|The Cold Hard Truth: V is for Vegan, Plus a Cookie Bribe||Sundays with Louis: Don’t be Blue..berry Pie Overnight Oats|
It’s Saturday, friends! And that can mean only one thing: I. AM. LAZY.
Or I want to be lazy. Saturdays usually revolve around food, either eating it or making it. But today was rainy and windy and generally gross, and I really didn’t want to do anything, even though I have a pressing to do list. By the way, I’m great at making lists, not so great at remembering to cross things off the list.
I promised to give you a cookie recipe. We’ve been eating the cookies - so many that I had to make another batch, yet I really didn’t want to type up a post about cookies. I have nothing to say about cookies except that I like them. Milk & cookies? Not so big on the milk thing. Cookie monster? Yes, please. Packaged cookies? Er, no. In the amount of time it takes you to walk/drive/bike/hop to your local grocer, you can have these babies baking away and into your belly.
There are three steps: combine, stir, bake.
And optional number four: eat them all.
‘Tis really that simple. So simple you’ll be adding them to your to do list just so you can cross them off.
Eat 12 Peanut Butter Oatmeal Cookies: CHECK!
To Do List Peanut Butter Oatmeal Cookies
(makes 10-12 cookies)
- 1/2 cup spelt flour
- 1/8 cup ground flax seed
- 3/4 cup oats
- 1/4 cup brown sugar
- 1/2 t baking powder
- 1/2 t baking soda
- 1 t vanilla extract
- 1 T safflower oil
- 1/2 cup maple syrup
- 1/4 cup all-natural, organic peanut butter (creamy is best)
1. Pre-heat oven to 350 degrees.
2. Combine all ingredients in a bowl. Stir to combine.
3. Form cookies into tablespoon-sized balls and place on a greased cookie sheet (or a cookie sheet lined with a silpat). Leave at least 1-inch between the cookies because they’ll spread out as they nap in the oven. Oven hog alert!
4. Use the back of your fork to press the cookies down. You want the dough to be pretty flat before going in the oven.
5. Bake 12 minutes or until the bottoms are golden brown. Remove from oven and let cool on baking sheet for a few minutes. If you try to move them too fast, they’ll break. After the cookies have cooled a bit, place them on a cooling rack to cool further. You can eat them now, or have patience. I have none so we dug in right away.
Louis Pug feels the same:
Cookie hog alert!
That’s it, folks. The lazy cook’s cookie for lazy Saturdays.
And on that note: I think I’ll be getting my dinner from the Whole Foods salad bar. Shhh.