Thursday, February 23, 2012

Chocolate Chip Oat Crispies

This recipe is adapted from the Monster Chocolate Chip Oat Cookies in Big Vegan. It is not my style of cookie but my group of tasters seemed to really love them. They are very light, airy, crispy and sweet.  They would probably be a great cookie for people who are suspicious of vegetarian/vegan foods. The original recipe also included a cup of raisins and a half cup of chopped walnuts. I just kept it simple.

2 TB ground flax seed
1/4 cup water
1 cup sugar
1/2 cup canola oil
1 tsp vanilla
1 cup whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1 cup rolled oats
3/4 to 1 cup chocolate chips

Get out your stand mixer. Preheat oven to 375 degrees. Prepare a couple of cookie sheets lined with parchment paper.

Beat together the flax seed and water. If you have a little pesonal or Bullet blender, use that and "whiz" for 30 seconds or so. If you don't have one, no worries. Just mix it up and let it sit for several minutes.

Mix the flour, baking soda and salt in a small bowl and set aside.

In your stand mixer, beat the sugar, oil, vanilla and flax seed mixture until it's rather fluffy. Add the flour and mix. Add the oats and mix. Incorporate the chocolate chips. Don't worry if they don't all mix into the dough. Not a big deal.

Scoop tablespoon size blobs onto cookie sheet. Flatten. An alternative is to make 12 really big cookies; that was the author's original intention. If you have leftover chips, press them in here and there. Bake for 8 minutes and rotate pans. Bake for another 6 to 8 minutes until lightly browned. Cool on wire rack.

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