I got on Instagram only in January 2015... I'm still killing myself for not getting on it earlier! I knew I'll get to see some great photos, that I get to know people better (the ones that have blogs, are food writers, chefs etc.). I also knew, that I'll be able to share more of my life with others. I like that about Instagram - it connects.
Oatmeal cookies, never baked them before, can't remember eating them either, but when I saw that delicious photo on Cookbook-Addict account I knew I just had to bake them. She was kind enough to share the recipe with me - and I'll be forever grateful for that.
The cookies - where do I start!? Crunchy on the outside, slightly soft on the inside. Sweet, but not sickly sweet and you can always tell yourself it's full of those healthy oats.
How to make it...
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegan unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 aquafaba eggs, at room temperature (6 tablespoons of aquafaba)
- 2 teaspoons vanilla extract
- 2 3/4 cups rolled oats
- 1 cup vegan bittersweet/dark chocolate chips or chunks
- 1 cup vegan milk chocolate chips or chunks
Method:
- Preheat your oven to 160C (320F).
Oatmeal cookies, never baked them before, can't remember eating them either, but when I saw that delicious photo on Cookbook-Addict account I knew I just had to bake them. She was kind enough to share the recipe with me - and I'll be forever grateful for that.
The cookies - where do I start!? Crunchy on the outside, slightly soft on the inside. Sweet, but not sickly sweet and you can always tell yourself it's full of those healthy oats.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegan unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 aquafaba eggs, at room temperature (6 tablespoons of aquafaba)
- 2 teaspoons vanilla extract
- 2 3/4 cups rolled oats
- 1 cup vegan bittersweet/dark chocolate chips or chunks
- 1 cup vegan milk chocolate chips or chunks
- Preheat your oven to 160C (320F).
- Put all the dry ingredients into a big bowl and mix them.
- Add the aquafaba eggs into a jug, add vanilla extract and mix them a bit with a fork.
- Add the egg mixture to dry ingredients and mix.
- Cut the butter into pieces and using your hands/fingers rub the butter into dry pieces, until it becomes fully and evenly incorporated.
Smacznego!
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- Wet your hands and shape small pieces of dough into ping pong size balls, then press into thick discs.
- Place the cookies on your lined baking tray, leaving some space as the cookies will spread when baking.
- Bake for 30 minutes.
- When you remove the tray from the oven just drop the tray lightly onto the counter...this creates the lovely cracked finish a good cookie should have...crispy on the outside, chewy on the inside!
- Cool on wire rack and. They will keep well for few days at least, in an airtight container.
Smacznego!
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Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen
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Pozdrawiam, Anula.