![]() ![]() ![]() Drop dough by rounded tablespoonfuls, 2 inches apart. Gradually add oat mixture beat just until combined.Ģ. Using an electric mixers, beat butter and sugars until light and fluffy, scraping down the sides as necessary. In a medium bowl whisk together oats, flour, raisins, baking soda and salt set aside. 6 tablespoons unsalted butter, room tempġ. 1/2 teaspoon salt (i actually made it 1 whole teaspoon because I love sweet/salty cookies) 1/2 cup all purpose flour (spooned & leveled) I hope you try these because I know they will be a hit for you! Next time I might add some nuts to see how it goes. I confess that I prolly ate about 10 of them. I am amazed that there wasn’t a whole stick of butter because they taste SOOO buttery. How awesome is that? Don’t you love it when that happens? They were calling my name! I looked through the recipe and saw that I had EVERYTHING I needed to make them with. The last page was OATMEAL RAISIN COOKIES. Not a lot of the main dishes tempted me cuz we don’t eat pork chops in my household. They have a lot of the side dishes that I marked to try. ![]() I was flipping through this month’s issue of EVERYDAY FOOD. I would take one over ANY cookie…ANY day…Well…maybe if you put a huge chewy ginger molasses cookie in my face I might be tempted… When you are spooning the batter onto the cookie sheet it will seem very crumbly and not-dough like, almost like you are making granola.Please believe me when I say that I am an aficionado when it comes to Oatmeal Raisin cookies!!!! I LOVE them!!! They are simply my all-time favorite #1 cookie. ![]() Rolled will work too, just be sure not to use oat flour or they will be chewy, cake-like cookies. I used quick oats instead of the classic rolled, just for something different. Agave would work as well or even date or coconut syrup, but maple syrup tends to crystallize the best and the flavor mixes perfectly with all that spice. Chunky crusty edges, soft center–yep, I’m playing it safe with a little bit of both textural sides.īased on my Oil-Free Crispy Oatmeal Raisin Cookies, these cookies also get their crispy oatmeal edges from maple syrup instead of oil. I still can’t tell you definitively what the texture of a gingersnap is supposed to be, but I can tell you all about the chunky-meets-chewy texture that is going on in these cookies. But most importantly it means they are deliciously spiced and so very flavorful! So that means these are technically gingergingersnap cookies. For these gingersnap cookies, I used both fresh and ground ginger. One thing that is not even the least bit controversial about gingersnap cookies is that they need spice and lots of it! Mostly ginger, but some cinnamon and cloves too. Make up your mind cookies!Īnother mystery–is it gingersnaps or a gingersnap cookies? Is the word cookie necessary or implied? So many questions… There was mention of a cakey cookies and crispy cookies and chewy cookies and crunchy cookies ( and why are there so many C words to describe cookies?) One website even said “either soft & chewy or crisp & crunchy”. In my gingersnap research, there was mention of soft inside with crispy edges. Chewy and simultaneously snappy? Those things seem mutually cookie exclusive to me. But google “gingersnaps” and you will see the word “chewy” mixed into many of the recipe titles. I always thought a gingersnap was supposed to be thin and very crispy while a gingerbread cookie had more of a soft center and chewy texture. The difference between gingerbread cookies vs. gingersnaps seems to be a slight and uncertain thing. And somehow using actual oats instead of oat flour makes them feel borderline breakfast appropriate, so that’s a bonus. Nowhere near as Christmas elegant, but perfect for holiday nibbling nonetheless. But I just couldn’t let the month go by without putting the two together into one sweet-spiced splendid cookie bite! These Chunky Oatmeal Gingersnap Cookies are like the cute, nubbly cousin to last year’s roll out gingerbread cookies. But since these cookies happened it would be rude of me not to share, don’t you agree? Okay so maybe I did just get a little too caught up in the cookie-obsessed Christmas spirit. But the edges were so crispy and the center so chewy and the spice-sweet balance so perfect, I couldn’t help it! And next week when I may or may not post yet another cookie recipe I promise I’ll come with another semi-believable excuse. Crispy edges, chewy oat center, perfect sweet-spice balance–whip up a batch of these Chunky Oatmeal Vegan Gingersnap Cookies for snacking or holiday sharing!Īnd here I go contributing to the out-of-control Christmas cookie population problem I was just talking about. ![]()
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