Tuesday, January 11, 2011

Recipe: Oatmeal Crisps (Cookies)

This recipe was very easy to veganize, and I'm sure this version came out much better than the original. I don't recall eating them before (it's my mother's recipe, but she's not much of a baker) but my mom said they came out really really good. 
Not the best pic... not the prettiest of cookies... but they taste damn good! 

The banana is in there as an egg replacement (1 banana = 2 eggs). I also love the flavor it adds to the cookie, seems to make the oatmeal taste even better. I use organic ingredients whenever possible, and all of these things can be bought at most grocery stores (like, Krogers). Turbinado sugar is different in the way it is processed, and is not bleached (yes, that white sugar you use has been soaked in BLEACH THE EVIL CHEMICAL). Those Dixie crystals you are used to have been processed using a carbon filter, and they make that carbon with animal bits etc etc etc... google it all to find out more. This post is about a cookie recipe, not sugar. :)

1 c Earth Balance vegan margarine
1 c brown sugar
1 c turbinado sugar
1 banana
1 tsp vanilla flavoring
1 1/2 c organic all wheat flour
1 tsp salt
1 tsp baking soda
3 c oats
chopped nuts, about 1/2 c, I used pecans 
Cream the butter and sugars thoroughly. Then mash in the banana, mix very well, and the vanilla. Mix the flour, salt, and soda together, then slowly mix in with the other. Stir in the oats and nuts, and make sure the entire mixture is mixed very well. I used a fork at first, but finally ended up just using my hands. Form into rolls that are 1 to 1.5 inches in diameter. Wrap in wax paper, or the like, and chill thoroughly. You will know it's ready when you go to do the next step. 
Once ready, use a sharp knife to slice the dough into cookies about 1/4 inch thick. Bake on an ungreased cookie sheet at 350 or until lightly browned. It makes about 5 dozen or so, but this does freeze really well so you can make a few now and save the dough for later.