Cap, gown, stole and tassel? Check.
Mortar board covered in red glitter and a puffy painted anchor? Check.
Honor cords acquired? Check.
Imminent familial arrival? Check.
Pre-graduation nerves and free time resulting in inventive baking and cooking? MEGA CHECK.
Last blog post before the merriment of commencement commences? Probably check.
It’s happeninggggg!!! This Sunday I graduate from Willamette University with a BA in Art History magna cum laude, Phi Beta Kappa, and with departmental honors. Yesssssss! I had to brag, just a little! I still can’t believe it’s happening. It probably won’t hit me until after it happens, at which point it likely won’t feel real either, ha! Jeez, I thought I had copious amounts of free time after I finished thesising?! I have sooo much now (at least until tomorrow when all the fun starts), I don’t know what to do with myself! Oh wait… yes I do. Cook and bake! Duh. I’ve made some super tasty yummies the last few days, but unfortunately they escaped into my stomach before being photographed. BUT. I’m fully intending on making most of them again, so maybe at some point they’ll make it on here.
Anyway… today when I was sitting around post-running trying to figure out what to do with myself, I stumbled upon these cookies. And had one of those moments where I was suddenly fixated on them and determined to make them, despite already having made red wine chocolate cookies yesterday (but whatever, irrelevant, since they’re almost gone). These are pretty much the complete opposite end of the spectrum from the red wine ones… They have CURRY in them! What a novel and EXCELLENT idea! Curry + coconut + oats = yumyumyum. I’m so glad the inside of my car smells like a spice shop now, since now I have these. Win win win all around. And besides, now I’ll have something to sustain me through the (three hour?! Willamette is so NOT big enough to justify a 3+ hour commencement, pshh) graduation ceremony… I’ll have to hide them under my robe, for snackies! Can’t have the gremlins grumbling when I’m about to get my diploma, can we?!
Curried Chocolate Chip-Oat Cookies with Coconut
Only slightly adapted from Cookie Madness, here! I made half of the recipe on account of already having some red wine-choc cookies left over, and got 7. I’ll include the full recipe here, with my modifications.
These cookies are unusual, but so good! I like them for a change from standard chocolate chip/oat cookies. The sugar and coconut add just the right sweetness to balance the curry powder—I reduced the sugar a bit already, but I probably wouldn’t take it down much further. These are easily made vegan!
- 4 tbsp salted butter (if using unsalted, add 1/2ish tsp salt)
- 4 tbsp unsweetened applesauce
- 1/2 c + 2 tbsp packed brown sugar
- 1/4 c turbinado sugar
- 1 egg
- 1 tbsp milk bev (I used soymilk)
- 1 tsp vanilla extract
- 1/2 c + 6 tbsp whole wheat pastry flour
- 1/2 tsp baking soda
- 1 tbsp curry powder (any kind is fine, just make sure there’s no garlic in it, that would be awkward)
- 1.5 c rolled oats
- 1/2 c shredded unsweetened coconut
- 1/2 c chocolate chippies
Preheat the oven to 375.
In a large bowl, use an electric mixer to cream together butter, applesauce, and sugars. Add in egg, milk, and vanilla, and beat to combine. In a smaller bowl, whisk together flour, baking soda, and curry powder. Add this to the liquid bowl, and stir until just combined, and then toss in oats, coconut, and chocolate chippies. Drop by small (or huge, if you’re like me) blobs onto an ungreased cookie sheet. Bake for 10-12 minutes, depending on the size of your cookie blobs… mine were more like 12, since they were on the large side. Let cool for a minute or two on the sheet, and then transfer to a cooling rack for
eating further cooling.