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Pina Colada Oatmeal Cookies
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Description
If I eat these with my eyes closed, it’s like I’m sitting on a tropical beach with a good book. (Check out the related blog post for my detailed pictures.)
Ingredients
- 4 Tablespoons Earth Balance Butter Substitute
- ¼ cups Unbleached Sugar
- ¼ cups Brown Sugar, Packed
- ½ teaspoons Pure Vanilla Extract
- 2 Tablespoons Rice Milk Or Other Non Dairy Milk
- ½ cups White Whole Wheat Flour
- ¾ cups Rolled Oats
- ½ teaspoons Baking Soda
- ¾ cups Unsweetened Shredded Dried Coconut
- ¼ teaspoons Salt
- 4 whole Dried Pineapple Rings
Preparation
Preheat your oven to 350˚.
In a bowl (I use a stand mixer), beat together the Earth Balance and sugars together until light.
Add the vanilla and non dairy milk and beat until blended.
In another bowl, whisk together the flour, oats, baking soda, coconut and salt.
Cut the pineapple into little pieces and mix in by hand to break up the pieces.
Stir the flour mixture into the butter mixture.
Roll the dough into golf-ball-sized balls and flatten slightly.
Bake for 11 minutes. Bake them for 12-13 minutes if you want a crispier cookie.
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cookinglady on 5.22.2010
Have you ever tried canned pineapple cut into little pieces? I can’t find dried pineapple, so I wondered if canned might work the same, or if the texture would be off.