Crunchy Peanut Butter Oatmeal Cookies
Recipe!
Makes 12 ENORMOUS cookies, or about 24 smaller cookies
ingredients
2 cups flour
2 cups rolled oats
2 teaspoons baking powder
1 teaspoon salt
3/4 cup canola oil
3/4 cup chunky natural peanut butter (salted is okay, just know the cookies will be saltier)
1 cup granulated sugar
1 cup brown sugar
1/2 cup plain soy milk
2 teaspoons vanilla extract
directions
Preheat oven to 350F. Lightly grease 2 cookies sheets (i used parchment paper instead).
Mix the flour, oats, baking powder and salt in a large mixing bowl. In a separate large mixing bowl, mix the oil, peanut butter, sugars, soy milk and vanilla.
Add the dry ingredients to the wet and mix. The dough will be firm and moist.
For giant cookies: pack a 1/3-cup measuring cup with dough, pop it out and roll it into a firm ball and lightly flatten on the cookie sheet, spacing the dough balls far apart. Lightly grease the bottom of a glass or heavy ceramic pie plate and press firmly on the top of the cookies until they are about 1/2" thick. Leave an inch between the flattened cookies because they'll spread slightly. Bake for about 12-15 minutes until the cookies have puffed and are lightly browned. Allow to cool for 10 minutes before moving from the cookie sheet.
For smaller cookies (which is what I made) use 1-2 tablespoons of dough, flatten with a fork and cook for 8-10 minutes until lightly browned.
Recipe from Vegan with a vengance
Sorry, I don't have a picture of them yet. :o/
Makes 12 ENORMOUS cookies, or about 24 smaller cookies
ingredients
2 cups flour
2 cups rolled oats
2 teaspoons baking powder
1 teaspoon salt
3/4 cup canola oil
3/4 cup chunky natural peanut butter (salted is okay, just know the cookies will be saltier)
1 cup granulated sugar
1 cup brown sugar
1/2 cup plain soy milk
2 teaspoons vanilla extract
directions
Preheat oven to 350F. Lightly grease 2 cookies sheets (i used parchment paper instead).
Mix the flour, oats, baking powder and salt in a large mixing bowl. In a separate large mixing bowl, mix the oil, peanut butter, sugars, soy milk and vanilla.
Add the dry ingredients to the wet and mix. The dough will be firm and moist.
For giant cookies: pack a 1/3-cup measuring cup with dough, pop it out and roll it into a firm ball and lightly flatten on the cookie sheet, spacing the dough balls far apart. Lightly grease the bottom of a glass or heavy ceramic pie plate and press firmly on the top of the cookies until they are about 1/2" thick. Leave an inch between the flattened cookies because they'll spread slightly. Bake for about 12-15 minutes until the cookies have puffed and are lightly browned. Allow to cool for 10 minutes before moving from the cookie sheet.
For smaller cookies (which is what I made) use 1-2 tablespoons of dough, flatten with a fork and cook for 8-10 minutes until lightly browned.
Recipe from Vegan with a vengance
Sorry, I don't have a picture of them yet. :o/