A cookie consensus

The masses (read: three people) have spoken. I aim to oblige. Ask and ye shall receive. Your wish is my command.

That’s all I’ve got for axioms this morning. I’m only half a cup of coffee into the day, so I think I did a pretty good job there.

Speaking of morning, I can’t believe it is already August 2nd!! What happened to the summer? I want it back. The sunrise and sunset are both getting earlier and it is messing with my sleep schedule. I need to chat with the powers that be about this.

But I’m fairly certain you didn’t come here to listen to me wax poetic whine about my sleep patterns, and I don’t blame you. That topic of conversation is about as exciting as talking about the weather.

Which, now that I mention it…..it’s supposed to be in the 90s and HUMID today. That’s going to make my planned bike ride later today….um, not fun?

Anyway, cookies.

I try to make any of the recipes I post on here at least a couple times, to make sure that the good ones aren’t flukes. I don’t want to lead you all astray and tease you with a good-looking cookie that ends up tasting like garbage.

Case in point: I recently made a pan of Chocolate Zucchini Brownies that even my 10 year old nephew and his friend wouldn’t eat. Yes, they were that good. (It’s opposite day!!)

I won’t waste a post on that recipe, but luckily (for my ego) it was a recipe from another blog. I tweaked it slightly, so it was *maybe* my fault, but…no. Not my fault.

  

I first made these cookies last winter when my best friend and her boyfriend were visiting. It was the first time I met him and I had to make a good impression.

They say the way to a man’s heart is through his stomach, right? Does that apply to platonic relationships, too?

I didn’t know it at the time, but the man LOVES cinnamon. And the cookies I made just happened to have cinnamon in them – in both ground (the BEST extra fancy cinnamon from Penzy’s – Vietnamese) and chip form.

Needless to say, he likes me. (I think.)

Maple Cinnamon Cookies

• 1/4 cup margarine or coconut oil (I’ve used both and they work equally well)
• 1 large egg
• 1 cup sugar (I’ve used erythritol and brown sugar; if you use brown sugar use only 3/4 cup)
• 1/2 – 1 tsp maple extract (to taste)
• 1/4 tsp cinnamon extract (optional)
• 3/4 cup oat flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1-2 tsp cinnamon (to taste)
• 1/2 cup cinnamon chips (optional)

Standard cookies rules apply.

Bake at 350 for 8-10 min, Mix the dry first, set aside. Mix the wets and sugars. Combine. Yadayada.

You know? Make the cookies like you make them every other time.

I first bought the Extra Fancy Vietnamese Cinnamon from Penzeys two years ago and I’ve never been able to go back to using that crap from the grocery store since.

I now buy the big 5 ounce bags, which last me….let’s just say not very long.

It really is the BEST cinnamon. While you don’t need to use as much because it is so potent (and has a slight kick to it) I still use just as much because I am a fiend.

I didn’t add chips this last time, only because I didn’t have them and I’m trying to not go to the grocery store every day, like I have been for the past year. (No really. I was.)

They are still great without them but let’s be honest, all cookies are better with little nuggets of sugary goodness baked into them, be they of the chocolate, white chocolate, peanut butter, mint, cinnamon, or toffee variety.

Right?

Do you bake for other people or for yourself? Any other cinnamon lovers out there?