Source: Recipes for a Small Planet
Date tried: Feb. 8. 2015
Yield: 4 dozen cookies
Time needed: 20-25 minutes
It takes almost more time to assemble the ingredients for this classic recipe than it does to mix and bake the cookies. After all, it does really seem to contain “everything but the kitchen sink”. This version is a real, yet healthy indulgence.
Kitchen Sink Cookies
Kitchen Sink Cookies
1 cup whole-wheat flour
1/4 cup soy flour
1 1/3 cup rolled oats
3/4 cup unsweetened flaked coconut
1/4 cup milk powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
2/3 cups raisins
2/3 cup chocolate chips
1/4 cup peanuts, chopped
1/3 cup sunflower seeds
1/4 cup oil or melted butter
1/4 cup molasses
1/4 cup honey
2 eggs, beaten
Preheat oven to 350oF.
Mix the dry ingredients—everything except the oil, molasses, honey and eggs—in a large bowl.
In a smaller bowl or measuring cup combine the beaten eggs with the oil (or melted butter) molasses and honey.
Pour the liquid ingredients into the dry ingredients and mix until moistened. If necessary, add more water or milk to get the best consistency for dropping the dough onto the baking sheet.
Drop cookie dough by spoonfuls onto an un-oiled baking sheet.
Bake for 10-12 minutes.
Source: The Parkdale Potluck Cookbook
Date tried: March 3, 2014
Yield: 12-24 cookies
Time needed: 20 minutes
For a dessert challenged baker like myself, no-bake cookies are a no-brainer. And macaroons are one of my favorites. These are very good, but heavy on the cocoa and oatmeal. I would like to find a recipe that lets the coconut shine through.
The recipe calls for setting the cookies on wax paper, a commodity I seldom have in the house. I was about to add that to the shopping list when it occurred to me I could probably use the banana leaves that have been sitting in my freezer. Sure enough, once thawed out and softened with coconut oil they worked just fine.
The recipe says 12 to 24 cookies depending on whether you use a tablespoon or teaspoon to spoon them out, but I got nearly 4 dozen using a tablespoon.
3 cups quick oats
1 cup unsweetened shredded coconut
½ cup cocoa powder
½ tsp. salt
½ cup butter
½ cup milk
2 cups sugar
1 tsp. vanilla extract
In a bowl, mix together the oats, coconut, cocoa powder and salt. Set aside.
Place a piece of wax paper, about 2 feet long, on your kitchen counter to set the cookies on.
Melt butter in a medium size pot.
Stir in the milk.
Stir in the sugar and bring this mixture to a boil.
Let boil 2 minutes, stirring constantly.
Remove from heat and add vanilla.
Add the dry ingredients, stirring until all are incorporated.
Scoop mixture onto the wax paper, making macaroons any size you like.
Scoop with a tablespoon and mixture will give approximately 12 cookies.
Scoop with a teaspoon and mixture will give approximately 24 cookies.
Source: May All Be Fed:Diet for a New World
Date tried: November 14, 2012
Yield: 3 dozen
Time needed: 20-30 minutes
I am not a fan of desserts, so it takes something really special to get my seal of approval. This is a nice oatmeal-currant cookie and good everyday lunch box fare. It is said to be “the most popular cookie at the Honey Rose Baking Company in Encinitas California”. So, for cookie lovers, it is definitely worth a try.
Carrot Currant Cookies