Cookies!

Cookies!

In the true fashion of procrastination, I’m posting about cookies today, not Christmas. Or children. Or the Les Miserables tickets I got from my parents. Or the Beatles-themed Christmas I celebrated at home. It was a great Christmas. More on that later.

Tonight?

The BEST cookies. Ever. (And vegan!) If my carnivorous hubby can’t get enough of these – you know they’re definitely free of weird tasting substitutes.

 

Melissa’s Peanut Butter Cookies

(an altered version of these)

1 cup brown sugar

1 cup granulated sugar

3/4 cup normal smooth (could use crunchy) peanut butter

1 tablespoon ground flax-seed

3 tablespoons water

3/4 cup vegetable oil (sort of, explained in the recipe)

1/2 cup vanilla non-dairy milk (I use vanilla rice milk)

1-1/2 teaspoons vanilla extract

2 cups all-purpose flour

2 cups oats

2 teaspoons baking powder

1/2 teaspoon salt

 

Mix together the brown sugar, sugar, peanut butter, “milk”, and vanilla. In a 3/4 cup measuring cup, mix the tablespoon of flax-seed and three tablespoons of water together. After mixed, pour in your vegetable oil to the top of the measuring cup – thus the “sort of” measurement! Mix this mixture into your big bowl and set aside.

In a separate bowl mix together the remaining dry ingredients: flour, oats, baking powder, and salt. Combine with the wet mixture and mix well.

Drop by tablespoons onto a cookie sheet. I use a Pampered Chef large Bar Pan (wedding gift, woo!) to do a lot of my baking, especially cookies! I don’t grease my pan – but if you’re using regular cookie sheets you may need to. Just not too much, it’ll mess with the cooking time. The cookies will spread a little as they cook, so leave a little room. A basic cookie sheet will hold a dozen.

Bake for about 10 minutes – the bottoms of the cookies will be golden brown and the tops will still look pretty soft and uncooked – this will keep the cookies soft. They’ll keep cooking a little after they’re done. Let them firm up for about 10 minutes on a wire rack and then enjoy!

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