Cookie Exchange Recipes #2

As promised, here are the other recipes from our cookie baking day. One of the amazing things about that day was that we did not exchange recipes beforehand, and yet between the three of us and the six recipes, there were no repeats, and none that were even very similar! From oatmeal to white chocolate to ginger spice, each one had its own distinct flavours.

Chewy Oatmeal Raisin Cookies (modified from the book: “Part-Time Vegan” by Cherise Grifoni)

Makes 2 dozen cookies

Ingredients:

• 1/3 cup vegan margarine• 1/2 cup brown sugar
• 1/3 cup applesauceGEDSC DIGITAL CAMERA
• 1 teaspoon vanilla
• 2 tablespoons soymilk
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 3/4 cups quick-cooking oats
• 2/3 cup raisins (or dried cranberries would be good for Christmas too)

Directions:

1. Preheat oven to 350°F.
2. Mix margarine and sugars. Add applesauce, vanilla, and soymilk. Combine well.
3. Sift together flour, baking soda, cinnamon, and ginger and combine with wet ingredients.
4. Stir in oats and raisins or cranberries.
5. Drop balls of dough onto greased cookie sheet (or use parchment paper or a silicone sheet), and bake for 12 minutes.

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Ginger Spice Cookies

Makes 2 dozen cookies

Ingredients:

• 2 cups flour
• ½ tsp baking powder
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ginger
• 1/2 tsp cloves
• 1/8 tsp allspice
• 1/8 tsp nutmeg (or replace the last 5 spices with a favourite similar mixed spice)
• pinch salt
• 1 cup vegan butter replacement
• 1 cup packed brown sugar
• 1 vegan egg replacer
• 1 tsp vanilla

Directions:

1. Preheat oven to 350°F.
2. Scoop dough by large tablespoons and roll into balls. Flatten and press into granulated sugar to coat tops and place on cookie sheet. Parchment paper or silicone sheets make cleanup easier.
3. Bake 8–10 minutes- only until lightly browned around the edges.

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s

Jam-filled Chocolate Thumbprint Cookies

Makes 2 dozen cookies

Ingredients:

• 2 cups flourGEDSC DIGITAL CAMERA
• ½ tsp baking powder
• ¼ tsp salt
• 1/3 cup unsweetened cocoa powder
• 1 cup vegan butter replacement
• 1 cup packed brown sugar
• 1 vegan egg replacer
• 1 tsp vanilla

Directions:

1. Preheat oven to 350°F.
2. Mix all ingredients until a soft dough is formed. If dough is too crumbly, add a few drops water, soymilk, or oil.
3. Scoop dough by large tablespoons and roll into balls. Flatten and press into granulated sugar to coat tops and place on cookie sheet. Parchment paper or silicone sheets make cleanup easier.
4. Make a “thumbprint” dent in each cookie.
5. Bake for 5-8 minutes. Remove pans from oven and re-indent each cookie and place a blob of jam into each dent.
6. Bake for an additional 3-5 minutes, until jam is bubbling and cookies are cooked through. Jam will set as the cookie cools.

GEDSC DIGITAL CAMERA

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And finally, what bake-off would be complete without the good old….

Monster Cookies!

Recipe makes 6 dozen. (yes it does! This one just kept on going and going, so actually Stacy got several extra dozen of this type). If this is too much, you can halve the recipe or freeze the pre-baked cookies for later.

Ingredients:

• 1 cup butter (or substitute)GEDSC DIGITAL CAMERA
• 1 1/2 cups peanut butter
• 2 cups brown sugar
• 2 cups granulated white sugar
• 4 eggs (or substitute)
• 1 tablespoon vanilla
• 3 cups flour
• 5 cups rolled oats
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups chocolate chips
• 1 cup M&Ms

Directions:

1. Preheat oven to 350°F.
2. Combine first four ingredients in a large bowl.
3. Add eggs and vanilla, and beat until smooth.
4. Add flour, oats, baking soda, baking powder, and salt. Stir well.
5. Finally, add in the chocolate chips and M&Ms and stir until combined.
6. Drop by tablespoons onto greased or papered cookie sheet and bake for 10 minutes until edges are browned.

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