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A Treat for DH
So my dear hubby will be home in a couple hours or less (I think his plane lands in about 30 minutes.) I decided to whip him up a batch of oatmeal raisin cookies, from the Veganomicon cookbook (I have it out from the library again!) I did, however, find the same recipe online, in case any of ya'll would like to try it, too!
My dough only yielded 28 cookies, as apparently my "heaping tablespoon" heaps more than most. LOL I just tried one and they're DELISH! The recipe makes a VERY stiff cookie dough, but takes shape very well.
Here they are, in their last minutes of cooling.
Changes I made were (because that's what I had on hand today):
skim milk instead of rice/soy milk
I used 1/2 and 1/2 of whole wheat pastry and whole wheat white
I was out of raisins, but had a bucket of dried chopped mixed fruits (raisins, apples, apricots, pears--I think that's what in it) and used that instead.
I subbed 1/2 c. of sucanat (turbinado sugar) instead of the brown sugar, too.
**And, to pass on the bit of news from my pal, Kay... the Veganomicon book's price at Amazon has dropped drastically! It was nearly $30 last time we looked, right now it is less than $19!
After cool down, now two days later, the cookies are still VERY VERY tasty, but I wouldn't call them "moist." Chewy and scrumptious, yes-- but moist, no.
And this site <http://www.foodsubs.com/Syrups.html#brown%20rice%20syrup> shows possible substitutions for brown rice syrup & the measurement to do so, and explains why one may wish to use brown rice syrup (slow to metabolize)
Edited by PeakmoreAcademy on Friday, July 4, 2008 at 7:38 AM
Here they are, in their last minutes of cooling.
brown rice syrup
Did these cookies stay moist after they cooled down?
Thanks,
Candice