Monday, August 26, 2013

"C" is for Cookie and "D" is for Dairy-Free

Now what starts with the letter "C?" Cookie starts with "C." Let's think of other things that start with "C?" Ah, who cares about other things.
"C" is for cookie, that's good enough for me.
"C" is for cookie, that's good enough for me.
"C" is for cookie, that's good enough for me.
Oh, cookie, cookie, cookie starts with "C!"

–Cookie Monster, The Cookie Song

I'm not a big fan of baking cookies. It takes a lot of time {a minimum of 2 hours a batch. Perhaps I'm just slow?}, dirties a lot of dishes and they disappear all too quickly from the plate only to reappear on my hips and thighs later. So I mostly buy cookies. Or at least I did until I gave up dairy. I still buy Oreos, because they are dairy-free {which makes me wonder what sort of chemicals they use to concoct the "creme" centers}, and I started buying a really yummy Coconut Oatmeal Chocolate Chip cookie at a health-food shop downtown every once in a while when I'd stop in to pick up vegan sour cream for taco night. And then I decided that a $1.79 for one - 12,000 calorie cookie was kind of ridiculous. I figured out that I could buy a bag of dairy-free chocolate chips and make about 12,000 - one hundred calorie cookies {which comes out to about 8₵ a cookie} instead, so I changed my tune.

I found this recipe at The Live-In Kitchen. It was already in its third iteration, so I think it is OK to share my take on it because I've made a few tweaks.

Coconut Oatmeal Chocolate Chip Cookies
1 cup brown sugar
½ cup sugar
1 cup butter or butter substitute
2 eggs
2 teaspoons vanilla
1 cup flour
½ teaspoon salt
1 teaspoon baking soda
1½ teaspoons cinnamon
1 cup sweetened shredded coconut
2½ cups old-fashioned oats
¾ cup semi-sweet mini chocolate chips or dairy-free mini chips

• In a large mixing bowl, cream together butter and sugar. Add eggs and vanilla and beat until smooth.
• In a medium mixing bowl, combine flour, salt, baking soda, cinnamon and coconut. Slowly add to the butter, sugar and egg mixture and beat until combined. Add the oats and chocolate chips and mix to incorporate.
• Drop by rounded tablespoon onto a baking sheet. Bake at 350˚ for approximately 10 minutes; let stand on baking sheet for 2 minutes before removing to a cooling rack. Store in an airtight container.

Makes about 6 dozen

Notes:
• If you are using real butter, use it at cool room temperature. If you are using butter substitute {I prefer the kind made with olive oil}, use it straight from the fridge.
• 10 minutes in my oven plus 2 minutes on the baking sheet {a preheated Pampered Chef baking stone} produces the perfect cookie — not to crispy and not too doughey. You may have to adjust for your oven and/or baking sheet, especially if you make larger cookies.

--

And everyone needs a good chocolate chocolate chip cookie recipe, even the dairy-free folks.

Arlene's Chocolate Chocolate Chip Cookies
1 cup shortening
½ cup butter or butter substitute
2 cups sugar
1 cup brown sugar
5 eggs
2 teaspoons vanilla
5 cups flour
⅔ cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
¾ cups milk chocolate chips or dairy-free mini chips

• In a large mixing bowl, cream together shortening, butter and sugars. Add eggs and vanilla and beat until smooth.
• In a medium mixing bowl, combine flour, cocoa powder, baking soda and salt. Slowly add to the butter, sugar and egg mixture and beat until combined. Stir in the chocolate chips.
• Drop by rounded tablespoon onto a baking sheet. Bake at 350˚ for approximately 10 minutes; let stand on baking sheet for 2 minutes before removing to a cooling rack. Store in an airtight container.

Makes about 8 dozen

Notes:
• If you are using real butter, use it at cool room temperature. If you are using butter substitute {I prefer the kind made with olive oil}, use it straight from the fridge.
• The type of cocoa powder you use makes a difference. In the first batch, I used regular cocoa powder. I was disappointed with the color and the flavor. The second time I made these, I used Hershey's Special Dark, which is a blend of regular and Dutch-processed cocoas and it made a huge difference. Someday, I may even get my hands on 100% Dutch-processed cocoa.
• Obviously, the flavor will be different if you use milk chocolate chips versus the dairy-free semi-sweet chips. Whichever chip you use, I highly recommend that you use mini chips. They're just so darn cute.
• 10 minutes in my oven plus 2 minutes on the baking sheet {a preheated Pampered Chef baking stone} produces the perfect cookie — not too crispy and not too doughy. You may have to adjust for your oven and/or baking sheet, especially if you make larger cookies.

3 comments:

Anonymous said...

Try coconut oil as your butter substitute. It is a very healthy fat. Use it cup for cup straight across.

Jodi said...

Oooh, thanks for those yummy recipes! Anything with coconut in it is a friend of mine, and so are you for posting that tute on binding. I referenced it thru Google on how to join the ends nicely. Loved it, nice and easy and very helpful!

P. said...

These look fabulous! Thanks for posting the recipes, and especially the pictures. Yum!