Posted by Stephanie Simpson on
What makes them cosmic, you ask?
It may be that they’re loaded with enough nutrients to sustain an astronaut. When astronauts still existed.
Or it may be that they look a bit like asteroids.
It could be that the recipe makes enough to feed a small galaxy.
But my best guess is that it has something to do with their gravitational pull.
Because when I lived far away from the maker of the Cosmic Cookie - the local organic grocery store, Planet Organic - they just weren’t on my radar. But now that I’m mere minutes away from Planet Organic, well, we’re tight. And I’m short on laundry change.
So last night, I decided to take matters (and matter) into my own hands; I turned to the great omniscient being, Google, and found a recipe for Cosmic Cookies from none other than Planet Organic itself.
And, wouldn’t you know, it’s beyond easy: mix, whisk, mix, squish, bake. To be fair, it’s a bit messy - gloopy, even - but it’s so worth it. Because the homemade versions are just as a good as the originals - moist and just-right sweet, with more extras than dough and the satisfying bite of blackstrap molasses - but they don’t run you $2 per cookie.
Which means you won’t be worrying about a black hole in your wallet. Now your mouth, on the other hand: I make no guarantees.
Adapted from Planet Organic
Makes tons - 24 hefty cookies if made as directed and lots of littler ones if you stray from the directions
2¼ cups quick cooking oats
2 cups spelt flour
1¾ cups chocolate chips
1¼ cups raisins
1 cup granulated sugar
1 cup sunflower seeds
¾ cup + 2 tbsp pumpkin seeds
½ cup unsweetened shredded coconut
¼ cup flax seeds
1 tbsp ground cinnamon
2¼ tsp salt (preferably sea salt)
1 cup milk (or soy milk)
¾ cup canola oil
¼ cup blackstrap molasses*
¼ cup water
1. Preheat oven to 350˚F and line cookie sheets with parchment paper. Combine first 11 ingredients (oats through salt) in an extra-large bowl and stir to distribute everything evenly. Combine milk, canola oil, molasses and water in a medium bowl and whisk to combine. Make a well in dry ingredients and pour wet ingredients into well. Stir until just combined.
2. Portion dough onto cookie sheets using a 1/3 cup measuring cup or a medium-sized ice cream scoop (I went for the latter), leaving an inch between cookies.** Flatten cookies slightly. Bake for 20-24 minutes or until cookies are firm on top and lightly brown on the bottom.*** Transfer to a cooling rack and let cool.
*Molasses is made by boiling the juice of sugar cane. Blackstrap molasses - the result of three rounds of boiling - has the strongest flavour, lowest sugar content and highest vitamin content of the commercial molasseses. Worth the (relatively minor) investment, I’d say!
**You can also make smaller cookies by using a smaller scoop or spoon (hands are messy), flattening the balls slightly, and adjusting the baking time downwards. I made some smaller cookies that were roughly the size of a walnut before flattening and baked them for 12-13 minutes.
***It’ll be hard to tell if the tops are browning as the dough starts off a golden-ish colour, so your best bet is to check the bottoms for browning and lightly press the tops of the cookies to see if they’re firming up.