Last Name ‘Shoe’, First Name ‘Terrible Cookie Pun Soiled by a Shoe Pun’
….still trying to get back into the swing of blogging :B
Throughout my junior and senior year of high school, I found that my part time job at Natural Cafe wasn’t enough to supplement my newfound love for online shopping and personal grocery shopping. During that time, I was flexing my vegan baking muscle like none other – messing around with different extracts, flavor combinations, and add in’s, letting my classmates sneak a taste to help us all get through another powerpoint about the ever-stimulating evolution of the Nationalist Party. My baking supplies were depleting and my doorstep was being stormed with ebay packages, so I decided to start charging for the tasty little gems and what do you know – THEY SOLD.
Collectively, over the span of a measly 2 months, I made about $100 – that’s 20 dozen, $5 per dozen, 20-40 hours of flour leveling, preheating, hand mixing, dough scooping, cooling rack rotating. Twas a labor of love and I have baking muscles to show for it.
Behold, my best seller, the favorite flavor of any season,
Pumpkin Oatmeal Chocolate Chip Cookies
recipe courtesy of Jinxi, with some Natalie modifications (lowered the sugar and oil is all)!
Yields: about 4 dozen cookies – Oven is preheated to: 350F – Baking time: 11-13 min
1. Thoroughly combine with a whisk:
- 2 c (whole wheat pastry) flour
- 1 1/3 c rolled (instant and steel cut won’t work due to their teenier size in comparison to old fashioned rolled!) oats
- 1/2 t nutmeg
- 1 t cinnamon
- (2 t pumpkin pie spice blend instead of the nutmeg and cinnamon)
- 1 t baking soda
- 1 t salt
2. Thoroughly combine with a whisk (in a separate bowl, I use my big fat Pyrex measuring cup to minimize clean up):
- 1 to 1 1/4 c sugar
- 1/3 c (olive/canola) oil
- (2 T molasses [for a subtle but appreciated depth and some iron!])
- 1 T flax meal + 3 T warm water (in a separate, small dish to thicken – acts as your “egg” or binding agent, plus some fiber and omega 3’s)
- 1 c canned pumpkin puree
- 1 t vanilla
3. Add the two mixed bowls together with a spatula until the dry white marks of the flour are gonzo. Toss in 1 c of chocolate chips (and for the last time, YES THERE ARE DAIRY FREE CHOCOLATES IN EXISTENCE), 1 c of chopped nuts, 1/2 c of coconut shreds, 1/2 c of seeds, and/or 1/2 c dried fruit. I would limit the add-ins to a total of 2 cups or else your cookies might not hold their form too well! But as I always endorse, the more the merrier.
4. With a spring release ice cream scooper in hand (mine is holds about 2 T), scoop and scrape your cookie dough balls against the side of your bowl to level out the top and get rid of the excess. Plop it thusly onto your parchment paper or Silpat and you should be able to fit about 15 cookies on there. Not too close now! These babies spread!
5. Wait 11-15 min, avoid even the slightest hint of BROWNING (not golden browning, which would be ideal for you. Although I’m a penchant for overcooked cookies…) because when you slip them onto your cooling rack, they will continue to cook due to their high internal heat!
nummmsss, enjoy and make sure to let them cool completely before you seal them in tupperware…any cookie heat could create steam then condensation then moisture then maybe mold in there!!