Versatility Cookies

The great thing about having a blog is that if you’re ever bored or trying to procrastinate, you have an outlet right at your fingertips. I’m procrastinating at the moment, trying to ignore the tube of crack filler that is currently staring at me from the top of the stairs, willing me to use it to fill all the teeny-weeny yet incredibly visible holes that the previous owner of our house covered the stairs in. The problem is I’m way more interested in cookies than crack filler, and here’s why: they’re much tastier (if the smell is any indication anyway). I’m thinking a smooth, restful album like The Best of Sade is a good way to go as we pull this recipe together.

If you're not in the mood for sugarplum fairies, feel free to substitute bits of plum for chocolate chips, candied ginger or bits of dried apricot. Really, the only limit is your imagination (and your palate I suppose).

Here are the ingredients you’ll need:

  • 1 cup unbleached flour
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  •  about 1 cup fun ingredient of your choice, as long as it’s in little bits (e.g. fresh plums shown above, chocolate chips, dried apricots, etc.)
  • 1 cup organic sugar
  • 1/2 cup canola oil (or 1/2 cup veggie butter, melted)
  • 1 tsp vanilla
  • 1/4 cup water

Make sure all ingredients are at room temperature. I don’t know why, but this recipe works way better if everything is at room temp. Preheat your oven to 350 degrees F. Put your cookie sheet in the oven while it’s preheating (or on top). Meanwhile, in a large bowl, mix the flours, baking powder, salt, and fun ingredient of your choice. Make a well in the center and set aside.

In a medium-sized bowl, mix the sugar and oil well. Add the vanilla and then add the water, mixing them in thoroughly. Add the wet ingredients to the well in the dry ingredients. Mix well but be careful not to overwork the dough. Add more fun ingredient of your choice if you need to, then spoon about 1 tbsp of dough onto your cookie sheet (no need to grease), ensuring that there’s at least 3 inches between each dough ball. Toss the cookie sheet in the oven and bake for 5 minutes, flipping and rotating the sheet (top oven rack to bottom oven rack, as well as 180 degree rotation of the sheet, e.g. clockwise). Bake another 4 minutes. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in 2 minute increments from the 9 minute mark (total) until they get to where I like them. Take them out when they are done and move them to wire cooling racks. If they start to split or come apart when you try to move them, let them sit on the pan for 2 minutes before transferring them to the racks.

Sigh… I’ve reached the end of my post, which means it’s time to tackle all those zillions of holes. Think I can do it with a cookie in my hand?

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2 Comments Add yours

  1. lil'bloodmouth says:

    here’s a stylistic choice you might consider for the blog.

    1. lil' vegan says:

      Hehehe, although I think it’s awesome — his dedication alone is stunning (those knives don’t look terribly easy to handle) — I don’t think I can pull it off. My demeanor is more goldilocks than goth unfortunately 😉

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