Who wants to eat a giant cookie right now?
If you didn’t just jump up from your chair and scream, “ME!” … our team of highly trained psychiatric specialists is standing by to take your call.
Because, come on, it’s a giant cookie. And any aversion to giant cookies speaks to some sort of repressed childhood trauma.
I’m going to keep this short and sweet, since I know you’d rather be eating this cookie than listening to me describe it… and also since Andy came home from London on Tuesday and I’d rather be spending time with her than describing it to you.
Everybody wins!
This little guy was born out of a need to sate my sugar and refined carb cravings without undoing my entire day. It’s completely flourless, gluten-free, vegan-optional, and comparatively low in sugar when weighed against my usual fare. Good going, self!
Since it’s made in the microwave, this cookie is cakey instead of chewy. You’ll definitely want to eat it with a fork. This isn’t a problem for me because I like my cookies on the cakier side anyway. Plus eating one with a fork makes it feel more substantial somehow, like I’m eating a miniature meal made of cookie.
A meal made of cookie. Now there’s a train I could get on board.
ingredients
1/4 c quick-cooking oats (use GF if sensitive)
1 tbsp brown sugar
1 tbsp peanut butter, or any other nut or seed butter
1 tbsp plain Greek or soy yogurt
1 tsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla
1/8 tsp cinnamon
1 tbsp optional mix-ins — chocolate chips, raisins, sprinkles, chopped nuts, etc… get creative!
directions
1. In a small bowl, mix together dry ingredients (oats, sugar, cornstarch, baking powder, salt, and cinnamon). Add wet ingredients (peanut butter, yogurt, and vanilla) and mix to form a thick dough. Fold in any mix-ins.
2. Line a microwave-safe plate with a small piece of parchment paper. Scoop the dough onto the paper and pat it into a 3-4″ disk — there’s no real science to it; just make it look like a cookie!
3. Microwave on high for 35-45 seconds, or until just cooked (cooking time will vary depending on the strength of your microwave — don’t overcook, or it will be dry and crumbly). Let cool for a minute or two and enjoy!
anita
/ August 16, 2012I think you need to send one of your psychiatric specialists over. Now cheesecake, on the other hand….
molly alice
/ August 16, 2012Haha! If I can figure out how to make cheesecake in the microwave, you’ll be the first to know!
anita
/ August 17, 2012Deal =]
learningmypathtowardsgod
/ August 16, 2012I’m ready to dig in! Got my fork ready!
Ask Akamo
/ August 17, 2012interesting!
ally
/ August 17, 2012so useful & so yummy!
xo
http://allykayler.blogspot.ca/
Long-Distance Dad
/ August 18, 2012Very cool. A good way for me to indulge a sweet tooth craving without buying a box of Pepperidge Farm or Kashi cookies at the store, scarfing down the entire box (because guys do that)… and then feeling wracked with guilt and self-loathing.
Can you double this recipe?
molly alice
/ August 18, 2012Haha, taking steps to cut back on the self-loathing is always a good thing!
You can definitely double it, but I would play it safe and make two separate cookies as opposed to one big one. Otherwise it might not cook evenly in the microwave, and you’d end up with crumbly edges & a goopy middle. Of course, this is just my (educated?) guess.
healthygirlandthecity
/ August 20, 2012definitely going to get creative with this one – yum!
mrsblocko
/ September 27, 2012I made this and wrote about it here. What type of oatmeal did you use, quick cooking? My cookie was tasty, but looked so different from yours?
molly alice
/ September 27, 2012You know, it probably was quick cooking oats. I confess I didn’t read the container very carefully! I’ll go back and specify.
Glad you managed to make the recipe work regardless! I love me some blueberries
Janine
/ April 13, 2013Wow! This was amazing. Love the combination and ease of making.