mattmoore's Famous Cookies
Ingredients
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 2/3 cup whole wheat flour
- 1 1/2 cup sugar (recommend: Florida Crystals )
- 3/4 cup margarine (recommend: Earth Balance )
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 cup chocolate chips (recommend: Ghirardelli double chocolate)
- 3 1/4 cup rolled oats (recommend: Quaker Oats Quick Oats)
- 2 1/2 Tbsp. unsweetened applesauce
- 1 Ener-G Egg replacer
Directions
This is my famous cookie recipe. The reason it became famous is because I'm very particular about subsitutions, measurements and timing. Here are detailed instructions for the best cookies ever. If they don't come out right, it's your own fault.
1. Preheat to 350. Cream together the margarine and sugar. Mix the egg replacer and add to the sugar and margarine. Mix well. Add in the applesauces and vanilla. Mix well. In another bowl, sift together the flour, soda, salt and cinnamon. Add to the wet mixture and mix well.
2. Add the uncooked oatmeal one cup at a time to the mixture. The final consistency should be crumbly when mixed but should stick together if you press it. Add in the chocolate. Only add one cup (you chocolate fiends out there!) to the batter. Too many chocolate chips will make it fall apart. I like to use double chocolate chip so you don't have to use as much.
3. Place on a cookie sheet. You should form cylinder shapes that are 1/2 inch high and about 2 1/2 inches in diameter. A spoon and wet fingers make this easy. The shape of the cookie is very important. Because there is not much oil in the cookie they don't settle that well in the oven. Plus when they are a perfect cylinder the edges bulge when they cool--a delicious first bite.
4. Bake for 13-15 minutes. I usually go for about 15 minutes. When taking them out of the oven let them cool on the cookie sheet for a few minutes. Taking them off right away will destroy the cookie. Put them on a cooling rack or wax paper for another 5 to 10 minutes. You should be able to pick up the cookie with two fingers and not have it bend or break in the middle. If you don't eat them all then, put the rest in an air tight container to keep them moist.
