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Pepita Ginger Oatmeal Chewies

Hiiii!

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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!

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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.

Love, Emily

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Almond Butter Oatmeal Chocolate Chip Cookies

Hi lovers/friends,

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The gluten free baking adventure continues (semi-unfortunately, but c’est la vie, en fait)! Whatever. It’s making me creative I guess. So I have a confession to make. There was something strange about these cookies. They tasted awesome, but there was something a little funky about the texture. I based these off of this recipe buuut they turned out rather different than expected. Maybe it was the natural almond butter, maybe it was the sugar substitute (coconut sugar instead of brown sugar). Who knows! But anyways, they were soft and spongey rather than chewy or crumbly (as I feel cookies should be) and it was throwing me off. The more I thought about it, the more I realized: these should probably be muffins. I would even venture to say that they are destined to be muffins–they were essentially muffins masquerading as cookies. The batter was just soft and runny enough that they would have been perfect; plus, they’re not too sweet to thrive in muffin form. In other words, these cookies could have easily been eaten for breakfast. The fact that they were cookies, however, made that feel wrong. That being said, I did eat a few of these for breakfast anyways. But I will admit that it felt scandalous. So, friends, if you make these, I suggest you forget the cookie sheets and put them straight into your muffin tins. The baking time would probably be a little different, so you’re going to have to experiment and let me know what happens. Or just make them as cookies if that doesn’t bother you, that works too, of course.

1 c. almond butter
2/3 c. coconut sugar
1 1/2 tsp. vanilla
2 large eggs
2/3 c. rolled oats
1 tsp. baking soda
2/3 c. chocolate chips

Preheat the oven to 350°. Throw your oats and baking soda into a little bowl and set these aside for a bit. Next, beat your almond butter, coconut sugar, eggs and vanilla together with an electric mixer until combined, then gently stir in the oats and baking soda. Fold in the chocolate chips last. Place them 2″ or so apart on a greased cookie sheet (or like I said, make these into muffins!) and bake for about 10 minutes until the edges are just barely brown. They’ll look a little undercooked, but they’ll hold together once cooled.

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Obviously it goes without saying that you can make these with peanut butter. I’m just rather partial to almond butter. Or if you really want, you can substitute the chocolate chip for some other mix-in (although I find this a little sacrilegious, personally, but that’s just because I’m probably a certifiable chocolate addict).

Keep being wonderful. You guys are great.

Love, Emily


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Black Bottom Almond Shortbread Cookies

Hi guuuys,

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It’s been so long! I SURVIVED. I say that only half-jokingly–there was a time when I literally thought I wasn’t going to make it. It was a close call, guys. I didn’t sleep much. Ate a lot of granola. Cried a lot, screamed a lot, etc. Now, I’m paying for abusing my body with a fever and so much achey soreness that I am almost completely unable to move any of my limbs. At least now that I’m home I have my bed and an endless supply of tea to nurture me. After finals, moving out of my apartment, and getting home, I can finally relax. My family is happy that I’m home–both for baking/cooking reasons and for other me-being-home reasons. When we’re not screaming at each other, that is. Standard family shenanigans.

Obviously I needed to bake something immediately when I arrived to take full advantage of my family’s FULL-SIZED and FULLY-STOCKED kitchen (what luxury). I’ve been stressed. Baking is my stress relief. It was only a matter of time before I went cooking/baking crazy.

I was actually pretty proud of these cookies. My lovely friend Cheski came over and helped me bake and I just kind of made up the recipe as we went along. They turned out great. A little crumbly, but that’s shortbread for ya.

1 c. flour

1 c. almond meal (blanched might make these prettier, but it doesn’t really matter)

1/2 tsp. baking powder

1 tsp. cinnamon

pinch of salt

1 egg

1/4 c. honey

1/2 c. coconut oil, melted

1 tbsp. vanilla

3/4 c. semisweet chocolate chips (or baking chocolate), melted

Combine your flour, almond meal, baking powder, cinnamon, and salt in a bowl. Set aside. In a separate bowl, whisk your egg until it gets a little light and fluffy (you don’t need to meringue it by hand, just until the yolk and white are fully combined and it expands a little). Whisk in the melted coconut oil, vanilla, and honey. Pour the wet ingredients into the dry ones and fold until just combined–the mixture should be a little crumbly. Form into a ball in the bowl (if you want to use your hands for this part, by all means, go for it) and stick it in the fridge for at least 30 minutes. When you stick it in the fridge, preheat the oven to 350. After you remove your chilled dough from the oven, roll into a cylinder in wax paper. With a sharp knife (to avoid crumbling), slice your cookies about 1/4″ thick like those terrifying but wonderful slice-and-bake holiday cookies you buy at the store. Place on a lightly greased cookie sheet and bake for 15-20 minutes until the edges are lightly browned. Take them out and let them cool for a few minutes on the cookie sheet before very carefully transferring them to a cooling rack. Melt your chocolate chips in the microwave, stirring between 30 second intervals until fully melted. Use a spoon to spread a thin layer onto the bottom of your cookies once they’re cool enough, place on a cookie sheet lined with wax paper, and refrigerate until they’ve set.

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Aren’t they beautiful? I highly recommend eating these with tea or coffee. They’re like little tea biscuits! They make me feel proper and British. Kinda. These are nice, simple holiday cookies without overdoing it on sweetness. I recommend ’em!

More holiday goodness to come, I’m sure. Just you wait.

Love, Emily


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Pumpkin Snickerdoodles

Chers mes amis,

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See? I told you there would be more pumpkin goodies. And I’m SURE there will be more this entire week, seeing as we have the leftover pumpkin puree to have tons of fun with (heh heh heh BRING ON THE PUMPKIN). Oh and this post goes out to mah main gurl MARIANNE aka my only loyal blog-reader and my best fwiend. Thanks for loving me always, boo. ❤

So guys! I bought a cookie jar today! His name is Francois–he’s very French, as you can see. My roommates and I decided it was about time we have a cookie jar in the apartment; I can tell we are going to get along great. Francois has a lot to offer, really. Just look at how happy he is to offer us cookies! What a guy.

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Ugh okay also: I’m really irritated at how gross my pictures are lately. I am so, so sorry. It probably isn’t nearly as big of a deal as it seems to me at the moment, but I’m FREAKING OUT about how not nice-looking they are. Long story short, my camera got knocked off of a shelf, fell lens-first onto the ground, and the lens survived (thank GOD), but the UV lens filter shattered and got dented, so I can’t get it off. And clearly I haven’t had any time to take it in somewhere to get it looked at…so funky, blurry photos it is. Sorry ’bout it.

Alright, down to business. Pumpkin snickerdoodle business–the best kind of business there is. I adapted this recipe here (although I’m sure there’s an original somewhere, this one worked out just fine). These were lovely cookies. Very puffy and soft. I was super into them. The ooone thing is, they weren’t all that pumpkin-y! They had a nice pumpkin aftertaste kind of flavor, but other than that, they were mostly just a really good snickerdoodle. Which, seeing as I consume more pumpkin than the average person, was kind of okay with. If you want a PUMPKIN-Y pumpkin cookie, however, I would suggest the chocolate chip pumpkin bars I have in my Pumpkin Appreciation Post. Those are really just the best.

Cookie:

2 c. flour

3/4 tsp. baking powder

1/4 tsp. salt

1/2 tsp. cinnamon

A pinch of nutmeg

1 stick unsalted butter, room temp

1/2 c. sugar

1/4 c. dark brown sugar

A very heaping 1/4 c. pumpkin puree

1 egg

1 tsp. vanilla

Sugar coating:

1/4 c. sugar

1/2 tsp. cinnamon

1/4 tsp. ground ginger

In a medium bowl, combine the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) and set aside. Cream together the butter and the sugars with a spoon (or electric mixer, if you’re one of the lucky few with one of those…I’m a little bitter, it’s fine) until combined. Add the pumpkin, egg and vanilla to the butter and sugar mixture and stir together. Gradually add the dry mixture to the wet, stirring constantly until all is combined. The next part is the hardest–cover the bowl with plastic wrap and place in the fridge for about an hour (ooor as long as you can stand it; in my case, 47 minutes). I KNOW it’s tempting to skip this step, but it really helps the cookies stay thick and soft! I recommend sticking with it. Although I know it’s torturous. I know. Don’t forget to preheat your oven to 350 during the time you’re waiting for your dough to chill! Once your hour is up, take the dough out and combine your sugar-spice coating mixture. Roll heaping tablespoons of dough in your hands until round, into the sugar mixture until covered, and place them on a lightly greased baking sheet. Flatten them slightly with your hand so they don’t come out completely round–that would be silly. Bake them for 10-12 minutes (mine took exactly 11) and let them cool on the cookie sheet for a few minutes before transferring them elsewhere. Like your mouth, for example. Or your cookie jar.

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Saturday night well spent. My bed is calling. Sweet dreams, friends

Love, Emily


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Lemon Cookies

Hello loves,

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Don’t let the simple title fool you–these are not just your average lemon cookie. My roommates all raved about them being the best lemon cookies (one even said the best cookie of ANY KIND) they’ve ever had the opportunity to consume. I have this wonderful recipe to thank for that. (You may have noticed that the recipe is from a mormon lifestyle online magazine…well, this is awkward. I’m not a mormon. Nor will I ever be. But apparently mormons make damn good cookies.) These cookies were SOOOO beyond wonderful. Definitely up there somewhere near those oatmeal cookies as favorite baked good I’ve made ever–or, at least, since I’ve started blogging about it. If you look at the pictures on the original recipe, you’ll notice they’re a little more “crinkly” than mine, hence the name “lemon crinkle cookies”. I halved the recipe (since there are only four of us living in this apartment, an entire batch of 2-3 dozen would’ve been quite a few) but still used an entire egg soooo maybe that was what made them a little cake-ier..? Either way, they were delicious and very well received by the roomies. My batter was a little gooier and less doughy than it probably should have been, but they still turned out fab. Here’s the recipe adapted by moi BEFORE I halved it so you probably won’t have the full egg/cakey cookie problem:

1/2 c. softened butter

1 c. sugar

1 tsp. vanilla

1 egg

1 tsp. lemon zest

1 Tbsp. fresh lemon juice

1 pinch of salt

1/4 tsp. baking powder

1/8 tsp. (aka a super teensy pinch) baking soda

1 1/2 c. flour

1/2 c. powdered sugar to roll the dough in (or however much is needed)

Preheat the oven to 350. Grease a light cookie sheet with whatever you usually use (coconut oil for me!) and set aside. Cream together the butter and sugar until they’re nice and combined. Next, add the egg, vanilla, lemon zest, and lemon juice and mix. Slooowly add the dry ingredients a little bit at a time except for the powdered sugar–you’ll need that to roll the dough in! Make little heaping-tablespoon-sized balls of dough, roll them in the powdered sugar, and place on a baking sheet. Bake for 9-11 minutes (mine took juuust over 9) until the edges are a teensy bit golden brown and the middle looks like it has set and is no longer shiny. Remove them from the oven and make sure you let them cool for a couple of minutes before trying to take them off of the cookie sheet or they’ll fall apart! Eat one warm with a glass of milk. I highly recommend it.

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Baking cookies is my drug of choice. I hope these make you as happy as they made me (and my lovely roommates, of course).

Love, Emily


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Cinnamon Oatmeal Cookies

Bonjour mes amis,

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Okay. Just. Okay listen. I just ate three of these cookies in a row. I can’t be stopped. These are JUST SO GOOD. I want to be surrounded by the smell of them always. The apartment smells like cinnamon heaven. I can’t rave about these cookies enough. I really can’t. They were perfectly chewy without being undercooked; honestly they were just the epitome of cookie goodness.

I find that whenever I’m in a funk, the one thing that makes me feel better for the time being (guaranteed!) is cooking or baking. Put me in a kitchen with some music and some essential ingredients and for every moment that I am mixing and creaming and sifting, I am a happy, happy girl.

1/2 c. butter, softened

3/4 c. dark brown sugar

1/4 c. sugar

1 tsp. vanilla

1 egg

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

1 c. flour

1/2 c. oats

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Preheat the oven to 350. Lightly grease two cookie sheets (I used coconut oil) and set them aside. Cream the butter and sugars together in a bowl until they are combined, then add your egg and vanilla and mix until they are combined as well. Next, stir in the baking powder, baking soda, salt, and cinnamon. Now, add the flour, but do this SLOWLY. You want to mix as little as possible (while still combining the ingredients of course), otherwise the cookies will be less chewy, more tough and weird. Just do a little at a time (half and half works) and mix until JUST combined. Finally you can add your oats and, again, mix only until it’s just combined enough to roll into dough. Place on a cookie sheet at least 2″ apart (I got 2 dozen cookies out of this batch exactly) and bake for 8-10 minutes until the edges are lightly brown and the middles are still a little doughy-looking. Take them out of the oven and let them sit for a few minutes to set. TRY TO RESIST THE TEMPTATION TO EAT THEM RIGHT AWAY, I promise they will still be warm in a few minutes, but they won’t fall apart. Enjoy warm, preferably with a glass of milk.

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Ugh now I want another one. I’m gonna have to make these cookies again and again and again. They are too good.

Love, Emily


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Chocolate Chip Oatmeal Cookies

Hi there beautiful people,

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I have something pretty wonderful for you. These beautiful, chewy little morsels are made from a recipe I adapted from Smitten Kitchen (probably my favorite food blog ever; the photography is perfection). Instead of nutty/raisiny, I was feeling chocolatey–surprise, surprise–so I substituted the fruit and nut combo for semisweet chocolate chips. I’m a sucker for a good oatmeal cookie, and although I’m usually more partial to the thinner, crispier-edged variety, these are definitely a must-bake. Here’s what I did for these:

1/2 c. softened butter

2/3 c. packed brown sugar (recipe calls for light brown, I used dark)

1 large egg

1/2 tsp. vanilla (although I used more like 3/4 tsp…I like vanilla)

3/4 c. all-purpose flour

1/2 tsp baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

1 1/2 c. rolled oats

3/4 c. chocolate chips

Preheat the oven to 350. Cream together the brown sugar, egg, butter, and vanilla in a medium bowl until smooth. Mix together dry ingredients (flour, baking soda, cinnamon and salt) and combine the two mixtures. When combined, stir in the oats and the chocolate chips. At this point, I chilled the dough for about an hour while I showered (as recommended in the recipe; it makes the cookies thicker and chewier) and placed balls 2″ apart on a lightly greased cookie sheet. Cook for 10-12 minutes, until the edges are lightly brown and let them cool on the cookie sheet before moving to a cooling rack (if you can wait long enough, that is).

Ta-daaaa! Thick, round little balls of deliciousness.

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Love, Emily