Originally I made these cookies with just vegan butter, but I love the subtle buttery, nutty flavor the walnut butter adds. Pecan butter would be phenomenal (albeit pricey), almond or cashew butter would be my next choice for more neutral flavor, sunflower seed butter would be good taste-wise but may turn the cookies green, tahini can work if you don’t mind the slight bitterness, and peanut butter would be most affordable (pb oatmeal raisin cookies do sound delicious).ģ) Omit and double the amount of vegan butter. I have made these cookies with olive oil instead of butter and they were delicious! Use 42 grams olive oil + 10 grams soy milk (in addition to the soy milk called for in the recipe card).ġ) If you have walnuts, you can make your own walnut butter! Toast walnuts at 350☏ for 8-10 minutes, then blend into walnut butter.Ģ) Use a different nut/seed butter, but note the flavor of the cookies will change slightly depending on the nut/seed butter you use. The cookies will be thicker and softer but still tasty! A classic made bigger and better.You can use all purpose flour (or a gluten-free all purpose flour) and omit the flaxseed. 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. 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. 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.
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