Tag Archives: chocolate chip

Recipe: Pumpkin Oatmeal Chocolate Chip Cookies

16 Jan

When it comes to baked goods, there are few things I don’t love. I’m especially fond of baked goods with oats in them (oatmeal cookies, layered oat bars with jam, fruit crisps with an oat-based topping…). And pumpkin (pumpkin brownies, pumpkin bread/cake, pumpkin pancakes…). And chocolate (the list is infinite). And I mustn’t forget walnuts….

So what could be better than all of those things combined in one cookie? Not much. These are soft and full of flavor and texture. My husband made these one night after I was pining for something sweet, and they were all gone by the next afternoon (but lest you think the worst, I had lots of help eating them).

Pumpkin Oatmeal Chocolate Chip Cookies © G. Stansbury

Pumpkin Oatmeal Chocolate Chip Cookies
Yield: 4 dozen cookies

1 1/4 c. all purpose flour
3/4 c. whole wheat flour
1 1/3 c. rolled oats
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1 c. white sugar
3/4 c. brown sugar
2/3 c. canola oil
2 tbsp. molasses
1 c.  canned pumpkin
1 tsp. vanilla extract
1 c. chopped walnuts (optional)
1/2 c.  chocolate chips

Preparation

1. Preheat oven to 350°. Lightly grease two cookie sheets.
2. Mix together first six ingredients.
3. In a separate bowl, mix together sugars, molasses, pumpkin, and vanilla until very well combined.
4. Add dry ingredients to wet ones, folding to combine. Fold in walnuts and chocolate chips.
5. Drop by tablespoons onto prepared sheets, one inch apart. Flatten tops of cookies with a fork or your finger.
6. Bake for 16 minutes or until golden on bottom, rotating sheets half way through.
7. Remove from oven, cool on baking sheets for 3 minutes, then transfer to cooling rack or clean counter. These taste best cool, and are especially good the next day.

Adapted from Vegan with a Vengeance, by Isa Chandra Moskowitz.

Recipe: Banana Chocolate Chip Muffiins

24 Jun

Prerequisites: lazy Sunday morning, very ripe bananas, recipe requiring minimal prep time, final product not requiring a fork or plate, and tea/coffee and newspaper at hand.

As an added bonus, this recipe is vegan, which not only produces deliciously moist muffins, but also means kids (and adults) can lick the bowl.  The vegan recipes our non-vegan family likes best are those made with every-day, non-perishable ingredients we always have at hand (vanilla soy milk has become one of those ingredients; I keep some in the cupboard for just this purpose, though it goes into the fridge afterward).

During WWII, when butter and eggs were rationed, many cooks in the United States and elsewhere turned to vegan baking out of necessity–hence a whole generation of “crazy cakes” and other confections. If you have not tried anything vegan, try these. They are scrumptious. But if you prefer, you can always substitute regular milk for the soy milk.

Banana Chocolate Chip Muffins
Makes 16+ muffins

1 1/4 c. unbleached white flour
1/4 c. whole wheat flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar (I like to use 1/2 c. white sugar, 1/2 c. brown, or whatever I have on hand)
1 c. chocolate chips
1/2 c. chopped walnuts or pecans (optional)
4 ripe bananas, mashed
1/2 c. canola oil
1/4 c. vanilla soy milk
2 tsp. vanilla

Preheat oven to 350. Spray muffin tins with baking spray or use liners.

In a medium bowl, mix dry ingredients, including chocolate chips and nuts (if using). In a large bowl, mix wet ingredients. Gently fold dry ingredients into wet. Spoon batter into muffin tins, filling about 3/4 full. Bake for about 25-30 minutes, or until toothpick (or knife or fork) inserted into the muffins comes out clean.