Thursday, May 29, 2008
Delicious 'Huge- Ass' Cookies
I picked up Vegan with a Vengeance again the other day. Not because I'm forgoing all animal products again, but because I do love this book! Isa Chandra Moskowitz has a way with words- much like Nigella, but on a totally different level. She makes me laugh a lot and whereas cooking with Nigella feels like cooking with my big sister, cooking with Isa feels like cooking with a super cool friend!
Anyhow, I decided to give her (or Terry's ?) Big Gigantoid Crunchy Peanut Butter- Oatmeal Cookies a whirl recently and I'm happy to say they didn't disappoint. The recipe is for twelve 'huge- ass' cookies but I got about 25 out of the recipe because I made them a little smaller and thicker. Perhaps that's also why they didn't turn out as 'crunchy' as I expected. I totally loved their peanut buttery taste and the hearty bite courtesy of the oatmeal.
In an effort to be a good girl, I froze most of the cookies. Sadly, that hasn't worked. These last few days I've been eating an awful lot of frozen cookies...
Here's the recipe:
Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies
Makes about 12 huge- ass cookies
2 cups all-purpose flour
2 cups rolled oats
2 tsps baking powder
1 tsp salt
3/4 cup canola oil
3/4 cup natural crunchy peanut butter
1 cup granulated sugar
1 cup brown sugar
1/2 cup vanilla soy milk
2 tsp vanilla extract
Preheat oven to 350F. Lightly grease two cookies sheets. Toss together the flour, oats, baking powder, and salt in a medium mixing bowl. In a large mixing bowl, mix together the oil, peanut butter, sugars, soy milk, and vanilla. Add the dry ingredients to the wet and mix. The dough should be very firm and moist. Pack a 1/3-cup measuring cup with dough, pop out and roll the dough into a firm ball. Flatten just barely on a prepared cookie sheet, spacing the dough balls well apart. Lightly grease the bottom of a glass; press the cookies to flatten to a 1/2-inch thickness. Bake for 12-15 minutes till cookies have puffed a bit and are lightly browned. Allow to cool for at least 10 minutes before moving off the cookie sheet. You can also make normal- size cookies using 1-2 tbsps of dough instead, baking these 8-10 minutes.
PS: I'm throwing in some chocolate chips next time!