When I look back at some of the older recipes on this blog, I cringe a little. Originally I was making notes more for myself, rather than writing for a theoretical internet audience, so quality control wasn't really an issue. I was still at the beginning of a pretty steep learning curve, and often I was just happy to put something edible on the table.
Since then this blog has become a very personal creative outlet, not just a recipe file. I've gradually improved the design, and started to learn some photography basics. (For those kind enough to offer suggestions, I am already painfully aware of my lighting issues!) My standards for a recipe I'm willing to share have also improved from "not bad for restricted diet food" to "only dishes that are as least as good as, if not better than, the traditional version."
At the beginning of the year I promised updates and remakes of some those early posts. My original recipe for Oatmeal Chocolate Chip Cookies is a good example of one of my early experiments that desperately needed improvement. This new version is incredibly good and chewy and could be served without any embarrassment, if there were any left to share after the cookies vultures left the kitchen.
Oatmeal Chocolate Chip Cookies
(Click here for printable recipe.)
1 1/2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 C dairy free margarine, softened (I used Earth Balance)
3/4 C brown sugar
1/2 C granulated sugar
1/4 C plain or vanilla soy milk
1 Tbs apple cider vinegar
2 tsp vanilla extract
3 C oats (regular or quick cooking)
1 C chocolate chips (I used Divvies)
Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone mats. Combine dry ingredients in a bowl, whisk together and set aside. Cream margarine and sugars together until light and fluffy. Reduce mixer speed to low and add soy milk, vinegar and vanilla extract. Mix until smooth, then add oats and chocolate chips, and stir in by hand.
Place large rounded spoonfuls of dough (up to a quarter cup) on cookie sheets. Bake for 10 minutes, or until the edges just begin to turn golden brown. Allow to cool for at least 5 to 10 minutes before moving, to allow cookies to firm up.
Store cooled cookies in a tightly closed, well hidden container.
These cookies are a great way to start Food Allergy Awareness Week. Tomorrow (Tuesday May 10th) I'll be co-hosting a Live Chat at 1pm ET at The Motherhood: Recipe Swap and Tips for Cooking and Baking Delicious Allergen-Free Food. It's being led by Lori Sandler of Divvies, and some of the other amazing co-hosts are Alisa Fleming of Go Dairy Free, Sloane Miller, author of Allergic Girl, and Cybele Pascal.
If you aren't able to make the chat, there will be a summary posted afterward. Also feel free to check out the summary from last week's chat, Navigating Food Allergies: Advocating for Your Child at School, also led by Lori Sandler, and co-hosted Gina Clowes of Allergy Moms, representatives from both FAAN and FAI, and me. (I had posted last weeks information on the Allergic Kid Facebook page, but not here on the blog, in case you missed it.) So bake up a batch of cookies, make yourself a cuppa and be sure to join us tomorrow!
I'm sharing my cookie remake with: