Posted by Stephanie Simpson on
Next up in this week’s baking extravaganza: cosmic cookies! No, they’re not laden with the illicit substances that their name may suggest. But these little treats, which I first introduced to you back in 2011, are nevertheless addictive, thanks to the unexpectedly delicious mix of flavours and textures that come from combining chocolate chips, oats, pumpkin seeds, shredded coconut, molasses, cinnamon (and the list goes on, and on, and on). And because they’re also packed with lots of healthy things, like flax and whole wheat flour, you don’t need to feel too bad about watching your friends and family inhale them, which they’ll inevitably do, health nuts or not. Plus, they can be easily adapted to be vegan, which is great news for anyone who misses out during the butter-heavy holiday that’s upon us.
The recipe makes bucketloads of cookies – which, given the aforementioned inhaling, is probably for the best – so don’t be tempted to use anything but the biggest bowl you’ve got when you start combining ingredients. After that, it should be smooth sailing – the recipe requires that you simply dump, stir, and stir some more. And if you’ve got a little ice cream scoop, now’s the time to break it out, as the dough is pretty sticky and you’ll want to keep as much of it on the baking sheet, and off your hands, as possible. But no worries if you’re without one – just scoop rounded tablespoons of dough out onto the baking sheet and, once you’ve got a tray-full, use wet hands to squish them into shape. Easy!
Get your cosmic cookie-ing on tonight, and check back tomorrow for something entirely new!
Adapted from Planet Organic
Makes tons - maybe 48? Or 60? I don’t even know, guys.
Note: In the interest of keeping you guys from having to scroll excessively as you check the holiday treat recipes I’ll be posting this week, I haven’t included instructional photos. If you want more guidance though, simply pop back to the original post for those photos, and a few extra tips.
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.
2. 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.
3. Scoop slightly rounded tablespoons* (pack them against the side of the bowl if you can, as the dough holds together better when it’s packed) onto the baking sheet and flatten slightly. Don’t worry about leaving lots of space between the cookies — they don’t really spread. Bake for 10-15 minutes or until cookies are firm on top and lightly brown on the bottom. Once done, transfer cookies to a cooling rack and let cool until you can’t manage it any longer.
*You can also use a one-tablespoon sized ice cream scoop, for tidier times.