Sunday, November 13, 2011

Thankfulness: Pumpkin Oatmeal Cookies

I am thankful for a lot of different things: amazing husband, incredible kid, extraordinary family, wonderful friends, great job, home sweet home, and all that other good stuff.

Today I am thankful for other vegans.

Especially other vegans who are brilliant in the kitchen and create amazingly delicious recipes when I don't feel like trying to concoct one of my own.  (Please read as: too cheap to waste my own ingredients trying to get it right.)

So, in honor of November, and in the style of the Facebook frenzy of saying what you're thankful for everyday, I am going to post a recipe I am thankful for everyday.

So I would be remiss if I weren't thankful for these:

Pumpkin Oatmeal Cookies
 by IsaChandra
Makes 4 dozen cookies

These are soft out of the oven, but as they cool they are nice and chewy.
They are a serious crowd pleaser, for crowds with taste buds.

Note: I use flax seeds because they make the texture a little chewier,
but I’ve made them without and they’re still good!

 baking sheets
 2 mixing bowls

 2 cups flour
 1 1/3 cups rolled oats
 1 teaspoon baking soda
 3/4 teaspoon salt
 1 tsp cinnamon
 1/2 teaspoon nutmeg

1 2/3 cups sugar
 2/3 cup canola oil
 2 tablespoons molasses
 1 cup canned pumpkin, or cooked pureed pumpkin
 1 teaspoon vanilla
 optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped
 1/2 cup raisins

 Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

These are seriously good. I had baked a small pie pumpkin Little B got on her trip to the pumpkin patch and made my own puree. Much cheaper than a can at the store and though it takes longer, the warm, delicious smell of baking pumpkin curling it's way throughout my house is totally worth it. 

Make these, you'll be thankful you did!  And to be honest, you'll be thankful if you make any of Isa Chandra Moskowitz's recipes.  Serious genius.

So here is to the beginning of my Recipe Thankfulness Series.  One recipe everyday though the end of November.  It might be important to say that my definition of 'everyday' is sort of like 'God created the world in 6 days.' Was is six 24-hour days? Was a day one million years? Who knows? Unlike the Biblical situation, you won't have to wait to see Jesus to ask him about it - you'll know when the next post appears.

Just imagine, a post more frequent than bi-monthly (or quarterly to be truthful)! You best buzz on over to Facebook and say you're thankful for that!

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