Thursday, April 9, 2009

Chewy on this!

Inspired by a conversation with a vegan last night, I'm making some oatmeal chewies. They aren't quite vegan, however, since I wasn't sure what to sub for the honey. Since there's no egg involved, feel free to lick the spoon - guaranteed to keep you happy for the full 15 minutes until the real thing comes out of the oven. These are the best cookies I've ever made that didn't have butter in them.

Also, I didn't want to waste the energy to cook a half-dozen cookies, so I put the remainder in a tart shell and baked it for the same amount of time next to one of the cookie sheets. Let it cool, push it out, put it on a dessert plate. Put a scoop of ice cream on it and enjoy.

Lori K's oatmeal chewies
Makes 2 1/2 dozen

1/2 cup brown sugar
1/2 cup olive oil
1/4 cup honey
1 small very ripe banana
1 teaspoon vanilla
2 cups uncooked rolled oats
1 1/2 cups whole wheat flour
Finely grated peel from 1 orange
1/2 teaspoon baking soda (not powder)
1/2 teaspoon salt
3/4 cup currents or raisins
1/2 cup cocoa coated almonds, chopped
Blend sugar, oil, honey, banana and vanilla until fluffy (I used a food processor, but a blender or mixer would probably work as well). Heat oven to 350 degrees. Mix together the rest of the ingredients in a large bowl. Add the wet mixture to the dry mixture and mix it all well. Make pingpong-size balls and slightly flatten them on an ungreased cookie sheet. (They will not spread much while baking.) Bake for 15 minutes; do not overcook. Remove sheet from oven and flatten cookies with a flat-bottom glass. Cool for a minute or two on the sheet, then remove them to a cooling rack. They will be very chewy warm, and will get more crunchy with a chewy middle when they cool.

1 comment:

  1. I did get a note from a foodie friend on Facebook that Lyle's golden syrup was a a good substitute for honey in baked goods.