty much to a T (ok, so I over-ran the teaspoon of vanilla just a little bit – that could not possibly account for the horrid outcome). Anyway *those* cookies got packed away, in copious amounts of napkins, like deep-fat-fried-cookies and were semi-edible, after the napkins wicked off some of the oil and the cookies cooled in the ‘fridge.

Anyway, now it was a bit personal … not only had that cover photo done a thorough marketing job on me, I am totally convinced there’s no way those photographed cookies were made from the recipe inside. Just not possible. The dough was too wet and too oily.

The only thing left to do was to try again. This time, not ignoring the little voice in my head going on about “the dough’s too wet!”. And calling in some reinforcement – from Alton Brown, no less.

The results, this time – so much better! Photo-worthy, certainly.  There’s maybe room for a tweak or two but 100% improvement over last weekend’s attempt!

Vegan Chocolate Chip Cookies

Ingredients:

  • 1 cup (2 sticks) Earth Balance, melted
  • 2 tbsp unsweetened applesauce
  • 150 grams white sugar
  • 170 grams brown sugar
  • 2 tbsp water
  • 2 tbsp Better Than Milk Powder
  • 4 1/2 tsp ener-g egg replacer powder
  • 2 3/4 cup flour (I used about 1/2 each bread and all purpose – next time, I will use all bread flour, per Mr. Brown’s recipe)
  • 1 tsp baking soda
  • 1 to 2 cups vegan chocolate chips
  • 1 cup chopped nuts (I used roasted cashews)

Instructions:

  1. Combine all but flour, baking soda, chips and nuts in stand mixer and cream.
  2. Allow mixture to cool a little (from melted ‘butter’).
  3. Mix together flour and baking soda.
  4. Combine flour and wet mix into a dough.
  5. When nearly combined, fold in chips and nuts.
  6. Cool dough in refrigerator before baking.
  7. Pre-heat oven to 375 degrees.
  8. I used a 1/4 cup measuring up to scoop out dough. I made 13 cookies from a single recipe.
  9. Form dough into a ball, place on parchment-lined cookie sheet, silpat or non-stick pan and flatten slightly.
  10. Bake in oven for 10-14 minutes.
  11. Cool on sheets for a few minutes. Remove to racks to finish cooling.

(2nd photo by Evin)

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Oatmeal Creme Pies fit for a … giant

Posted by trktos on 9-October-2009

veganmofo2009
For the past few months, I’ve been craving an oatmeal creme pie. I found these kinda boring as a kid but it’s one of those junk-food things I miss from my pre-vegan days (like twinkies and pecan twirls) even though, when I did eat them, I wasn’t crazy about them or anything.

So, I ran across this recipe recently and I decided today was a good day for trying them out. The recipe says the cookies don’t spread much so I flattened the cookies to about the size I wanted and when I peaked at them, after 10 minutes – I found they had spread like mad! I don’t know how they didn’t run off the cookie sheet or bump all into each other. But they didn’t. They’re just insanely big. So big that I’ve had half of one, and that was probably too much.

I didn’t follow the recipe for the creme exactly – I didn’t have enough powdered sugar so I used what I had and left the soymilk out. Still fairly close to how I remember the orignal – white and soft and sweet, and that’s about all! =)

Other than the insane spreading, I was fairly happy with these. They definitely hit the spot for oatmeal creme cookies. If I should ever make these again, though, I may substitute a little applesauce for some of the Earth Balance, in an effort to reduce the spread and make for a more cake-like, thicker cookie.

crw_9332

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Oatmeal Pumpkin Seed Coconut Cookies

Posted by trktos on 29-May-2009

Ingredients:

  • 1 3/4 cup brown rice flour
  • 3/4 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup canola oil
  • 3/4 cup maple syrup
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2/3 cup dried shredded coconut (I used very finely ground coconut – 1/2 cup – well, 1/4 cup in half the recipe)
  • 2/3 cup oats (I used regular oats)
  • 3/4 cup pumpkin seeds (I toasted on the stovetop in some canola oil)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Grease a cookie sheet.
  3. Combine dry ingredients, including coconut and pumpkin seeds.
  4. Combine wet ingredients.
  5. Pour wet into dry and mix to form a dough (see notes!)
  6. Form into 2″ cookies, flattened, and place on cookie sheet.
  7. Bake 15-20 minutes , until cookies begin to brown. Turn sheet half-way through baking.
  8. Cool on cookie sheet for 5 minutes. Remove to racks to cool completely.

Notes:

  • These are a work in progress – the dough, as initially mixed (and halved), didn’t hold together, so I added all-purpose flour and sugar, until a better dough formed. I also added a little soy milk. Although my dough seemed relatively wet, the cookies were a tad dry. I cooked them for about 18 minutes, though, that could explain it.
  • Overall, their flavor was great – reminded me of Pecan Sandies – I will definitely try them again. Other nuts or seeds would likely be tasty.
  • Adjusted from this recipe.

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Chocolate Chocolate Chip Cookies

Posted by trktos on 20-May-2009

Ingredients:

  • 1/2 cup Earth Balance
  • 1 cup sugar
  • 1 tbsp rice syrup or agave nectar
  • 1 tbsp molasses
  • 1 ener-g, prepared
  • 1 tsp vanilla
  • 1 3/4 cups unbleached flour
  • 1/4 cup cocoa powder or carob powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • pinch or two of instant coffee (optional)
  • 1 cup vegan chocolate chips or carob chips
  • 1/4 cup finely chopped walnuts (optional)

Instructions:

  1. Preheat oven to 350 F.
  2. In large mixing bowl, cream together Earth Balance, sugar, syrup, and molasses.
  3. Add ener-g and vanilla, and mix together until smooth.
  4. In another bowl, mix together flour, cocoa, salt, coffee and baking powder.
  5. Combine dry mix with wet, to form a dough.
  6. Work in chips and nuts.
  7. Form 1″ balls, place on cookie sheets, flatten slightly.
  8. Bake 8 – 12 minutes, cool on cookie sheets for 10 minutes, then move to racks to cool.

Notes:

  • Because they’re dark, these cookies can over-cook easily – you don’t get to see the normal “browning”. Watch them closely.
  • These were a little too sweet for me, especially with agave nectar. Next time, I will slightly decrease the sugar, and maybe increase the cocoa.
  • This forms a stiff dough – I usually break out a latex-free glove for forming the dough by hand without having to add more liquid.

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