Cookie Dough Scoops

Wow: a month has flown by! Blame the dissertation chapter and three gigs: I find in the game of school-music-food, I can only master two out of three at any given time.
Anyhoo, don’t make the Cookie Dough Scoops from Vegan Cookies Invade Your Cookie Jar. Because they are so delicious and addictive that you’ll open your freezer 37 times in twenty four hours and consume 1/2 cup of Earth Balance, a cup of sugar, and a cup and a quarter of chocolate chips in the same amount of time.

Blackstrap Gingersnaps

From Vegan Cookies Invade Your Cookie Jar! Now, it says that this recipe is not for soft ginger cookies, but thin crisp ones. I thought that was alright, even though I really do prefer the soft type. Good news! They hardly spread and were delightfully soft in the middle. A great cookie.

Mocha Mamas

From Vegan Cookies Invade Your Cookie Jar. Espresso powder instead of most of the coffee extract (because I only had 1/2 t. of that!) A big hit with everyone who tried them.

Chocolate Chip Negative Cookies

Aw, remember camera film? I like thinking of these cookies as “negatives,” it’s more fun than that usual moniker “reverse chocolate chip cookies.” These are the Chocolate-Chocolate Chip-Walnut Cookies from Veganomicon with fancy mail order vegan white chocolate chips in place of the plain chocolate chips and nuts. Let’s just say I’m still really excited to get my oven back, and was taking a needed break from the dissertation research. It’s kind of a blurry pic, but it was my favourite shot anyways, so I’m calling it “soft lens.” These cookies are the Barry Manilow, Victoria Principal, and Barbara Walters of the cookie world: they irrationally demanded I use a soft lens, and who was I to argue with such divine divas?

Peanut Butter Cookies

Alright, I wanted to update again today and it was between these cookies I made last week and a very phallic yet boring photo of a vegan bavarian smokie I had for lunch (easy food for moving week; got two packages to get extra air miles).
This is one of the temperamental cookie recipes of the Post Punk Kitchen crew I was talking about below. I realised as I was baking these that I’ve made them several times before, always on a baking whim since it calls for so few ingredients, and always I forget I’ve made them before, because unfortunately when I bake them they are rather forgettable. They are more like little solid blocks of peanut butter and brown sugar than cookies, not that that’s a horrible thing, but, well…

Chewy Oatmeal Raisin Cookies

This is a recipe from Veganomicon that I hadn’t tried yet: Isa Chandra Moskowitz and Terry Romero always have totally foolproof recipes, but I’ve noticed a couple of their cookie recipes are a tad temperamental for me, so I was very glad to be able to put these firmly in the Reliable Standby column along with most of their recipes. These look kind of health-food-y, but they taste so caramelly and dessert-like. Ironically, this is due to the inclusion of a rather health-food-y ingredient along with the brown sugar: brown rice syrup. This stuff is expensive and kind of hard to find, but a bottle lasts for multiple dessert recipes, and when mixed with other things like brown sugar and vanilla, tastes like rich caramel.

White Chocolate Macadamia Cookies

Today is one of those days I’m not sure what I’m having for dinner. We’re on babywatch for Cathy’s baby and today might be the day!
I couldn’t sleep this morning, so I decided to make some cookies with the vegan white chocolate chips I just got in the mail. I used Kittee’s Chocolate Chip Cookie recipe (http://pakupaku.info/sweets/chocchipcookies.shtml), subbing a mix of white chocolate chips and macadamias for the chocolate chips. I’m running out of a lot of things, so I used a mix of two kinds of margarine and two kinds of shortening (!)