SELF [while spooning oats into the measuring cup]: No wonder nobody cooks, if they think you have to do it like this! end scene
Okay, but f'reals: you can just scoop out the oats and flour. It'll be fine. [1]
Today's recipe is Carrot Cake Oatmeal Cookies, by Amy of Amy's Healthy Baking.
Substituted (2 of 10)
- White flour for wheat flour (it's what we had)
- Canola oil for butter/coconut oil (more cholesterol friendly)
I'm not counting the honey I used for maple syrup, because she lists that as an alternative.
I oiled the pan rather than using a silpat, worked fine.
For the first time in forever, this recipe actually does call for instant oats rather than whole oats. What a miracle.
Should have added:
- Raisins (because I love them)
- Nutmeg
- More carrots
- Ginger?
Does it work? Sure. Were they a good "healthy" dessert? Yep.[2] Were they perfect? Nah. I found them a little bland and dry (not crumbly, though, as the recipe warned if you used the scoop method) - in fact, once they sat overnight, they got more moist. I think raisins and nutmeg would add a lot, and icing definitely would. Though, if you're adding icing, they're probably not a health dessert any more.
xo,
Devo
[1] Full disclosure: I currently live at a high altitude, and that may have affected things (since you need a little more flour when up high).
[2] Compare these cookies' 2tbs oil, 1 egg, and 1/2 c sugar to chocolate chip cookies' 2 eggs, 2 sticks butter, and 1.5 c sugar.
No comments:
Post a Comment