Happy August, lovers and friends! It’s my birthday month (weeeeeeeee but also ahhhh) which is both great and absolutely terrifying. Great because: I have fun planzzz ahead of me, August is generally beautiful in San Diego, I’ll finally be 21 (PARTY YEAHHH but actually totally kidding; all I really want is to be able to order a beer out without fear of being arrested), and just because to be quite honest, who doesn’t love birthdays? Terrifying because: I am rapidly approaching the age when the term “adult” is unavoidable (shhhh I’m still in denial), summer is almost over (?!), and school/real life commences again in a short couple of weeks. I have exciting things ahead of me though. Exciting and scary, but exciting nonetheless. I guess that’s “adulthood” (shudder).
Anyways: cookies. Thanks to these, I have molasses in my hair. Though that’s probably not surprising to hear. My mom voiced recently that she’s been craving ginger molasses cookies but I feel like that’s just too unseasonal right now so I kiiinda made my own version of that. They’re not exactly the chewy ginger cookies she was looking for, but I think it was a nice compromise. Not that these are any more summery, really (oatmeal cookies are summery, right…?), but I don’t knoooow ginger cookies just seemed too much like Christmas to make right now. These seemed more appropriate, for no reason in particular. The texture of these cookies remind me a lot of the legendary Cheese Shop oatmeal cookies (you all owe it to yourselves to go get a sandwich and cookie from here stat, assuming you live in San Diego), but with a little extra spiciness added. Plus my lil pumpkin seeds, of course! I loosely based these off of this Green Kitchen Stories recipe with a couple little changes here and there. Check it out, yo:
1 1/3 c. old fashioned oats
1/2 c. coconut oil, softened to room temperature
1/4 c. honey
2 Tbsp. molasses
1/4 c. almond meal
1/4 c. milk
1/2 c. pepitas
2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. vanilla
A pinch of salt
Preheat the oven to the usual 350°. In a large bowl, mix together all the ingredients (yep, that’s it!) and plop heaping spoonfuls onto a lightly greased cookie sheet. I got 16 cookies total–8 per cookie sheet. Flatten each cookie out as much as possible with the back of a spoon until they’re all thin and spread out. Make sure they’re not too close together; they’ll spread even more when baking. Stick ’em in the oven for about 8 minutes or until the edges are lightly browned. If they spread enough to touch one another, don’t worry! Once you pull them out, use a spatula to gently separate them and shape them a little before they set. Let them cool completely on the cookie sheet before transferring them to a cooling rack. Do this carefully! They’re fragile little guys!
These cookies are so nice and thin and spicy and chewy and oatmeal-y and lovely. A little different from my usual thick, chewy cookie preference, but still good. Change is good, right? My dad is certainly a fan–he’s already eaten 3 of them. What else is new.
Happy (almost) weekend, loves! Go get yourself some sunshine.