Peanut butter oat chocolate chip cookies
December 25, 2019 at 9:27 pm (B_minus (2.5 stars), 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.
Simple parsnip puree
December 25, 2019 at 9:25 pm (B_(3 stars, like), Fall recipes, French, Other, Root vegetables, Spring recipes, Winter recipes, Yearly menu plan) (preschooler-approved)
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. Read the rest of this entry »
The captious vegetarian 