Big Gigantoid Crunchy Peanut Butter Oatmeal Cookies is what they are called in Vegan With A Vengeance. They are Gigantoid delicious. I made them in about thirty minutes last night. One dozen made and one dozen gone. When you read the ingredients you'll know that only 12 cookies means monster cookies! 'Course you could make them smaller if that's how you are...
Here's what you need:
1 cup all purpose flour
1 cup whole wheat pastry flour
2 cups rolled oats (none of that instant or quick cooking junk)
2 tsp. baking powder
1/2 teaspoon salt
3/4 cup canola oil
3/4 cup chunky peanut butter (all natural, organic etc if that matters to you)
1 cup white sugar poison
1 cup brown shuga
1/2 cup soy milk
1 tbsp. vanilla
Oven : 350
Two cookie sheets
Mix together the flours, BP and salt
Mix all the other ingredients in another bowl.
Add one to the other and mix. It will be pretty thick. You may have to add some additional soy milk to make it more workable but it should be a darn firm dough.
Take a 1/3 cup measuring cup and fill with dough. Take out and roll into a ball. Press it down on the cookie sheets until about 1/2 inch thick. Continue until all the dough is used.
Bake for 12 or 15 minutes.
Let cool AT LEAST ten minutes on the cookie sheets before you remove them. Then finish cooling on a cookie rack.
Enjoy with cold (soy)milk.
Wonderful.
Here's what you need:
1 cup all purpose flour
1 cup whole wheat pastry flour
2 cups rolled oats (none of that instant or quick cooking junk)
2 tsp. baking powder
1/2 teaspoon salt
3/4 cup canola oil
3/4 cup chunky peanut butter (all natural, organic etc if that matters to you)
1 cup white sugar poison
1 cup brown shuga
1/2 cup soy milk
1 tbsp. vanilla
Oven : 350
Two cookie sheets
Mix together the flours, BP and salt
Mix all the other ingredients in another bowl.
Add one to the other and mix. It will be pretty thick. You may have to add some additional soy milk to make it more workable but it should be a darn firm dough.
Take a 1/3 cup measuring cup and fill with dough. Take out and roll into a ball. Press it down on the cookie sheets until about 1/2 inch thick. Continue until all the dough is used.
Bake for 12 or 15 minutes.
Let cool AT LEAST ten minutes on the cookie sheets before you remove them. Then finish cooling on a cookie rack.
Enjoy with cold (soy)milk.
Wonderful.
No comments:
Post a Comment