the state i am in

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Our kitchen goes through states, which may or may not reflect the general life states the roommates are going through. Right now, in general, there is a sense of unexpectedness, of disorder, of a little anxiety of what’s to come for all of us. (See: canning.) Usually our kitchen is a near perfect balance between cleanliness and disorder, not so clean you feel like you have to pick up every crumb you spill (well, god knows I don’t) but not so dirty you don’t want to spend lots of time there, either cooking or hanging out. Because we do, we love to spend time together in the kitchen.

The other night the kitchen was cluttered, it was filled with canned goods and rice and dirty dishes and my computer and shredded coconut and the millions of water glasses I am currently going through.  The next morning it was a little better, as all cluttered nights feel better after you sleep on it. And I think as the week goes on, it will most likely stay on the cluttered side, but I kind of like that. Life is never a shiny, clean kitchen. Especially when you’re graduating. But regardless, even the most cluttered kitchen has the potentiality to produce the best kind of cookie: Coconut Oatmeal white and chocolate chip. Yeah. These cookies go into the baked goods hall of fame.

I recently tried these, only a vegan version, and I was blown away. The cook used vegan sugar, agave nectar, and maybe other weird things. (There is like… vegan cream people use for cooking? I don’t know.) Anyway, I knew with the power of butter on my side, I could probably make a better cookie. Mine, while not a million times better, were definitely much moister and fattening. I don’t have the vegan recipe for you, but if you were to make these without milk or butter or eggs, they would still be an amazing cookie. Nicole called them Crack Cookies, my greatest compliment to date!

Coconut Oatmeal White and Chocolate Chip Cookies, or, the Crack Cookie, adapted from baking sheet

2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (or more, I think I did a very generous 1/2 tsp)
1 stick butter, softened
1/2 tsp vanilla extract
1 tbsp milk
1 cup brown sugar (light or dark), firmly packed
1/2 cup white sugar
2 eggs
3/4 cup quick cooking oats
3/4 cup shredded coconut (sweetened or unsweetened)
1/2 cup white chocolate chips
1/2 cup dark or semi-sweet chocolate chips

*Note: I totally guessed on home much coconut/oats/and chips to use. This is a rough measurement, just use however much looks right to you, or however much you want of each ingredient.

Preheat oven to 350F.
Sift together flour, soda, baking powder, salt and cinnamon in a medium bowl.

Cream butter and sugars in a large bowl until well combined. Beat in vanilla, milk and eggs until light, about 2 minutes. Stir in flour mixture. Add oats and coconut.
Drop by tablespoonfuls onto a parchment lined baking sheet.

Bake for 11 minutes at 350F. Cookies will be lightly browned.
Let cool for a few minutes on baking sheet, then move to a wire rack until completely cooled.

HOLYCRAPYUM!!!

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One Response to “the state i am in”

  1. Mom Says:

    Yowza! Can’t wait to make these. I guess I’ll have to figure out a few little high altitude adjustments, but I will try my best.

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