sweets for every tooth.

Wednesday, November 11, 2009

Emily-Safe Oatmeal Cookies

This is my roommate Emily. She is allergic to everything. Well, almost everything: nuts, dairy, chocolate, mushrooms, etc. etc. etc. But why should she be so punished as to not get to sample what I bake? So I tweaked my Great Aunt Lora's Oatmeal Cookie recipe (in the family for years, I love playing around with this recipe and adding things here and there), using egg substitute and margarine instead of eggs and butter. The real ingredients are listed under "Thoughts." Now, you may think it's odd that these cookies contain coconut, especially since I mentioned I do not like coconut. At all. No Pina Colada for me, extremely attractive and exotic cabana boy. However, the coconut makes these, so become a believer! And then I saw her face, na na na na, now I'm a believer...

Here's what you need:

1 Cup White Sugar
1 Cup Brown Sugar
1 Cup Lactose-Free Margarine, Room Temperature (I used Nucoa Real Margarine)
Egg Substitute Equivalent of 2 Eggs (Liquid or Powder Versions both work)
2 Cups Flour
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla (or more to taste)
1 Cup Coconut, shredded
3 Cups Old Fashioned Oats

Preheat Oven to 375 Degrees Farenheit.

Blend Sugars and Margarine. Add Egg Substitute and Vanilla, blend. Sift together flour, salt, soda and powder, and add to first mixture. Blend. Stir in Oatmeal and Coconut. Mixture will be very stiff. Drop by teaspoonful or larger in balls onto baking sheet, flatten slightly.

Bake at 375 for 8-10 minutes until edges are golden. The cookies will still be very soft when you remove them from the oven...don't over-bake! They will continue to bake as they cool.

*If you like a crispier cookie, flatten the balls more. Bake for same amount of time, 8-10 minutes.
*If you like a chunkier cookie, add chocolate chips, raisins, both!
*I LOVE sprinkling cinnamon-sugar on the top of the cookies right as they come out of the oven. You can also add 1 tsp or so of cinnamon to the batter before baking.
*This makes a LOT of cookies, about 60 if you're dropping by the Tablespoon. Don't need that many? (Ahem, don't have any self control with fresh baked cookies...) Halve the recipe! Cut every ingredient in half and continue as posted.
*The standard recipe (aka Emily Don't Get Near These) calls for the same ingredients, just swap out the margarine for 1 Cup Butter, softened, and the egg substitute for 2 Whole Eggs.

The Verdict
(not just a movie that my parents chose my name from):
*A little on the dry side, but this dairy free cookie tastes just as delicious as the original. Re-heat and the dryness disappears!
*The batter doesn't congeal as well, so really press together the mixture as you're forming balls on the baking sheet.
*Clean-up was easier. Butter=greasy bowls to wash. Nucoa Real Margarine? Not so much. Nice.

Now, I may be partial, but I think my Aunt Lora's Oatmeal Cookie Recipe is one of the best around. Unfortunately, I don't bake and ship, but Deluscious Cookies does, and their Oatmeal Cookie is the best I've ever tasted that didn't come out of my own oven. Better yet? They deliver it with milk in a glass bottle! How 1942! https://delusciouscookies.com/


Margaret said...

Caity, I am also not a coconut fan (I also say NO to pina coladas!), but I very much enjoy coconut in cookies and sometimes in cakes. In fact, next time you come to New York I'll take you to a spot with a coconut cookie so good you won't even notice there's no delicious chocolate in it. Get ready.

Also, now I want a cookie.

Emily said...

Thank you again for making these for me! Your the best and they were fabulous!