TVP Oatmeal Cookie - Page 3

BB in MN · 09-17-2006, 09:17 PM

I made a double batch today and I spite it in two. One I added .3 oz raisins and 1/8 cup pecans, the other one added .6 oz eat well be well chocolate and 1/4 cup pecans. They both taste WONDERFUL!

The problem is they are both so crumbly you can not pick them up to eat them- they just crumble apart!

So, the changes I made are I used VCCO and I used vanilla protein powder because I did not have any wheat protein isolate 5000 (yet).

I assume one or both of these are the problem :confused

What do you all think?
Thanks,
Beth

Kevinpa · 09-17-2006, 09:21 PM

I would guess the protein powder. The coconut oil should have little effect as far as texture goes in my opinion.

BB in MN · 09-17-2006, 10:10 PM

Quote:

Originally Posted by Kevinpa

I would guess the protein powder. The coconut oil should have little effect as far as texture goes in my opinion.

Thanks, Kevin, I will try them again once I get the 5000 stuff!

They are VERY TASTY!!!

Just wondering, is your hobby "cooking and creating in the kitchen" ? I sure hope so

Beth

Kevinpa · 09-17-2006, 11:15 PM

I don't know if I would call it a hobby, but I certainly enjoy it. I actually did very little cooking and baking before I retired but was always in the kitchen since I was young watching and learning.....it is suprising what you can learn from observation.

Yummy's_Girl · 10-24-2006, 10:33 AM

Has anyone tried freezing these after baked?? I just wondered how they were when thawed?

Also, if I cannot find the green can crisco, will butter work in its place?

CMIODOWS · 10-24-2006, 10:56 AM

I keep these in the freezer. Mine are smaller than the original recipe, but shouldn't make any difference. They can be eaten frozen or defrosted. I love these cookies.

Tater Head · 10-24-2006, 10:58 AM

OMG, where have I been lol. I didn't know about these

I will be so happy if they turn out. I think I'd toss some walnuts around in some butter and then add those in. I also like Carolyn's idea of plumping the raisins too.

kisler · 10-24-2006, 11:16 AM

I feel very silly. I went to make these last week and realized that I was not sure what 1/3 cup "equivalent" liquid splenda means. It seemed like a lot of sweeter. Does this just mean 1/3 cup of liquid splenda?

Kevinpa · 10-24-2006, 11:20 AM

Quote:

Originally Posted by kisler

I feel very silly. I went to make these last week and realized that I was not sure what 1/3 cup "equivalent" liquid splenda means. It seemed like a lot of sweeter. Does this just mean 1/3 cup of liquid splenda?

NO, that is 1/3 cup equivilent of sweetener so if you are using liquid splenda whatever it is to equal 1/3 cup.

as an example 8 drops of sweetzfree is equivilent to 1/3 cup of sweetener.

kisler · 10-24-2006, 11:22 AM

Thank you! Thank you! I have the sweetzfree and will definately make these tonight!

Yummy's_Girl · 10-24-2006, 11:33 AM

Thanks for the info on freezing! I want to make these this weekend but I'm not sure if I can find the green can crisco or not, so hopefully butter will work in its place

CMIODOWS · 10-24-2006, 11:50 AM

I use butter all the time. I had a green can of crisco, but it kind of had a funky smell. It may just have been because it was quite old - at least a year, but the recipe does just fine with butter.

ira500 · 10-24-2006, 11:53 AM

I've made a few batches of these, and boy howdy are they good!
The last batch i added two tablespoons of almond butter, and that added some nice moistness and flavor.

Kevinpa · 03-13-2007, 05:48 PM

Bumping for those looking for oatmeal cookies.

lori121 · 03-15-2007, 12:07 PM

I really need to write down the ingredients, so that I remember to buy them the next time I go shopping.

notfatforlong · 04-10-2007, 04:35 PM

Quote:

Originally Posted by Kevinpa

Bumping for those looking for oatmeal cookies.

Kevin
What could I use instead of the Almond Flour? I am very allerigic to nuts.
Thanks
Cindy

Kevinpa · 04-10-2007, 05:01 PM

Quote:

Originally Posted by notfatforlong

Kevin
What could I use instead of the Almond Flour? I am very allerigic to nuts.
Thanks
Cindy

Cindy, although flaxmeal is not one of my personal favorites. My guess would be that the golden flaxmeal would be a reasonable facsimile of nut flour to use as a sub.

As an after though I might even sub a mix of 50/50 golden flaxmeal/carbquik for the almond flour

notfatforlong · 04-11-2007, 05:23 AM

Kevin
I've tried flaxmeal before and do just fine with that-I don't have any
on hand right now, but I will get some soon and try these cookies.
They look so good and I could use a cookie right now.
Thanks for your reply.
Cindy

That Girl · 04-11-2007, 12:52 PM

kevin, i have a bag of oat fiber, can i sub that for the oatmeal? the carbs and fiber cancel eachother out, i thought maybe that would save carbs. any ideas? thanks..

Kevinpa · 04-11-2007, 04:06 PM

Quote:

Originally Posted by That Girl

kevin, i have a bag of oat fiber, can i sub that for the oatmeal? the carbs and fiber cancel eachother out, i thought maybe that would save carbs. any ideas? thanks..

Oat fiber is nothing like oatmeal so it will most likely change the texture of the cookie but I have never tried it.

Kevinpa · 12-05-2007, 06:36 AM

LC Grapenuts Oatmeal Cookies Nice crunchy cookie!

12 cookies approx 1 carb per cookie

1/2 cup LC Grapenuts (2.5 carbs)
1/2 cup lc cake and cookie flour mix (carbquik verasion) (4.5 carbs)
1 Tablespoon old fashion Quaker Oats (3carbs)
1/4 teaspoon baking soda
pinch of salt
2 Tablespoons Diabeti Sweet brown sugar
1/2 tsp splenda quick pack

2 Tablespoons Crisco shorting
2 Tablespoons heavy cream
1/4 teaspoon vanilla

Mix all the dry ingredient together in a medium bowl.
Cut in the Crisco till well incorperated,
then stir in the remaining wet ingredient till well mixed.

Form into 1 inch balls and space several inches apart on a parchment lined cookie sheet.
Smash each ball with the bottom of a water dipped glass.

Bake in a 375 degree oven 9 to 11 minutes until golden brown.

magnamater · 12-05-2007, 01:08 PM

Another reason to make the Grape Nuts!

jacksmixedtape · 12-05-2007, 01:10 PM

Hi Kevin, could vital wheat gluten be subbed for that small amount of wheat protein isolate? I also have flax, more almond flour, soy flour, and wheat bran. What would you recommend?

Kevinpa · 12-05-2007, 02:19 PM

Quote:

Originally Posted by jacksmixedtape

Hi Kevin, could vital wheat gluten be subbed for that small amount of wheat protein isolate? I also have flax, more almond flour, soy flour, and wheat bran. What would you recommend?

None of what you list is a good sub for wheat protein isolate 5000. If I were forced to use one of them I guess it would be the soy flour or maybe vital wheat gluten.

jigglenomore · 12-05-2007, 09:48 PM

Wow, those LC Grapenut/Oatmeal cookies have been one of my families' favorite (HC version) for several years now! Thanks so much for coming up with this and the TVP recipe!

Oh, and by the way, your Holiday Greeting is a hoot! Made me laugh out loud, and the best part is where you're standing around waiting for me to decide whether to watch again or make my own elf show!

Elaine

09-17-2006, 09:17 PM	#61
BB in MN Senior LCF Member Join Date: Jul 2005 Posts: 337 Gallery: BB in MN	What did I do wrong? I made a double batch today and I spite it in two. One I added .3 oz raisins and 1/8 cup pecans, the other one added .6 oz eat well be well chocolate and 1/4 cup pecans. They both taste WONDERFUL! The problem is they are both so crumbly you can not pick them up to eat them- they just crumble apart! So, the changes I made are I used VCCO and I used vanilla protein powder because I did not have any wheat protein isolate 5000 (yet). I assume one or both of these are the problem :confused What do you all think? Thanks, Beth

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09-17-2006, 09:21 PM	#62
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I would guess the protein powder. The coconut oil should have little effect as far as texture goes in my opinion.

09-17-2006, 11:15 PM	#64
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I don't know if I would call it a hobby, but I certainly enjoy it. I actually did very little cooking and baking before I retired but was always in the kitchen since I was young watching and learning.....it is suprising what you can learn from observation.

10-24-2006, 10:33 AM	#65
Yummy's_Girl MAJOR LCF POSTER! Join Date: Aug 2006 Location: Ohio Posts: 1,917 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	Has anyone tried freezing these after baked?? I just wondered how they were when thawed? Also, if I cannot find the green can crisco, will butter work in its place?

10-24-2006, 10:56 AM	#66
CMIODOWS Senior LCF Member Join Date: Nov 2003 Posts: 309 Gallery: CMIODOWS WOE: ATKINS Start Date: 11/17/03	I keep these in the freezer. Mine are smaller than the original recipe, but shouldn't make any difference. They can be eaten frozen or defrosted. I love these cookies.

10-24-2006, 10:58 AM	#67
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Cave Creek Az. Posts: 3,713 Gallery: Tater Head Stats: 210/186/135 WOE: Protein Power Start Date: January 5th 2005	OMG, where have I been lol. I didn't know about these I will be so happy if they turn out. I think I'd toss some walnuts around in some butter and then add those in. I also like Carolyn's idea of plumping the raisins too.

10-24-2006, 11:16 AM	#68
kisler Junior LCF Member Join Date: Jun 2004 Location: NYC Posts: 42 Gallery: kisler Stats: Current: 165 Goal: 150 WOE: South Beach with a little Atkins :) Start Date: December 2003	I feel very silly. I went to make these last week and realized that I was not sure what 1/3 cup "equivalent" liquid splenda means. It seemed like a lot of sweeter. Does this just mean 1/3 cup of liquid splenda?

10-24-2006, 11:22 AM	#70
kisler Junior LCF Member Join Date: Jun 2004 Location: NYC Posts: 42 Gallery: kisler Stats: Current: 165 Goal: 150 WOE: South Beach with a little Atkins :) Start Date: December 2003	Thank you! Thank you! I have the sweetzfree and will definately make these tonight!

10-24-2006, 11:33 AM	#71
Yummy's_Girl MAJOR LCF POSTER! Join Date: Aug 2006 Location: Ohio Posts: 1,917 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	Thanks for the info on freezing! I want to make these this weekend but I'm not sure if I can find the green can crisco or not, so hopefully butter will work in its place

10-24-2006, 11:50 AM	#72
CMIODOWS Senior LCF Member Join Date: Nov 2003 Posts: 309 Gallery: CMIODOWS WOE: ATKINS Start Date: 11/17/03	I use butter all the time. I had a green can of crisco, but it kind of had a funky smell. It may just have been because it was quite old - at least a year, but the recipe does just fine with butter.

10-24-2006, 11:53 AM	#73
ira500 Senior LCF Member Join Date: Mar 2006 Location: seattle, Wa Posts: 156 Gallery: ira500 Stats: 224/178/166 WOE: Protein power/GO Diet Start Date: 2/2001	I've made a few batches of these, and boy howdy are they good! The last batch i added two tablespoons of almond butter, and that added some nice moistness and flavor.

03-13-2007, 05:48 PM	#74
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Bumping for those looking for oatmeal cookies.

03-15-2007, 12:07 PM	#75
lori121 MAJOR LCF POSTER! Join Date: Mar 2006 Posts: 1,669 Gallery: lori121 Stats: 189.5/-/145 WOE: Atkins Start Date: Restart Aug 11, 2008	I really need to write down the ingredients, so that I remember to buy them the next time I go shopping.

04-11-2007, 05:23 AM	#78
notfatforlong Senior LCF Member Join Date: Mar 2004 Location: Missouri Posts: 621 Gallery: notfatforlong Stats: 194/148/140 Restart 180/138/140 WOE: Atkins Start Date: 1/14/04 Restart 1/03/06	Kevin I've tried flaxmeal before and do just fine with that-I don't have any on hand right now, but I will get some soon and try these cookies. They look so good and I could use a cookie right now. Thanks for your reply. Cindy

04-11-2007, 12:52 PM	#79
That Girl MAJOR LCF POSTER! Join Date: Dec 2005 Posts: 1,472 Gallery: That Girl	kevin, i have a bag of oat fiber, can i sub that for the oatmeal? the carbs and fiber cancel eachother out, i thought maybe that would save carbs. any ideas? thanks..

12-05-2007, 01:08 PM	#82
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,561 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	Another reason to make the Grape Nuts!

12-05-2007, 01:10 PM	#83
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 2,219 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Hi Kevin, could vital wheat gluten be subbed for that small amount of wheat protein isolate? I also have flax, more almond flour, soy flour, and wheat bran. What would you recommend?

12-05-2007, 09:48 PM	#85
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 419 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Wow, those LC Grapenut/Oatmeal cookies have been one of my families' favorite (HC version) for several years now! Thanks so much for coming up with this and the TVP recipe! Oh, and by the way, your Holiday Greeting is a hoot! Made me laugh out loud, and the best part is where you're standing around waiting for me to decide whether to watch again or make my own elf show! Elaine