Do you remember the first blog you ever read? I do. It was Peanut Butter Runner.
I must have googled peanut butter and running or something to that effect and fell upon Jen’s blog which was right around three years ago.
I have been a daily reader of Peanut Butter Runner ever since. Peanut Butter Runner opened me up not only to Jen’s world but to the rest of the blog world which is really what paved the way for me starting my own (almost two years ago now!).
When Jen tagged me in her survey post on Saturday, to say I was honored would be a complete understatement.
She was my first blog ever! To see my name included just made me feel so silly special.
Have you ever wondered how I came up with the name, The Cookie ChRUNicles?
Well, remember a little while back when I said that I once had my own cookie business? There you have it…
I like cookies. And I like running.
While running one day in January 2013, I thought about cookies, I thought about starting my own blog, I thought about what I would call the blog if I were to actually start one….and a few minutes later, The Cookie ChRUNicles was born.
It was the oatmeal raisin chocolate chip cookies which I teased you with last week that originally started up my cookie business back in the day.
I really don’t like to (as in, never) share my pride and joy recipes. I am super selfish like that…BUT… I really like you guys.
Maybe it’s the FA LA LA that is taking over the world or maybe some sort of kindness is just creeping inside me as I get older.
Whatever it is, part of me really wants to divulge some details.
You may note in the title of this post that these oatmeal raisin chocolate chip cookies are free from dairy.
This was true for the version I made for Thanksgiving but they can also be made with butter.
There are so many variations when it comes to cookie recipes, even my own!
I made my oatmeal raisin chocolate chip cookies for Thanksgiving and since my family is kosher and cannot serve meat with dairy, my cookie ingredients needed to conform to the requirements.
It’s really simple to eliminate dairy. All you have to do is substitute the usual butter with coconut oil or Earth Balance.
Or use both which I did in this recipe because I felt like it.
As for your nondairy chocolate chips, Enjoy Life mini chocolate chips work super well.
Or, you know, you can make your own vegan chocolate chips.
You heard me. Lee, from Fit Foodie Finds, just shared her vegan chocolate chips recipe and it looks so easy! I am fascinated and must try it!
A couple of things to note about these cookies before getting to the recipe:
*Just because these cookies are nondairy does not mean they are vegan. The recipe still contains eggs.
*Don’t ask me why I made these with one organic egg and one yolk; I do not usually, it just seemed like the cool thing to do at the time.
They say the egg whites can dry out the dough; did I notice a major difference by eliminating one white? No but the cookies were really good.
*I bake these cookies (and most cookies) in a 325 degree oven. I rarely bake cookies in the typical 350 degrees. I even like a 300 degree oven over the 350 degree oven.
*I am pretty sure that I forgot the vanilla when I made these last week yet no one noticed.
*You do not have to use whole wheat flour at all. In fact, I usually don’t use whole wheat flour in this recipe but decided to get creative and really liked the result. I think you can play around with the types and combos of flour but stick to the total amount of 1 1/2 cups. I can’t say what would happen if the total amount changed.
*I never measure cinnamon. Or the salt. And sometimes, I skip the salt for this recipe.
*I chilled this dough overnight but you don’t have to — I have made this recipe over and over without chilling the dough.
- 1 cup light brown sugar (or coconut sugar)
- ½ cup granulated sugar
- 1 organic egg
- 1 organic egg yolk
- ½ cup coconut oil (room temperature)
- 2 tbsp. Earth Balance
- 1 tsp vanilla
- 3 cups old-fashioned rolled oats (gluten-free if necessary)
- 1 cup whole wheat pastry flour (gluten-free if necessary)
- ½ cup regular white flour(gluten-free if necessary)
- 1 tsp cinnamon (or more)
- 1 tsp baking soda
- pinch of kosher salt
- 1 cup raisins
- 1½ cups Enjoy Life Mini Chips
- Preheat oven to 325 degrees.
- Combine sugars, coconut oil and Earth Balance in a bowl and mix together until well blended.
- Add eggs and vanilla and mix well.
- In a separate bowl, combine oats, flours, baking soda, salt and cinnamon and then add to your wet mixture.
- Mix until well combined.
- Add raisin and chocolate chips and mix until combined.
- If you want to chill your dough, place it in a giant Ziploc bag or wrap with plastic wrap. Chill for two hours or up to two days in the refrigerator. When ready to bake, leave on counter for twenty minutes before baking.
- Drop cookie dough in rounded spoonfuls on nonstick cookie sheet.
- You can make these cookies big or small - they won't spread too much but keep them at least an inch apart to be safe.
- Bake for ten minutes or until edges look a little brown (check on them because every oven is different).
- Transfer immediately to wire cooling rack.
To make this recipe using butter, replace coconut oil and Earth Balance with ½ cup plus 2 tbsp. of unsalted organic butter (room temperature).
I can go months without baking but once I start, I can’t stop!
With the holidays coming up, would you like to see more cookie recipes and if so, are you okay with the real stuff versus the healthified stuff?
I mean, even though we are using flours, eggs, sugar, oils (or butter), the recipes are still free from artificial junk and preservatives and we are still making use of quality ingredients and organic when possible.
The real stuff makes for a better dessert platter should you want to bring something sweet to a holiday party or wrap them up as a gift.
Nothing says love like a cookie.
Do you prefer your cookies thin and crispy or thick and chewy?
What types of cookie recipes would you like to see as we approach the holidays?
Do you remember the first blog you ever read? Do you still follow it?