added this 18 years ago
A Special Oatmeal Cookie
What you need:
1 1/2 cup whole wheat pastry flour
1 cup rolled oats
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/3 cup canola oil
4 tsp. cornstarch mixed into 1/2 cup soy milk or water
3/4 cup Sucanat (or any unrefined sugar)
1 tsp. vanilla
1/2 cup coconut
3/4 cup vegan chocolate chips (optional)
What you do:
Mix canola oil, cornstarch mixture, Sucanat, vanilla, and coconut well in a good-sized bowl. In a seperate bowl, sift flour, cinnamon, salt, and baking powder together. Add oats to this mixture. Add the dry mixture to the wet one and mix well. Mix in chocolate chips. Form the dough into small balls or patties on a greased cookie sheet. Bake at 350 degrees Farenheit for about 10 minutes, or until they are done when tested with a toothpick.
Preparation Time:
20 minutes
Cooking Time:
Servings:
Recipe Category:
SO HOW'D IT GO?
I love the cookies. Every one in my house enjoys them. The only problem I always have is they come out a bit hard. :( I don't know y that happens. I bake it as per the instructions but still they come out hard. I use wheat flour. Is there any difference between whole wheat pastry flour and just regular wheat flour.
Pastry flour is lower in protein than regular flour, and that will affect the texture--pastry flour makes baked goods that are more tender. "To approximate pastry flour with all-purpose, add one part by weight of cornstarch to two parts of all purpose flour." (Harold McGee, "On Food and Cooking," a great food science resource). Not sure how that would work with whole wheat flour, but it might be worth a try?
I love the cookies. Every one in my house enjoys them. The only problem I always have is they come out a bit hard. :( I don't know y that happens. I bake it as per the instructions but still they come out hard. I use wheat flour. Is there any difference between whole wheat pastry flour and just regular wheat flour.
I make them a bit thin because the first time i tried it I had made them thick and they had not cooked well inside when I broke them.
Pls help!!!!
I love this cookie-I modified the recipe a little bit. I used 1/2 WW flour and 1/2 unbleached organic white flour. I substituted the water added to the cornstarch with coconut flavored non-dairy creamer--and 86ed the shredded coconut. and I used raisins instead of chocolate chips. Also, I added some flax seed at the end. They are a little bit dry, but a much softer texture than if margarine were used. I give it a thumbs up!
Super quick and easy. I made them at some ungodly hour to satiate a craving. Didn't have any coconut on hand. Good. Just good. Coconut and definitely more oats the next time I make these. I also baked for about 18 minutes at 325 as my oven runs hot and I used an ice cream scoop to make giant mounds (this resulted in about eight and a half huge cookies...'cause I'm feeding giants?). I do love the cornstarch use in this. Brilliant, that.
Mmmmm!
These cookies are fantastic. Everytime I make oatmeal rasin cookies, this is the recipe I use. I usually add a bit more coconut than called for, and substitutes applesacuce for the oil. They're incredible(not to mention, the cookie dough is one of the best parts! haha) :P
I made these this afternoon. The only changes I made were no coconut and 1/4 cup more oats. They are okay, not too sweet or anything, but they have the perfect texture! I baked mine for 15 minutes and the outside was crunchy while the inside was fluffy. :) I added chocolate chunks to some of them, tasty! I'll have to post the picture I took once I get the film developed. ;)
I followed this recipe exactly and these tasted okay, nothing spectacular, though I thought the coconut and oat combination was nice.
I used spelt flour and celimix egg replacer instead of cornstarch, adding raisins, walnuts, and sunflower seeds to the mix. After mixing I refridgerated the batter for one hour (the *ultimate* cookie trick for anyone who likes soft, chewy cookies), and then rolled it into little balls and pressed *flat* on a well oiled cookie sheet. I think the flour/oat ratio on this recipe could use some adjusting, because the cookies weren't traditional chewy oat-filled cookies, they were more like normal cookies with an oat-like taste. That doesnt mean the texture wasnt extremely pleasing though - they were wonderfully soft in the center with deligtful crunchy edges ;)
cornstarch, how clever! A very good cookie that rose well.
changes:
applesauce instead of oil, walnuts instead of chocolate chips
and I added a 1/2 tsp of flax meal just because I have a lot of it on hand and to add some omega's
thanks for a cookie that doesn't use margarine! i was looking forever for one. I made a couple modifications to your recipe and they turned out quite well...i replaced half a cup of the flour with a half-cup of cocoa, but the first batch weren't quite sweet enough so I added a few tablespoons of honey and some chopped dark chocolate. my friends loved them, so thanks for the recipe! :)
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