Hot to Trot Chocolate Chip Oatmeal Cookies
Okay. I just bought the domain name to my new website that will feature an online cooking show, so look for that in the near future. Everything should be up and running in two weeks or so.
mobettavegan.com
Meanwhile, could somebody please try this recipe. I've gotten good responses from two people but I need to know if it's good to many. It's a spicy and chocolatey oatmeal cookie. This cookie has a lot of elements, but a lot of it is interchangeable and/or optional. Plus, it's got three kinds of ginger in it. Hooty hoo!
Please don't let the long ingredients list scare you. This recipe is all about the "dump and stir" method.
Ingredients
1.5 cups unbleached all purpose flour
1.5 cups oatmeal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp cocoa
1 tbsp ground flaxseed (optional, but I like it)
2 tsp ground ginger
1/2 tsp cinnamon
1/4 to 1/2 tsp cayenne pepper (depending on how spicy you likey)
pinch of nutmeg, cardamom and allspice (optional)
1 cup chocolate chips
1/2 cup walnuts or nut of choice
wet:
1 cup sugar
1/2 cup maple syrup
1/3 cup soymilk
1 tsp vanilla extract
Egg Replacer (equivalent to one egg)
1/4 cup crystallized ginger, chopped
2 tbsp fresh ginger, minced
Makes 18-24 cookies
Directions
Preheat oven to 350 degrees and grease a cookie sheet. In a large bowl combine all dry ingredients, chocolate chips and walnuts. Mix thoroughly. In a small bowl combine sugar with the wet ingredients, crystallized ginger and fresh ginger. Mix until everything is well blended. Pour wet ingredients into dry and blend until a sticky batter forms. Use a spoon to scoop the batter on the cookie sheet. Bake for 12-18 minutes OR until the cookies look dry on the top and the edges turn slightly brown. MY OVEN SUCKS SO BE SURE TO PAY CLOSE ATTENTION IF YOU CHOOSE TO MAKE THESE. Let cool for 5 minutes before transferring to a cooling rack.
I thoroughly enjoyed these. There is a subtle heat from the gingers and cayenne. The chocolate makes it rich and the crystallized ginger is chewy.
But lemme know whatcha think.
Peesky weesky.
mobettavegan.com
Meanwhile, could somebody please try this recipe. I've gotten good responses from two people but I need to know if it's good to many. It's a spicy and chocolatey oatmeal cookie. This cookie has a lot of elements, but a lot of it is interchangeable and/or optional. Plus, it's got three kinds of ginger in it. Hooty hoo!
Please don't let the long ingredients list scare you. This recipe is all about the "dump and stir" method.
Ingredients
1.5 cups unbleached all purpose flour
1.5 cups oatmeal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp cocoa
1 tbsp ground flaxseed (optional, but I like it)
2 tsp ground ginger
1/2 tsp cinnamon
1/4 to 1/2 tsp cayenne pepper (depending on how spicy you likey)
pinch of nutmeg, cardamom and allspice (optional)
1 cup chocolate chips
1/2 cup walnuts or nut of choice
wet:
1 cup sugar
1/2 cup maple syrup
1/3 cup soymilk
1 tsp vanilla extract
Egg Replacer (equivalent to one egg)
1/4 cup crystallized ginger, chopped
2 tbsp fresh ginger, minced
Makes 18-24 cookies
Directions
Preheat oven to 350 degrees and grease a cookie sheet. In a large bowl combine all dry ingredients, chocolate chips and walnuts. Mix thoroughly. In a small bowl combine sugar with the wet ingredients, crystallized ginger and fresh ginger. Mix until everything is well blended. Pour wet ingredients into dry and blend until a sticky batter forms. Use a spoon to scoop the batter on the cookie sheet. Bake for 12-18 minutes OR until the cookies look dry on the top and the edges turn slightly brown. MY OVEN SUCKS SO BE SURE TO PAY CLOSE ATTENTION IF YOU CHOOSE TO MAKE THESE. Let cool for 5 minutes before transferring to a cooling rack.
I thoroughly enjoyed these. There is a subtle heat from the gingers and cayenne. The chocolate makes it rich and the crystallized ginger is chewy.
But lemme know whatcha think.
Peesky weesky.