I made the oatmeal raisin cookies from the book I always attribute to "Peter Barley," The Modern Vegetarian. I used 1c oats and 1c pecans, and toasted them, as he suggests, for 10 minutes before pulsing them. (Half the oat/nut mix is pulsed into a fine powder, half is roughly cut.)These are FINE cookies. Even better, methinks, because I added chocolate to them. I couldn't resist.
1 comment:
They sound so good! The preroasting reminds me of Chocolate and Zucchini's roasted flour cookies (I've never tried them though):
http://chocolateandzucchini.com/archives/2010/04/squeeze_cookies_a_roasted_flour_experiment.php
Post a Comment