Peanut butter oat chocolate chip cookies

December 25, 2019 at 9:27 pm (B_minus (2 stars, okay), Cookies, Website / blog)

When my Mom was visiting this summer she made these vegan cookies with Alma. I thought they were pretty tasty. We had her take them out of the oven when they were still soft, and they had a nice soft peanut butter consistency. Yum. We put the leftovers in the freezer and enjoyed them for about a month after my Mom went back home.

So when Alma and I decided to bake cookies today (a nice Christmas Day activity), I immediately thought of these cookies. Derek wanted to make almond crescent cookies, but those are so much work, and it was already 4pm. I wanted to do something quick and easy. So we decided to make a small batch of these cookies today and then make almond crescent cookies tomorrow when we have more time and energy.

Here is the recipe as my Mom wrote it down.

Instructions:

Preheat the oven to 350 F (177 C).

In a medium bowl mix well:

  • 1/2 cup (129g) peanut butter
  • 1/3 cup (3.79 oz) maple syrup
  • 2 Tbs. warm soymilk
  • 1 tsp. vanilla extract

Then mix together the dry ingredients in a small bowl:

  • 3/4 cup (93.75g) flour
  • 3/4 cup (60.75g) rolled oats
  • 1/2 tsp. baking soda
  • 1/3 tsp. salt (I used 1/2 tsp.)
  • 1/3 cup (60g) chocolate chips

Add the dry ingredients to the large bowl with the wet ingredients and fold them together until just mixed.

Make small cookies on a parchment-lined cookie sheet. Bake for 12-14 minutes. Cool for 5 minutes then enjoy.

My notes:

I checked our cookies at 11 minutes and they looked raw. Also, they hadn’t flattened at all. They were still almost perfect balls. Weird. We cooked them for another 2 minutes, but I think that was a mistake, as the cookies ended up quite dry. I think since they were quite small I should have taken them out at 11 minutes, and maybe also added a tad more liquid to the recipe, maybe 1 egg would be good?

Here’s a similar recipe (in terms of ingredients) that I might try next time, but it calls for more milk, an egg, peanuts, baking powder instead of soda, and less flour, less peanut butter, and less maple syrup: https://www.natalieshealth.com/peanut-butter-oatmeal-cookies/.

After searching around briefly on the internet, I think the source for this recipe is this Vegan Richa cookie recipe. It says on the website that it makes 12 cookies, but I think we made maybe 24? Maybe even more. We made quite small cookies. She says to use a 1.5 Tbs. cookie scoop and I think ours was maybe 3/4 of a Tbs. We did fit them all on one large cookie sheet. She also says to flatten the balls down before baking, which I didn’t do. Vegan Richa says to bake for 15 minutes, and 14 minutes for softer cookies. But I guess since my Mom was making smaller cookies she reduced the cooking time to 12-14 minutes.

Vegan Richa says to use a mix of white and whole wheat flour, but I used all white because that’s what my Mom’s version called for.

 

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Simple parsnip puree

December 25, 2019 at 9:25 pm (A (4 stars, love), Fall recipes, French, Other, Root vegetables, Spring recipes, Winter recipes, Yearly menu plan) ()

If I find nice parsnips at the store then about 90% of the time I roast them. I find that if you try to roast them directly them end up dry and burnt. They turn out the best if they are steamed first, then roasted. But occasionally I get a big bag of parsnips from my CSA and I’m not in the mood for roasted parsnips. Then what? I like to grate them and use them to make chard parsnip patties. I add them to soup, like lentil soup or matzoh ball soup. Occasionally I’ll serve them mashed with potatoes and topped with balsamic-roasted seitan. But sometimes I just want pure parsnip flavor, and then this is the recipe I turn to. I first made it last fall and since then I’ve made it at least four times.

This recipe makes a lot. If you’re not having company then I’d probably just make 1 pound of parsnips. Last time we made the whole recipe just for us we ended up throwing out half of it because everyone got sick of it.

Unlike mashed potatoes, parsnip puree reheats well. I’ve even brought it to a potluck before. The recipe is pretty easy, but somehow tastes much fancier than it actually is. This recipe is based on a recipe from the cookbook Sara Moulton Cooks at Home, but I’ve changed it to reduce the cleanup a bit. Moulton says she got the idea of reducing the cooking liquid from Julia Child.

Ingredients:

  • 2 pounds parsnips, peeled and sliced 1/2 inch thick.
  • 2 Tbs. unsalted butter or 4 Tbs. cream
  • freshly ground black pepper and salt to taste

Instructions:

  1. Peel and slice the parsnips. (Save the stem ends and peelings for vegetable broth.) Note that the diameter of the disks isn’t as important as the thickness. The thinner they are the faster they will cook.
  2. Place the peeled and sliced parsnips in a large saucepan (3 to 4 quarts) and barely cover with boiling water. (The parsnips on top don’t have to be entirely submerged.) Add a few pinches of salt and bring to a boil over high heat. Reduce the heat to medium-high and simmer (uncovered) until tender. If your top parsnips aren’t totally submerged, give them a stir about halfway through. Moulton says this step should take about 25 to 30 minutes, but I think it’s closer to 15 minutes? Max 20.
  3. Drain the parsnips, but reserve the cooking liquid! Leave the parsnips in the colander and return the liquid to the pan. Bring to a boil over high heat and boil rapidly until reduced to about 3/4 cup. Turn off the heat.
  4. Return the parsnips to the pan and add the butter or cream. Use a stick blender to puree the parsnips. (For a finer, perfectly smooth puree you can use a food processor, but I find that a stick blender works well enough and is much easier to clean.) Season with salt and pepper. If you need to, need to return the pan to very low heat to warm the puree up again before serving it.

This recipe makes about 3 cups, or about 4 very large servings, 6 normal servings, or 8 smaller servings.

What to eat it with: Tonight I made the parsnip puree and green beans (steamed from frozen). Derek had them with duck, and I had some chorizo veggie sausages. I really liked the combination of the spicy, salty veggie sausages with the sweet parsnip puree and slightly chewy, moist green beans.

Last year Alma would never eat this dish. (She doesn’t like mashed potatoes either—something about the texture I think.) But tonight (at almost 5 years old) she ate her entire (small) serving! We’ll have to see what she thinks next time, but for now I’m marking this recipe preschooler approved.

Update Sept 23, 2020: I made this dish tonight, but I think I cut my parsnips too thick, and they took a long time to fully soften. By the time they were really soft almost all of the cooking liquid had boiled away. So I skipped the draining / liquid reducing step and just pureed the parsnips right in the pan. I ended up adding a bit of milk to think them down a bit. They turned out great. No lumps at all. Even Alma, who at first said “yuck,” admitted they were really good. Derek said the meal tasted like something he would get at a fancy restaurant. 🙂 I also made a butternut squash puree. (I cooked it in the same pan as the parsnip, but it cooked much faster.) Alma said the butternut squash puree was fine, but she preferred the parsnip. Derek said he though the butternut squash puree would be better in a burrito. Maybe I put too much nutmeg in it.

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