Again, no pictures of the cookies yet but Zoey has a question: So when are we making cookies???
You should only have to go over these once or twice to grasp some of the nuances of this recipe. Hopefully these notes will help you to be successful on the first kick at the can. If you are having problems please contact me through the contact page so we can work this through together and hopefully reach a satisfactory conclusion.
Also, you may have some suggestions as to how this recipe could be improved. Again, please use the contact page.
The items below coincide with the steps in the recipe:
There is only one element working in my oven so I have to preheat it as my first step. It takes about 20 minutes to bring it to 350F. If your oven is newer or works better than mine do the preheat so that the oven is ready when the first batch of cookies is ready to go in. You will save some electrical costs.
When the capsule powders are add to the oats it doesn't hurt to give a quick stir to mix the powder through the oats. I haven't tried it but I think that liquid honey would be a good substitute for the maple syrup. A careful eye on the cooking here is necessary. Stirring is necessary often with this mix. Don't let it get too hot. If you can't stick your finger in it without risk of a burn then get it off the heat and turn the burner off. When it has cooled down you can put it back on the burner but DO NOT turn the burner back on.
Remember when mixing the dry ingredients - DO NOT add the buckwheat!
The oat mash gives these cookies a little more body. You can add as much or as little as you like. There are limitations though. I try not to keep the oat mash longer than a week. That would be the mash from 4 oat milk recipes. I suppose you could freeze it and have it on hand when required. In that case I wouldn't add more than a cup of the mash to the cookies.
More than the called for buckwheat can be added but don't add more than an additional 1/2 cup. If there are still shiny spots it should be okay.
I use a cookie sheet that doesn't have turned up edges. It is easy to slide parchment sheets of cookies on and off. If you don't have one of these, try using a large baking pan upside down. It will be a little more awkward but should still work.
My oven is warmer at the back so I have to reverse my cooking sheet halfway through the baking process. If your oven provides uniform heat then this step will not be necessary.
My kitchen is quite small so counter space is a premium. I have stackable cooling racks. See the Links & Sources page for the information on where to get these if you want them.
Additional Notes
It is important to err on the side of less for the liquids. There are just enough dry ingredients to balance the liquids. Any extra liquid is going to throw off the ratios of the dry mix.