When the snow started to fall, I knew today was going to be a baking day. I’ve been on a cookie kick lately, so why stop now? I knew exactly what I wanted to make. Gingerbread cookies and oatmeal raisin. Yum!
When searching for an oatmeal raisin recipe, I stumbled upon a recipe that was adapted from a Paula Deen recipe which was oatmeal raisin PEANUT BUTTER CHOCOLATE CHIP cookies. Umm…YES PLEASE. I suppose they call these “monster” cookies.
Monster Cookies
Recipe from La Vegan Loca
* 3 tablespoons ground flax seeds
* 1/2 cup + 1 tablespoon water
* 1 1/4 cups packed light brown sugar
* 1 cup granulated sugar
* 1/2 teaspoon vanilla extract
* 1 1/2 cups organic, creamy peanut butter
* 1 stick (4 oz., 115 g, or 1/2 cup) vegan margarine, softened
* 3/4 cup chocolate chips
* 1/2 cup raisins
* 2 teaspoons baking soda
* 4 1/2 cups rolled oats
1. Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
2. Combine ground flax seeds and water in a food processor and whirl until the liquid becomes viscous and thick, about 1 minute.
3. In a very large mixing bowl, combine the flax mixture and sugars. Mix well. Add the vanilla, peanut butter, and margarine. Mix well. Stir in the chocolate chips, raisins, baking soda, and rolled oats. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
I also just wanted a straight up gingerbread cookie, so I decided on this recipe from Vegan Visitor.
Gingerbread Cookies
Recipe from Vegan Visitor
* 1/2 cup Coconut Oil, room temperature
* 1/2 Cup Fancy Molasses
* 1/2 Cup Sugar
* 1 tsp vanilla extract
* 5 teaspoons Freshly Grated Ginger, include any juice
* 1 tsp Ground Cinnamon
pinch, Freshly Grated Nutmeg
* 3/4 tsp Baking Soda
* 2 1/2 cups all purpose flour
1. Cream the coconut oil and sugar until fluffy.
2. Pour in your molasses.
3. Add molasses into the fluffed sugar, along with the vanilla.
4. Using a spoon, peel your ginger, then grate into a bowl to catch any extra juice.
5. Add grated ginger along with its juice, discarding any really stringy bits, until evenly blended.
6. Follow by adding the cinnamon and nutmeg.
7. Next, add the soda right to the dough and, on the lowest setting, follow with the flour, a half cup at a time.
Mixing just until dough comes together.
8. Shape dough into 2 logs and chill for at least 2 hours before rolling.
9. Preheat oven to 375 °F.
10. Slice the log, place on a cookie sheet, and ENJOY!
Both of these cookies are fabulous, and I encourage you to try them!
