Julie Hasson: Hey all you baking fans, welcome to everyday dish. I am Julie Hasson and I am going to show you how to make a fantastic recipe for our Chocolate Chip Oatmeal Cookies, and they are vegan too. You ready? Let’s get started. This is very easy, flour; unbleached all-purpose flour, little baking powder, a little baking soda, mix that together like so, there we go, and set it aside. Then what I like to do is I’ll do an egg replacer. Now I like to use Bob's Red Mill egg replacer because it just works so well on recipes, I have never had it fail. So it comes in a powder like this, and you do 1 tablespoon of the egg replacer to 3 tablespoons of water for each egg you are replacing. So I am replacing two eggs and so I’m going to whisk in my water like that, and you know there’ll be a few little ones but try and whisk it together as smooth as you can, okay, like that. And now we can set that aside. Then, now we’re starting the mixing. I have two sticks of softened earth balance margarine. If you don’t have earth balance, you can use in any unhydrogenated great tasting margarine, so we’re going to put that in the mixture. Hopefully you all do need your job then I have done, Okay, put that there. Now we’re going to add our brown sugar.
This recipe just uses brown sugars, here we go, oh how nice, I made a mess too. Okay we’re going to turn the machine on. Now we shut it off, we’re going to add our vanilla. Actually it helps if I lift the head back a little. We have our vanilla and we’re going to add the egg replacer. Now once I add the egg replacer, I like to beat it for a moment so it really gets well incorporated. And you want to scrap up all the extra there that’s stuck in the bowl. I love this recipe too because you can freeze on, they freeze really well. Okay, now we are going to turn it on low so it doesn’t splash out. Okay and then I beat it just until it’s really well incorporated as you can see by looking at the beater there.
Now what we’re going to do is we are going to add our dry ingredients, which are our flour and lavana, mix that in there. Now I didn’t add any salt because there is salt added to the earth balance so I don’t really like them any saltier than what they are this way. Okay, so now we have all of our dry ingredients, and again we are going mix it, but this time we are going to mix it on low because we don’t want the flour just, you know, puff that going all over like that, okay. Now it’s a good idea to take your spatula and to just kind of mix the dough around, in case there’s anything that’s at the bottom that hasn’t been mixed. Now this tends to happen once we’re going to add the oats, so you really want to make sure you get all the oats from the bottom and you mix them up on the top. And now we’re going to add in our oats, as you can see, I am a very messy baker, let’s mix this just briefly.
Okay, now this is where we’re going to flip the stuff around from the bottom. Now I think I should add too, this is one of my tried and true recipes from my bakery days, of course it has been tinkered with a little bit but only for the better. Okay so now this is all mixed in; so what we’re going to do, scrap off the beater. Unless you happen to have somebody nearby that loves to lick the beater and then in that case you can have them lick the beater, it’s really good because there is no raw eggs in it, you can lick the beater and not worry about getting suck. Okay, now we have our batter, and you want to make sure it all mixed. Then what we’re going to do is add chocolate chips, lot of them, yeah I loving that. And if you wanted to at this point, you can add dried cherries and dried cranberries, which just make it insanely good, oh or raisins, raisins are really good too. Okay, so we’re going to mix this together. Alright, so now we have our batter, it’s kind of dry and crumbling but that’s what it suppose to be.
Then scoop, I love the scoops making cookies. They come out perfect all the time and every time, and the other thing too is that everything bakes evenly because they are all the same size, plus they look like they came from a bakery, so it’s kind of a special cool way to do your cookies. So I have got -- and then I also like to press it against the side of the bowl so it really packs it in there, okay so I’ve got my, ball it over there. And I can fit 12 on this baking sheet, oh and it’s lined with parchment paper, you don’t have to grease it and it makes clean up really easy. Okay so then what you do is you lightly smash the top of the cookie, just like that. Okay last cookie on the sheet, there we go, perfect. Now they go in the oven and then we’re going to have the best cookies. These are the best cookies; you’re going to love them. It bakes for about 14 minutes and once you’re cooled, this is what they look like when they are done. Thank you so much for joining me and for this recipe and a ton of other great recipes, go to everydaydish.tv. Happy baking.
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