Remember when I used to make cookies AND crafts and tell you all about them? It seems that in the past few weeks I’ve ben doing more of making cookies but only telling you all about the crafts that I make.
Or maybe I’m wrong, and I have actually posted more cookie recipes than I remember and if I weren’t so lazy I’d go look right now but I’m lazy so I won’t. (I’m also too lazy for periods and proper sentence structure. Eh.)
Well that ends today, kids. Today I’m going to tell you all about a cookie recipe.
After I tell you about a bunch of other stuff first.
How cool is that photo up there? One of my biology students had his iphone 5 with him in class, to take photos of the rats we were dissecting (SO SUPER COOL. The rats, not the phone. Well, both actually.) I am so far behind the times and uncool and I only have the iphone 4, so I don’t think mine does this.
It’s a 180 photo of the entire classroom! How awesome?!?!
I know I posted this on my Today I Made page, but I’m just too proud of it to not mention here, since I know that some of you (you know who you are) don’t read it and even though I am so excited, it doesn’t really need it’s own post.
I used a pattern I found here as a base. The original pattern was for a toddler size 4T fleece sweater, with a cowl neck. Clearly I am bigger than a 4T and clearly I didn’t make the cowl neck.
I just printed the pattern, added a few inches to the edges, cut, and followed the directions.
Mostly followed the directions, I should say. Which is probably why it took me three times to make this sweater, but I love how it turned out, so it is all good in the end.
Speaking of things I posted on my Today I Made page that you may have missed so I’ll highlight it here for you, I made yet another new flavor of sunflower seed butter yesterday and while I was eating it directly from the jar after work, I started mentally cataloging all the different flavors I’ve made and I lost track.
So…here’s a semi-official list:
- Chinese 5-Spice SFSB**
- Mocha PB
- Cinnamon Vanilla PB and SFSB
- Kimchi PB **
- Wasabi PB **
- Caramel Latte SFB
- Sundried Tomato-Basil SFSB **
- Cinnamon PB
- Ginger Cinnamon PB
- Kelp PB
- Lemon Ginger PB
- Sriracha PB **
I only started making my own back in September, so I think this is a pretty solid list of flavors in only 7 1/2 months.
** denote my favorites. Clearly, I like the sweet-salt-spice flavor trifecta.
Okay, okay, you’ve been patient with me. Thank you for listening to me. Would you like a cookie?
These are actually kind of similar to the sweet-salt-spice flavor profile I was just talking about.
White chocolate chips (and sugar, obviously) give it the sweet, cinnamon (extra fancy Vietnamese, which I think is spicier than it is sweet) give it the spice, and…well….there’s a 1/4 tsp of salt in there….? Yeah, that counts.
Maple Cinnamon White Chocolate Chip Cookies
- 1/4 cup coconut oil (slightly softened, but not melted)
- 1 cup sugar (or equivalent sweetener of your choosing – I use erythritol)
- 1 large egg
- 1 tsp vanilla
- 1 tsp maple extract
- 3/4 cup oat flour
- 2 T arrowroot powder (or use another 2T flour; this just makes the cookies a little softer, I think)
- 1 T cinnamon (or less if you aren’t as big a fiend as I am, or more if you’re really nuts)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup white chocolate chips
Preheat the oven to 325 and line your baking sheet with parchment or a silpat. (Seriously guys. Get a silpat already. You’ll thank me for making you do this.)
Mix the oil, sugar, egg, vanilla and maple together until nice and creamy. Mix in the flours, cinnamon, salt, and baking soda and stir until combined. (It is at this point that I always eat at least a cookie’s worth of dough, for testing purposes, obviously. You can choose to omit that step or not, I’ll leave that up to you.)
Fold in the chocolate chips.
Bake for 8-10 minutes. I err on the side of under baked, because I’d rather die of salmonella after eating soft and delicious cookies than live after eating hard and crappy cookies. Again, this is your call.
Have you tried a savory nut butter flavor yet?
Do you follow directions?
Do you have the new iphone and isn’t that phone thing THE COOLEST?!?!
Was the recipe worth the wait?
Can you think of another annoying question? ASK ME!!! ASK ME!!!