Because what’s better than one cookie? TWO. So this week I’m putting up two of my favorite cookie recipes. One traditional and one vegan. Snickerdoodles and Vegan Oatmeal Cookies.
Currently, I am teaching a weekly baking class at the college I work for. Last week, I taught cookies and had some photos from my class so thought this might make a fun and yummy food article.
My first recipe is for Snickerdoodles. These amazing, light, buttery cookies are some of my favorite and this recipe is definitely the best I’ve used. I’ve gotta hand it to Betty Crocker, this recipe is amazing. Snickerdoodles, with their cracked cinnamon-sugar coated feather-light-selves, are a cookie that please most folks – especially those who are not big chocolate fans. Growing up, these were one of my mom’s go-to (and most requested) cookie recipes and I can attest that these cookies are not only good straight from the oven, but they keep well for several days when stored. This recipe, if followed directly makes the soft chewy snickerdoodles; I think its the butter/shortening combo. Last week, one of my students taste testing the freshly baked snickerdoodles broke hers in half and exclaimed “Ugghhhh! This cookie just make the most amazing wet noise EVER!” These cookies are moist, to the point you can actually hear the chewiness when you break them in half while still warm. If you prefer your snickerdoodles on the crunchy side, you can easily find alternative recipes that will produce a more firm cookie. All right, let’s bust out the butter, Paula style, and bake up these classic cookies.
½ cup butter
½ cup shortening
1 ½ cup sugar
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp salt
2 ¾ cups flour
2 Tbsp. sugar
2 tsp cinnamon
Preheat oven to 400°
- Cream butter and shortening together. Add 1 ½ cups sugar and eggs, mix thoroughly.
- Mix flour, cream or tartar, soda and salt. Stir into creamed mixture.
- Shape dough in one inch balls.
- Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon
Place on cookie sheet, lined with parchment paper. Bake for 8 to 10 minutes. I usually only bake these 8 minutes.
These cookies puff up at first, and then flatten when they start to cool.
Makes approximately 6 dozen. From: Betty Crocker Cookie Cook Book
As much as I love Paula, and butter, I do also love making delicious vegan baked goods so I can share my baking love with all the fabulous vegan folks in my life. This next recipe is based on a vegweb recipe for basic scones that I modified slightly and baked up as cookies. They’re amazing. Really. If I don’t tell, no one would ever guess they’re vegan. As it says in the recipe below, you can really add anything to these cookies and they’re fabulous. Personally, I hate raisins unless they’re covered in chocolate but I am confident that if you made this with 1 cup raisins you’d have your iconic oatmeal raisin cookie. These are light and chewy but also have a nice subtle spice to them from the cinnamon. Nutmeg makes a nice addition if you’re looking to amp up the spice. This recipe is also nice because it only makes about a dozen cookies. Perfect for folks with small households. My students loved them and were excited to share with the vegans in their lives.
Vegan Oatmeal Cookies
1 1/4 cups flour
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup nondairy milk (I use vanilla soy)
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup oats
1 cup raisins, apples, blueberries, nuts, or chocolate chips, etc. (I used Craisins)
1. Preheat oven 375° F and line a cookie sheet with parchment paper. Stir together flour, brown sugar, baking powder, baking soda, and cinnamon.
2. Make a well in the center and stir in milk, oil, and vanilla. Mix well.
3. Fold in oats. Stir in raisins, apples, etc.
4. Drop dough into large balls and flatten them slightly with the palm of your hand. Bake for 12-15 minutes until slightly golden brown and cookie is set (not gooey).
You can add anything you want to them. Amazing dough! I have made added raisins, apples, blueberries, and chocolate chips. All delicious and people love them!
Makes: 12+ cookies, Recipe from: Vegweb.com
17 replies on “A Tale of Two Cookies”
I think I can scrap Snookerdoodles (Snickerdoodles?) from my list. No chocolate! While the name reminded me of Snickers (candybar) with chocolate, caramel and peanuts. For shame for confusing me, Sarah.
I just laughed so hard. For shame!
Sorry for the confusion…apparently you’re not the only one: http://www.cupcakeproject.com/2008/05/snickerdoodles-are-not-related-to.html
They look like a nice experience though, and a bit similar to beignets, so maybe I still with have to try them. As soon as I discover how to translate Shortening and cream of Tartar to Dutch ingredients :)
Woo! A fellow Dutchie! Apparently shortening is not Dutchifiable but according to the Interwebs Crisco shortening can be found at Jumbo, or any online American food store. Same goes for cream of tartar. I’m considering trying it using more butter (MOAR!) and baking powder instead.
Hmmmmm. Can you try it first before I hunt down a Jumbo/miserably fail?
(And geesh, another Dutchie!)
I picked angry on the MoodThingy because I’m not eating all of these right now. Otherwise excellent post! These recipes look amazing.
That is a great reason- haha. My class actually ate them all so I just got to sample. It was cute how excited and proud they were to take them home to share with their friends because they baked them.
If there’s anything better than using butter in a recipe, it’s using butter AND shortening. wowza.
Do you think I can use Â gluten free flour for the oatmeal cookies??
I’ve made that same oatmeal cookie recipe using barley flour (which is low in gluten, but not completely gluten free).
The dough initially looked drier than usual, so I had to temper it using drops/small amounts of soy milk until it looked & felt like the same consistency of other cookie doughs (pliable & easy to shape– it looked a little less sticky & moist than Sarah Mojo’s photos).
The people who ate them didn’t seem to complain because all of the cookies disappeared before the end of the night.
Hopefully this gives some idea about how a low gluten/gluten-free flour would affect the recipe.
Agreed. And GREAT response anhiebnanhie! I know for sure you can also make these with whole wheat flour and they’re yummy as well.
That cookie dough was super moist but then the cookies last a long time without drying out.
Butter AND shortening is the way to go- my go-to chocolate chip cookie recipe also includes both.
Both of those look really good, especially the oatmeal cookies. I’m not a vegan, but all the vegan baked goods I’ve had have been delicious.
Totally agreed. I have always had really good luck with vegan baked goods, both in baking them and trying them. It always makes me sad when folks cringe when they hear something is vegan.
That oatmeal cookie recipe looks really good. Do you think I could substitute coconut oil in place of the vegetable oil?
Probably. If you have it on hand, extra light tasting olive oil works very well.
Agreed! And report back- how did it go!?!
I probably won’t get a chance to make them until next month. I’ll report back as soon as I can!