|Image Description: Eight freshly baked oatmeal raisin cookies on a baking pan lined with parchment paper.|
What improvements were made? Chemistry is the short answer. Basically, I upped the baking powder, creamed the vegan butter and sugars for longer, adjusted my flax seed egg recipe, and firmed up the cook time and cool time details. I also used fresh brown sugar which I think makes a considerable difference in baking but I don't think it is a required step to achieve oatmeal raisin cookie perfection. I'm very proud that a few tweaks greatly improved this cookie recipe to such a state that I dare say even Sera would steal and gobble them up without a second thought.
For the full recipe and directions, scroll to the bottom.
First as in all recipes I make, I set out my ingredients. These haven't changed much. Whole wheat flour, all-purpose flour, white sugar, fresh brown sugar (see below for steps), salt, baking soda, baking powder (that's homemade, too - see below for steps), vegan butter, flax seed egg (see below for steps), vanilla extract, raisins, oats, and coconut shreds.
|Image Description: A gathering of the ingredients above, minus the sugars, arranged on a day-lit white counter top.|
|Image Description: A ground flax seed egg in a small, white ingredient bowl flanked by partially shown bowls of raisins (left) and |
coconut shreds (right).
|Image Description: A small container of Cream of Tartar in front of an open jar of baking soda.|
|Image Description: A 2-image collage; on the left, a bag of sugar, a jar of molasses and a small white bowl holding a black-handled |
pastry cutter; on the right, a close-up of the white bowl with freshly cut brown sugar.
|Image Description: A close-up image of freshly mixed oatmeal raisin cookie dough.|
|Image Description: A close-up of a freshly baked oatmeal raisin cookie resting on a parchment paper lined baking pan.|
|Image Description: A cooling rack filled with oatmeal raisin cookies.|
|Image Description: A close-up image of an oatmeal raisin cookie broken in half,showing off its delicious |
Oatmeal Raisin Cookies
Prep time: 15-20 minutes
Cook time: 10-12 minutes
Yields: 24 cookies
1/2 cup vegan butter, slightly soft
1/2 cup firmly packed brown sugar
1/2 cup white sugar
1 flax seed egg - 2 tablespoons ground flax seed + 1/4 cup lukewarm water set for 10-15 minutes
1 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup + 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 baking powder
1 cup uncooked rolled oats
A mounding 1/2 cup raisins
A mounding 1/2 cup coconut flakes or shreds
Preheat oven to 350℉. Line a baking sheet with parchment paper.
Make flax seed egg and set aside. Cream butter and sugars for 10 minutes. While butter and sugars are creaming, combine flours, baking soda, salt, and baking powder in another bowl and set aside. Add vanilla extract and flax seed egg to creamed sugars and mix until well combined. In three parts, add flour mixture and beat until well combined. Fold in oats, raisins, and coconut flakes or shreds.
Using a spoon or ice cream scooper, drop cookies about 2 inches apart on parchment-lined baking sheet and bake for 10 to 12 minutes. Remove pan from oven once cookies are slightly golden brown. Allow to sit on the pan for 5 minutes, then remove cookies to a cooling rack for 5 to 10 minutes before devouring. Allow cookies to cool to room temperature before storing.
To store, seal in an airtight container. Cookies will remain fresh for 10 to 12 days. But let's face it, they will be long gone before then.
Walk always in the Maker's light.
END NOTES: This entry is bittersweet for me as it comes amidst great changes in my life. Baking and eating cookies was certainly a highlight of my month, but January has otherwise been very challenging for me; or really winter as a whole has for many reasons. And as a result, I took a step back and worked to refocus the scope of my goals, my wants, and my needs. Sometimes we need to take big steps back to see who we are and who we want to be before we can move forward. But I feel confident I can move forward with integrity to myself and those I care about. However, that means I need to make significant changes in my life to adapt and maintain my focus and perspective.
I have talked openly about my disabilities on a few social media platforms. I have Multiple Sclerosis and it has had a gradual but impactful effect on my life on a myriad of levels. And thus I have come to realize I am spreading myself too thin trying to keep up with everything; from family and my career, to my physical and mental well-being, to my hobbies and social commitments. I have realized that to have more out of life, to be more of the person I want to be, I have to do less.
With all that said, I am sorry to say, dear reader, this is the second to last blog entry for Foods of Thedas. I will share one more Thedosian recipe next month (hopefully on time) and then put the blog aside indefinitely. It is possible I will return once the next Dragon Age game is formally announced or released, but I cannot say for certain at this time.
I am grateful to you, reader, for your interest and support. And I will remain active on social media under the Foods of Thedas handle on Instagram and Twitter but with less frequency. Thank you for reading and being a part of this odd mix of delicious, vegan food and Dragon Age.
Like what you are reading? Great! Come back for a new entry on the third Thursday of each month (mostly - last entry coming February 2020). And have a look at my previous entries for other recipes, and Dragon Age-related trivia and oddities!
Have any friendly suggestions or cool ideas? Want me to veganize your favorite recipe? Please comment below. You can also email me at firstname.lastname@example.org, message me at AGSamuels on Reddit, or tweet me at @FoodsofThedas on Twitter. You can also follow me on Instagram, @foodsofthedas.
Foods of Thedas, formerly Gourmet Vegan Thedas.