Oatmeal Berry Cookies (Vegan Optional)





It's July 4th, and I'm chillin' after another busy shift at work. As it turns out, getting morning coffee at the coffee shop who's color palette is red, white, and blue is totally the thing to do today in LA. I'm trying to avoid social media feeds today because when I peak, I become slightly jealous of everyone who has today (and the past 3 days) off of work. Meanwhile, I'm going on day 5 of a 7 day week.
I shouldn't complain. Last week, I took 3 days off work to show a long-distance friend (who's name is also Jess) around California. We did yoga, browsed art, ate vegan food, and went camping along the central coast. Photos will come soon, but for now, let's talk oatmeal berry cookies. 

I'm noticing a pattern of go-to July 4th ingredients. Last year, I brought summer berry cake to a friend's bbq party. Backtrack to prior years, and you'll find these strawberry celebration waffles and a vanilla pound cake with coconut lime cream. Each of these recipes scream berries as loud as the sky will scream with whistling fireworks this evening. Next year, I may need to step off this berry train I'm on and find new sources of red, white, and blue. If you have any ideas for a blue ingredient that isn't a blueberry, please comment and inspire me!

...Also, if you read last year's post, you might remember that I react to city street fireworks like a scared little puppy. This year, I plan on trying to enjoy the view of the exploding city of LA without setting off the panic button. If your garage is currently stocked with hundreds of things that go boom, please have fun coloring the sky tonight, but also be safe and stay far from buildings! 

(end of my lame public safety alert)

Tonight, I'm going to get the heck out of my neighborhood to go for a sunset hike where I'll be able to peacefully view the fireworks from afar. I'm packing snacks, a camera, and my headlamp. It's going to be magical! Then, its back to work at 4:45am for me, hurray! 


These cookies do best when they are baked to a dark golden brown. The first batch I made were a little too light and didn't hold together very well post-baking. This is not to say they weren't delicious as heck, they were just a little fall-aparty (word of the day). They can be made vegan by substituting earth balance, flax egg, and non-dairy milk for the butter, egg, and milk used in the recipe below. 

If you stumble upon these cookies and it is not July 4th, I encourage you to sub. in your favorite seasonal fruit in place of the berries! You can also add nuts, chocolate, or re-hydrated dried fruit to this recipe for something more traditional like oatmeal chocolate chip or oatmeal raisin. 





And I musn't forget: a playlist for your 4th (minus the traditional 'proud to be an american' song I sung with my 2nd grade elementary class).





Berry Oatmeal Cookies (vegan optional)
Yield: 18 cookies 
Adapted from: thechiclife

Ingredients:
- 1-1/4 cup rolled oats 
- 3/4 cup all-purpose flour 
- 1/2 teaspoon salt 
- 1/4 teaspoon baking soda 
- 1/4 teaspoon baking powder 
- 1/2 cup butter, melted (earth balance for vegan version)
- 1/2 cup brown sugar
- 1/2 cup cane sugar 
- 1 egg (flax egg for vegan version: 1 tablespoon ground flax + 3 tablespoons water)
- 1 teaspoon pure vanilla extract 
- 1/2 cup diced strawberries 
- 1/2 cup blueberries 

- 1 cup powdered sugar 
- 1 tablespoon butter (earth balance for vegan version)
- 1-2 tablespoons milk (non-dairy milk for vegan version)

Method: 
  1. Preheat oven to 350 degrees and prepare 2 sheet pans with parchment paper or a silicone mat. 
  2. In a large bowl, combine the oats, flour, salt, baking soda, and baking powder, stir. 
  3. Melt the butter in a microwavable measuring cup and let it cool. Then, whisk the brown sugar, cane sugar, egg, and vanilla in with the butter. 
  4. Add the wet mixture to the flour and fold with a rubber spatula until combined. Then, gently fold in strawberries and blueberries. 
  5. Scoop cookie dough (about 2 tablespoons per cookie) onto the sheet pans. Bake for 9-11 minutes or until golden. Let cool for 5 minutes. 
  6. Use a spatula to lift cookies off the pan and transfer onto a cooling rack (take a bite or ten while they're hot!).
  7. In a medium bowl, whisk together the powdered sugar, butter, and milk. Drizzle over the cookies after they are completely cooled. 

*Store in a sealed container for up to 5 days. 
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© A Little Baker
Maira Gall