This turned out much better than I expected, but I didn't follow the recipe to the letter. I had some extra tahini I wanted to use up, and this seemed like a viable way to do it. I made the following adjustments.
My oatmeal is a really thick rolled type from Whole Foods, much thicker than Quaker brand, so I anticipated the cookies baking up too dense and hard. To remedy this and facilitate blending, I added about 1/4 cup of warm rice milk, and blended everything in the food processor. This resulted in more finely chopped oatmeal, and ensured the molasses was blended properly by heating it up. I also added a dash of salt. I then pressed everything into a pan and increased the baking time by a few minutes.
The mixture was really soft when it came out, so I chilled in the fridge for about 40 minutes. It came out very well; even my picky wife and allergic-to-everything toddler enjoyed them.
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This turned out much better than I expected, but I didn't follow the recipe to the letter. I...