As you've seen on my blog, I've made a lot of cookies since starting this. I'm lucky to be a tester for Kelly and Garrick. I've even made a few of my own recipes, adapted others... but this one is a RockStar. No kidding. You can make them softer, you can make them crisper, but you can't beat the buttery, delicious taste.
Amazing Oatmeal Chip Cookies
About 2 1/2 dozen
1/2 cup earth balance
1/2 cup canola oil
1 tsp vanilla
1 Tbsp maple syrup
1 tsp molasses
1 cup sugar
1/2 cup brown sugar (use dark if you have it)
1 cup flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 cups regular oats
1 cup chips (butterscotch! or chocolate)
Preheat oven to either 350 (softer) or 375 (crisper).
Cream the margarine and oil together. Mix in the vanilla, maple syrup and molasses. Then mix in the sugars. Whisk the dry ingredients (except the chips) together in a different bowl, then slowly add to the wet ingredients. Mix well, then stir in the chips.
Drop the cookies on a lightly oiled (or parchment covered) cookie sheet. They spread a little, but not dramatically. Using about 2 Tbsp of dough, pat the cookie down to about 2 inches across and 1/2 inch thick.
Bake at 350 for softer cookies, 375 for crisper cookies for about 12-14 minutes. Let sit on the cookie sheet for a minute or two before removing to cooling rack, or they'll break.
The butterscotch chips are the very best in these cookies. But they're really good with chocolate chips (or no chips!), too. I happen to have a stash of butterscotch chips from our trip to Vermont, so I'm using them a lot. Thank you, Price Chopper!
These cookies have a lot going on for a cookie and I hope you try them!
Amazing Oatmeal Chip Cookies
About 2 1/2 dozen
1/2 cup earth balance
1/2 cup canola oil
1 tsp vanilla
1 Tbsp maple syrup
1 tsp molasses
1 cup sugar
1/2 cup brown sugar (use dark if you have it)
1 cup flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 cups regular oats
1 cup chips (butterscotch! or chocolate)
Preheat oven to either 350 (softer) or 375 (crisper).
Cream the margarine and oil together. Mix in the vanilla, maple syrup and molasses. Then mix in the sugars. Whisk the dry ingredients (except the chips) together in a different bowl, then slowly add to the wet ingredients. Mix well, then stir in the chips.
Drop the cookies on a lightly oiled (or parchment covered) cookie sheet. They spread a little, but not dramatically. Using about 2 Tbsp of dough, pat the cookie down to about 2 inches across and 1/2 inch thick.
Bake at 350 for softer cookies, 375 for crisper cookies for about 12-14 minutes. Let sit on the cookie sheet for a minute or two before removing to cooling rack, or they'll break.
The butterscotch chips are the very best in these cookies. But they're really good with chocolate chips (or no chips!), too. I happen to have a stash of butterscotch chips from our trip to Vermont, so I'm using them a lot. Thank you, Price Chopper!
These cookies have a lot going on for a cookie and I hope you try them!
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