3/14/11

Spice in the Kitchen: Chocolate Chip Oatmeal Cookies w/ GINGER!


























I like to experiment with flavor combos and discover twists on classic recipes. Everyone has had ye olde oatmeal cookies before. Yay, they're yum, but we're all grown ups here. Let's let our taste buds exercise and experience new flavor sensations once in awhile. Here, spicy candied ginger adds a little cha-cha-cha to a very yummy and hearty oatmeal cookie. Squeamish on the ginger? Try half the batter with some and half without.

Chocolate Chip Oatmeal Cookies with Candied Ginger Recipe (vegan, gluten-free variations)
makes 2 dozen large or 4 dozen small


Ingredients
(To make gluten-free, use gluten-free oats and gluten-free baking mix in place of flour. Make sure your vanilla and choco chips are gluten-free too!)

  • 3/4 cup Earth Balanace or other vegan butter substitute
  • 1 cup packed brown sugar (I used organic brown sugar. It seems to have a higher molasses content and better flavor.)
  • 1/4 cup vegan yogurt
  • 1 TB cornstarch
  • 1 tsp. vanilla extract
  • 3/4 cup unbleached flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp powdered cardamom 
  • 1/2 tsp powdered ginger
  • 1/2 tsp cinnamon
  • 3 cups of old fashioned oats
  • 1-1.5 cups of semi-sweet chocolate chips
  • 1/2 cup of candied ginger, chopped in very small bits (Uncrystallized if you can find it.)


Directions

  1. Preheat oven to 350.
  2. Cream Earth Balance and then add yogurt, cornstarch, and vanilla. Mix until well combined.
  3. In a separate bowl, whisk together flour, baking soda, salt, and spices.
  4. Combine flour mixture with wet mixture. Mix in oats.
  5. Fold in chocolate chips and ginger. (If your dough seems to not come together at this point, your EB is too warm. Set your bowl in the fridge for about 15 minutes to firm up and come together.)
  6. For super large cookies--1/4 cup of batter onto a parchment lined cookie sheet (12-15 minutes in oven). For large--1/8  cup (10-12 minutes in oven). For polite sized, 1 TB (8-10 minutes in oven). Flatten cookies slightly. Cooking times will vary depending on size of cookie and how crunchy you like them. If you want them super soft, they should look browned on edges, but slightly under-baked. If you want them crispy, then the whole cookie should appear golden brown. 

3 comments:

  1. Ken brought us (Type@Cooper students) a batch of these that you made when he taught our workshop this past fall. I loved them so much and wanted to make them for some friends. Unfortunately—and maybe I'm just blind—I don't see the quantity of oats the recipe calls for anywhere. I'm assuming it's 1 1/2 or 2 cups? Am I in the right ballpark?

    ReplyDelete
  2. Huh! Dur! Thanks for bring that to my attention! There are sortsa typos in this post! :) There are 3 cups of oats. You could use 2.5 and it would make the cookie moister and thinner.

    ReplyDelete
  3. Blake--I think this was the cookie I made for that class though:

    http://www.scissorsandspice.com/2011/10/vegan-mofo-pumpkin-oatmeal-breakfast.html

    ReplyDelete

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