Late-night Welcome Home Cookies

 

First of all, I should say that the awesome folks at CBC Radio Corner Brook‘s West Coast Morning Show gave me a call the other day and did a really great interview all about the Bay Vegetarian! If you missed it, you can listen to it here on their webiste. Many thanks, it was a lovely way to start my day!

Now, it’s 11:30pm, and I’ve been 10000% lazy today. Seriously. I’ve been feeling pre-fluish for the past few days, and for some reason today was/is reminding me of that buildup. You know- the feeling that you’re just about to get sick but aren’t full-blown miserable? (knock on wood) As I type this my arm is burning, but I’m getting ahead of myself.

Although I’ve been achey and groggy all day, I’m staying up for a late night airport pickup. Andy’s arriving from sunny Florida, so although I don’t have that much sympathy, I do know it’s gonna be rough to come back and get used to winter again. I need to stay up, and I figured why not turn this unproductive day into a sweet one- literally and figuratively! Alas, some late-night cooking baking as surprise “welcome home” treats!

And what makes long waits at airports/winter/pathetic days better? COOKIES!

As a warning, one of the cons of late night cooking is your lack of total focus, and therefore you’re not 100% spatially aware, hence me burning my arm on the oven not realizing the hot pre-heated door was a little higher then I though. If anyone out there knows how clumsy I am and wants to give my kitchen an aloe vera plant as a gift, it wouldn’t go astray! Ouch. Cookies will make it better.

These are mishmash oatmealy chocolatey nuts and fruit goodness. Whatever I had in my cupboards really. Hmm, let’s call ’em…

Latenight Oatmeal Chocolate Cupboard Cookies

Latenight Oatmeal Chocolate Cupboard Cookies- a little misshapen but still tasty!


First of all, preheat your oven to 350 degrees.  Secondly, turn on some lights to see what you’re doing, don’t burn yourself! (My mom would be shaking her head right now)

In a large mixing bowl, whisk together 1 1/2 c flour, around 1 tsp (or more if you dig) cinnamon, and a pinch of salt.
*I tried whole wheat flour tonight, but normally I’d like to use whole wheat pastry flour as it’s finer and better for baking. All-purpose white flour would work too. I also usually omit salt from cookie recipes, but I read that a bit of salt will actually bring out the “sweetness” in baking. I’m not a baker, so I figured I’d give it a try for myself.

-In a separate smaller mixing bowl, stir together 3/4 c canola oil, 1/2 c maple syrup, 1tbsp vanilla extract.
*Maple syrup is used as the sweetener in these cookies instead of regular sugar. I always use natural maple syrup. It costs more for the most part but you really can’t compare. If you can’t find natural, use what you have, but note that they may be a bit sweeter (maybe this is exaclty what you wanted to hear?!)

-Stir your wet ingredients gradually into your dry so that they’re all mixed together and cozy.

-Now, fold in 1 1/2 c rolled oats, 1/2 c shredded dry coconut, 1/2 c raisins, 1/2 c (or a bit more) of chocolate chips, and this time I added 1/4 c chopped walnuts and 1/4 c sunflour seeds.
*You can switch these things up in my opinion. I was gonna use dried cranberries instead of raisins but I was all out, but you could use both. Same with I was going to use 1/2c walnuts but had just under 1/4c, hence the sunflower seeds. Chopped almonds would be great in these too. Use what you like, what you can get, just try to use approximately the same amount in total, measurement wise as per the recipe- unless you want extra chocolate. Ain’t nuttin wrong with that (just don’t go too overboard because they may just turn into chocolate goo…wait, why is this bad? Sorry, I’m tired!)
*In my opinion, ALL cookies need oats and chocolate!

Once everything’s all mixed together, line a baking sheet with parchment paper if that’s what you prefer, and start scoping your cookies out. I like to use a metal spoon and some clean hands and just ball it up, plop them on the sheet and flatten them slightly with my hand. Tonight I found these cookies a bit crumbly toward the last few, but again I’m not sure if that’s just my brain tonight or the batter. You’ll get around 15 cookies out of this recipe.

Ready for the oven

-Bake the cookies for 12-14 minutes, depending on your oven. Take out and allow to cool- if you can! Yayy! Late night cookies! Perfect with a cup of tea!

These cookies are Vegetarian and also Vegan IF you use vegan chocolate chips. This is often easier then it may sound- vegan chocolate contains NO dairy or dairy products. So, “Milk Chocolate Chips” are not good. You want chocolate that is dairy (milk)-free, whey-free and casein-free

Whey is the liquid left over when milk curdles and is strained, and is used in the making of cheese. Vegans don’t want anything to do with Whey, so make sure that your chocolate chips are whey-free! Casein is also a milk ingredient and often a food additive, so please check to make sure that none has sneaked into your chocolate.

Presidents Choice brand “Decadent Semi-Sweet chocolate chips” are vegan (although it won’t say on the package- most won’t), but many other “semi-sweet chocolate chips” are vegan friendly too- just check the package!

Oh, and last but not least, be sure to turn off your oven! It’s late, but you can’t be unsafe! Turn those lights off when you’re done, too! 🙂 Now, I have to get ready for the airport!

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