8/18/11

Spice in the Kitchen: Cannoli Chocolate Chip Oatmeal Cookies

Cookie bowl! Cannoli flavored chocolate chip oatmeal cookies making friends with choco fudge cookies.



The best tip I ever got from another blog was Vegan Dad's suggestion to freeze large batches of cookies. He would make a batch, freeze them and over the course of a week or two, dole them out in his kids' lunches. The cookies don't go stale and you don't go crazy eating dozens of cookies. Now, whenever I make a large batch, if I don't immediately use them or give them away, I freeze them in a large freezer bag.

The other day, my husband had a meeting at work that was going to last for the better part of the day, so I sent him off with some of my cookie stash to keep everyone sugared up during the talks. In the bowl were my chocolate fudge cookies, and a new flavor, "Cannoli Chocolate Chip Oatmeal." What kind of flavor is that you ask? All the flavor elements make of a traditional cannoli, but in an oatmeal cookie! It wasn't what I intended it to be, but ended up being pretty fab.

Cannoli Chocolate Chip Oatmeal Cookie Recipe (eggless, vegan-izable)
makes 18-48 cookies (depending on size)

Ingredients
  • 1 cup AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup butter (or vegan margarine)
  • 1 cup brown sugar
  • 1/4 cup full fat Greek yogurt (or thick vegan yogurt)
  • the zest of one navel orange
  • 1 TB cornstarch
  • 1 TB espresso powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 3/4 cups old-fashioned rolled oats
  • 1 cup semi-sweet chocolate chips

Directions
  • Pre-heat oven to 350. Line a baking sheet with parchment paper.
  • In a small bowl, mix flour, salt, cinnamon, espresso powder and baking soda.
  • In a mixer with a paddle attachment, mix butter and sugar, then add yogurt, cornstarch, orange zest and vanilla.
  • Combine wet ingredients with dry mixture. Add oats until just combined.
  • Fold in chocolate chips.
  • For super large cookies, use a 1/4 cup scoop (bake for about 14 minutes); for large cookies, use a 1/8 cup scoop (bake about 12 minutes); for politely sized cookies, 1 TB scoop (bake about 10 minutes). Flatten each cookie to about 1/2 inch thick and shape. Cookies do not spread very much.
  • Cookies will be very soft when removed from oven. Let cool on sheet and then transfer to cookie rack with a spatula.

1 comment:

  1. I do the freezer trick, too. Instead of doling out to kids, I dole out a couple to myself every night. Keeps me sane and happy!

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