OATMEAL COOKIES + VEGAN VERSION – ON THE MENU

I made a huge, double batch of these Oatmeal Cookies the morning the twins returned from six weeks in Europe and India.  They are one of their favorites.  They contain whole grains and are so easy.  So, what are you waiting for….

OATMEAL COOKIES

Pre-heat oven to 375.

INGREDIENTS

• 1 cup butter – I leave this out the night before, so it is soft in the morning.
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs – use at room temperature
• 1 1/2 tsp vanilla
• 2 cups flour – I use one cup whole wheat pastry flour and one cup whole wheat flour.
• 1 tsp baking soda
• 1 tsp salt
• 2 tsps cinnamon
• 3 cups oats
• Add up to 1 1/2 cups of whatever you want or nothing.  We like chocolate chips, white chocolate chips, cranberries, raisins, or cherries.

DIRECTIONS

• In mixing bowl, add butter, sugar, and brown sugar.
• Mix in eggs and vanilla.
• Mix in flour, baking soda, salt, cinnamon, and oats.
• How easy is that!  Now, make it fun and add about 1 1/2 cups of what you want –  carob chips, nuts, raisins, cranberries, seeds, or a combination.
• Line a cookie sheet with parchment paper and for each cookie, drop a teaspoon of cookie mixture.  I like to lightly press down on each cookie with a wet fork a bit and add a sprinkle of sugar or a sugar and cinnamon mix.
• Bake for 8-10 minutes.

OATMEAL COOKIES – VEGAN VERSION

INGREDIENTS

• 2 cups oats
• 1 cup whole wheat pastry flour
• 1 cup whole wheat flour
• 4 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup applesauce
• 2/3 cup maple syrup – I use a little less for my hubby.  I have tried using a banana to replace and I just don’t like, but he does.
• 1/2 cup coconut oil
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 cup of whatever you want to make it fun – carob chips, nuts, raisins, cranberries, seeds, or a combination

DIRECTIONS

• Combine all the dry ingredients and wet in separate bowls.
• Mix together .
• Bake for 8-10 minutes at 375.

Yum.  I use all real and organic items in both versions of this recipe.  Now remember, I cook by my needs and thoughts; you can change it up to meet your needs and thoughts.  I try hard NOT to use processed foods.  I do use sugars and flours, which some consider processed and I use tofu, too.  I tend to stay away from fake foods like margarine, egg replacements (I use ground flax seed), and chemical sugar replacements.  How about you?

WHICH INGREDIENTS DO YOU STEER CLEAR OF IN YOUR COOKIES?

Dana Zucker

I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.