Cookies:1, Empty Tupperware: ZERO!

mmm, cooookies!

Shazaaam! Two cookie posts in a row! Are you feeling loved? You should  be… I have only your best interests at heart :)

I promise I haven’t fallen off the blogging wagon! I’ve been SO BUSY with recruitment, but my normal schedule is returning to me on Monday, so we’ll have lots of tasty eats coming. Hooray! I’ve been getting antsy: there is decidedly NOT enough time to cook when you are expected to eat dinner at 3:45 in order to have time to recruit new sisters. A fun activity, to be sure, but definitely not friendly to kitchen experiments. It’s a bit more conducive to eating a sandwich for dinner. Yes. I did that yesterday.

BUT.

I made up for it with spontaneous cookies made during my lunch break between class and work! Time management, for the win! Hayley:1, crazy schedule: ZERO. Take that, empty Tupperware. Rejoice, in your fullness! You are empty no longer.  And I am satisfied. For the moment, anyway. I’m sure the combined efforts of Kira and I will make short work of this current batch, like the last *cough* two. Oops. What can I say, a girl’s gotta have cookies! It’s in the blog title, after all.

the not-so-leaning tower of cookies!

Besides, these are healthy(er) cookies—not your average white flour/sugar laden/yucky additive cookies. I like to make cookies that are bursting with nutritional value (or at least have some redeeming qualities!), so that I can eat them for a snack, in a pinch. And when I eat them for dessert, they’re much more satisfying. This particular incarnation is full of healthy things: they’re vegan (if you use vegan chocolate chips, which I didn’t), which means less saturated fat. They have oats and whole wheat flour, which means whole grains and soluble fiber! AND they have chia seeds (antioxidants galore and mega omega-3s) and coconut (healthy fats and anti-inflammatory properties!). And chocolate. Because what is life without chocolate? For cookie, these are pretty spectacular little guys. Oh yeah. Did I mention they are DELICIOUS?! Because they totally are. So seize your next awkward block of time (hellooo, lunch break!) and bake yourself some indulgently healthy sweets. You’re worth it!

"letting them cool". ha. as if.

Chocolate chip, Coconut and Chia Cookies

Adapted from (Neverhome)Maker, here!

These cookies are soft but a bit crumbly, with oaty-coconuty goodness. If you like a slightly denser cookie with nut butter, or want another chia recipe, check these! Both recipes produce cookies that are lightly sweet, but satisfying. I got about 11 good-sized (like 3″) cookies from the full recipe.

Whatcha need!

  • 1/2 c Earth Balance spread
  • scant 1/4 c brown sugar
  • scant 1/4 c turbinado sugar
  • 1/4 c unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 2/3 c whole wheat pastry flour
  • 1/3 c unsweetened shredded coconut (or flakes. I used shredded)
  • pinch of salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 c instant oats (make sure you use instant, I think rolled would be too flaky/crumbly)
  • 1/3-1/2 c chocolate chippies, depending on your preference
  • 1.5 tbsp chia seeds
  • *If you want to throw in other add ins, feel free! I might try wheat germ next time…
they're saying: make meee!!

Preheat the oven to 350.

With an electric mixer, cream together Earth Balance and sugars until creamy. Add applesauce and vanilla, and beat to combine. In a smallish bowl, whisk together dry ingredients: flour, coconut, salt, baking soda and powder. Add dry ingredients to your butter/sugar bowl, and combine (I used the mixer again for this, and it was fine…just be careful wher you’re flingin’ that stuff!). Stir in the oats, chocolate chippies, and chia seeds by hand.

Drop/roll into little balls and flatten slightly, making sure not to lose any of those precious choc chippies! Place on an ungreased cookie sheet, and bake for 10-12 minutes, or until lightly browned. Mine were done at about 11.

Go eat your cookies outside, in the warm (!!) Oregon sun, like a somnolent kitty in front of your apartment door. Thank you, Oregon, for this gloriously sunny day in January!

 

Channeling my inner Aztec Warrior

Wait... are those...?

Rainy weather needs cookies.

Besides, there was an appalling lack of dessert around here, and I was in need of something to satisfy my sweet tooth (healthfully, if you please). So. I decided to make healthy(ish) cookies! Who doesn’t love cookies? And besides, these are good for you. You want to know why these are good for you? Suuuure you do! Alrighty, here’s the dealio: These cookies have not only oats (a whole grain), and peanut butter (healthy fats), but they also have CHIA SEEDS!

Pause for effect.

chia! I didn't take this photo, though :) credit: http://www.buybigorganic.co.uk

You know, like those little things that you grow chia pets with?  Apparently they’re useful for something beyond growing funny green “hair” on a statue (who knew?!).

I have been putting these on oatmeal since freshman year of college (and, in fact, asked for them instead of candy one year for Christmas), but I’ve never really baked with them until this year! It’s fun, you should try it :)

These tiny little seeds date back to the time when the Aztecs were using them for sustained energy, as the main ration for their warriors (eating them makes me feel fierce). A higher source of omega-3 fatty acids than flax seed, these little babies are a superfood! They’re incredibly high in antioxidants, provide fiber, and are also a good source of calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. Woah. That’s a mouthful for a tiny little seed! And they are seriously tiny. But they can be added to all kinds of things, with no taste addition (at least, not that I notice). Apparently there’s also been research that suggests chia seeds slow the breakdown of carbohydrates, which in turn slows their conversion into sugar. They also have anti-inflammatory properties, and provide quality protein. All pluses, in my book. But enough with the nutrition lesson! I just needed to give you even more of a reason to make and eat these cookies.

I’ve just been validated by my lovely roomie as well: as I sit here writing this, I can hear Kira “mmm yumm-ing” from the other room over their deliciousness! These cookies were a big hit with both of us, hooray!

COOKIES!

Chocolate Peanut Butter Chia Cookies

Adapted from Yummy Mummy, here! I got 13 decently sized cookies.

  • 1.5 c rolled oats
  • 1/2 c whole wheat pastry flour
  • 1 tsp baking powder
  • 1.5 tbsp chia seeds!
  • 1/4 c (half a stick) butter, room temp or softened in the microwave if you’re lazy like me
  • 1/4 c brown sugar
  • 3/4 c natural peanut butter (just peanuts and salt, please! Mine was chunky, which is extra delicious)
  • 2 eggs
  • 1 tsp vanilla
  • a good handful of chocolate chips (extra points for heart healthy dark chocolate)…mine was about 1/3 c
playing with my food again?! nahhh...

Preheat the oven to 350, and line a cookie sheet with parchment or wax paper. In a medium bowl, whisk together dry ingredients: oats, flour, baking powder, and chia seeds. Using an electric mixer, cream butter and brown sugar until fluffy. Add in peanut butter, eggs, and vanilla, and beat to combine. Stir in dry ingredients, as well as chocolate chips. This dough is flaky, so I just got messy and used my hands to shape little cookie balls. They don’t spread, so feel free to cram them all on one cookie sheet (instant gratification, yesss). I flattened the tops a bit, and stuck on the chocolate chips that insisted on falling out. (Why do chocolate chips never want to stick to dough with peanut butter in it?!)

Bake them for 10 minutes, until lightly golden! Devour. Channel your inner Aztec warrior.

oops. it fell down!

Cookies are not structurally-sound building materials (sadly)…

mmm...

Wait… are those…?!

COOKIESSSS!!!

I dare you to NOT drool over these.

Even after the glut of holiday treats, why not have oneeee teensy cookie more? (Meeester Creeasote?! hehehee) It’s still New Year’s Day, after all, and as the Rose Parade isn’t until tomorrow, that kind of makes tomorrow New Year’s too. Ish. Enough that I can say it is, and eat holiday cookies. And really, chocolate chip cookies are my ideal way to ring in the new year. They go with champagne, right?! And if I eat them for New Year’s, along with my black-eyed peas and cabbage, doesn’t that mean I’ll have lots of chippies in the coming year? I hope so.

Besides, if I can drool over these, so can you. We know I’m the ludicrously picky chippy cookie-snob, the one who will only eat chocolate chip cookies that conform to my exacting specifications. Which is why I usually end up at my favorite bakery, rather than making my own (instant gratification has nothing to do with it, oh no, of course not). But THESE.

coooookies

These actually are deeeelicious. Not exactly to my bakery specifications, but delicious enough that I inhaled two fresh off the cooling rack (cooling? psh. Cookies don’t need to cool. Cooling racks are more like the cookie-waiting-to-be-eaten holding area). I would definitely make these again, which is saying quite a bit coming from me. They are perfectly crispy on the edges, with a chewy, vanilla-y middle. They do have a really pronounced vanilla flavor, which I (and Vacuum Vati) love. The only way they could be more perfect is if they were a bit fatter… they flattened out just a bit as they cooled. Not that this stopped me from eating them, clearly. Don’t let it deter you…

these are about to get up close and personal with my tummy gremlins

Crispy-Chewy Chocolate Chippies

Adapted from Full Circle Foodie, here!

I probably got about 30 cookies, most a few inches across, and several that were *ahem* larger (I may have eaten those myself. Shhh, don’t tell. Another picky specification: cookies are supposed to be BIG).

Rummage in your pantry for the following:

  • 2 c whole wheat pastry flour
  • 1/2 tsp  baking soda
  • 3/4 tsp salt
  • 3/4 c unsalted butter, melted
  • 1 c brown sugar, packed*
  • 1/2 c white sugar
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 c chocolate chippies!**

*I left the sugar content as is in these, since brown sugar is what makes them chewy. However… for a second batch, I think I would play with reducing sugar, like in  my other recipes. Though I like deadly sweet (occasionally), I’ve come to prefer less sweet versions. Likely the sugar could be cut by about 1/4 without effect. Oops, oh well, I guess I have an excuse to make another batch…

**I also prefer a higher cookie to chocolate ratio in my cookies, so I cut the chocolate by half. Up to you, whatever floats your cookie boat!

This is like the Isengard of cookies (only not evil)

Preheat the oven to 325, and line your cookie sheets with parchment paper.

Sift flour, baking soda, and salt into a large bowl. In a mediumish bowl, whisk together melted butter and sugars until fluffy (no stand mixers allowed for this recipe! Use it as a bicep workout). Add in whole egg, yolk, and vanilla, and whisk until your arm falls off. Fold into dry ingredients, as well as choc chippies. Drop by one-inch ish scoop for smallish cookies, or fatty scoops like mine for bigger ones. Or a combo. Like I said, whatever makes your cookie float! (in milk, ha)

Bake for about 14 to 16 minutes. Mine were about 14 for the smaller ones, 16 for the larger ones. Let cool for a few minutes on the cookie sheets, and then transfer to the cookie holding area (as in, those waiting to be discreetly scarfed on the way through the kitchen).

Eat, and relish the fact that not only will you have good luck in the New Year (thanks to my Southern roots: black-eyed peas and cabbage), but that my future will be rife with cookies. Can’t ask for a better 2012 than that. Wait… are those…?! :]

playing with my food?! nahhhh...
heheh whoops... Isengard was apparently not seismically sound...

Ludicrously cookie picky.

Cookiehenge?!

Really?!

I just realized I have never posted a cookie recipe on this blog! This blog, in whose title COOKIES plays an extremely large part. Mind blown.  This is on the scale of severe cookie deprivation. Cookies are… my favorite things.

EVER. But I’m really particular. No, let me rephrase that. Ludicrously picky. Just ask anyone who has ever come with me to buy one in a bakery or somesuch. I’m that kid. The one who points to a cookie waaaay back in the back under about five other cookies and will not walk away until that specific cookie is in my possession. Yep. That kid. And chocolate chip is my ultimate favorite. Except only the ones that are chewy/slightly crunchy on the edges, and chewy/soft in the middle. See? I’m not picky, or anything… To date, the best chocolate chip cookie I’ve eaten is from a bakery at home—I get one every time I fly up to Oregon, and have been known to buy one a day in advance, if I’m flying out too early to get one the day of. Whatever, at least I have my priorities straight!

But the funny part is… I am fundamentally unsatisfied with the chocolate chip cookies that I make. Weird, I know. But I way prefer to get them from a bakery (a good one, mind you…no cookie schlock for me). However. This does SO not apply to other cookies I make… these, for instance. I LOOOOVE pumpkin, as we know. So it goes without saying that I LOOOOVE pumpkin chocolate chip cookies even more. Besides, opening a can of pumpkin but not using it all gives me an excuse to eat my favorite pumpkin-y breakfasts. And having cookies around makes my days sooo much better.

See that top one trying to escape? It found a nice home in my tummy...

These cookies are my favorite kind of pumpkin cookies: cakey and soft. I know there is some debate in the cookie camp over whether a cakey cookie is acceptable, and I would certainly agree that cakey cookies are WORTHLESS when I want a good chocolate chip (refer to above statement regarding acceptable cookies). However. Pumpkin cookies are designed for cakey factor. Pumpkin somehow makes cakey acceptable. I enjoy these based on their cakeyness.

However. If you try to trick me with a cakey chocolate chip cookie, I don’t think we can be friends.

Just kidding! We can be friends. I just won’t eat your cookies… and you’ll owe me an acceptably chewy one ;)

So. Without further ado, here are the cookiesss!

of course I don't play with my food...

Pumpkin Chocolate Chip Oat Cookies

Adapted from here!

I made half the recipe, as per usual, which gave me 11 good-sized cookies (good sized, as in you don’t feel cheated with one, or guilty with two. Not you should ever feel guilty about eating cookies, I mean really. They’re COOKIES!) I’ll post the halved recipe here.

  • 1 c whole wheat pastry flour
  • heaping 1/8 c rolled oats (ish… I didn’t measure, so just use your judgement)
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda (Apparently I forgot this in my recipe, but my cookies turned out fab anyway)
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp ginger
  • 1 egg
  • very scant 1/2 c sugar (I used brown with a smattering of turbinado)
  • 1/4 c canola oil
  • 1/2 c pumpkin puree
  • 1/2 tsp vanilla
  • a judiciously large handful of chocolate chips (it never pays off to stint on choc chippie)

Preheat the oven to 325. Grease (hoooray, coconut oil!) your cookie sheet. These cookies don’t spread, so I was able to get the whole bunch on one cookie sheet. Also why I love half recipes—it’s as close to instant gratification as I can get when making my own cookies!

In a mediumish bowl, whisk dry ingredients together (flour, salt, soda (If you remember it, ha), powder, cinnamon, ginger, and nutmeg). Toss in oats and stir to combine.

In a largeish bowl, beat egg and sugar with an electric mixer until light colored and foamy. This doesn’t take very long, hooray! Add in oil, pumpkin, and vanilla, with the mixer on a lower speed. Add in flour, attempting to NOT spray it all over your kitchen (NO, I did not do this…this time, anyway. It’s definitely been known to happen). Fold in choc chippies once the flour is all incorporated.

Make cookies!! This is easy. Drop by enormous spoonfuls onto the greased cookie sheet, and pat into a cute roundy shape. Or not, your call. Alternatively, you can be weird and make more normal sized cookies. To which I say, pssshhhhhh. Big cookies are the way to go. I particularly love when they’re palm sized… or the size of my face. Even better. Anyway, mine were decently sized, perfect for snacking :)

Bake until the cookies feel firm to the touch on top, and a tester comes out clean. Mine were done at exactly 16 minutes, and I left them on the cookie sheet for a bit before taking them off. A metal spatula works best for getting them to the cooling rack.

Eat, ideally with a glass of milk, in your sweatpants, while the weather does crazy things outside your window. Silly Salem, this weather makes me want to bake instead of thesis. And eat copious amounts of cookies. Ah well, I shan’t fight the urge ;)