this week has been the week of the cookies here at la grande. between my roommates and i, already we’ve made a total of five varieties. chocolate chip, chocolate cranberry, molasses spice, weird monster, and the anzac biscuits.
it’s really hard for me to see all the remnants of this great cookie bake-off without bursting out in a rousing chorus of “c is for cookie, that’s good enough for me!” in that gruff, rough voice of cookie monster.
takes me back to the golden days of sesame street and popsicles. i remember seeing a sesame street live when i was three or so: i remember getting those fiber optic pom-poms and thinking it was SO AMAZING. i think my eyes have gone cookie-monster crazy with all the sugar and sweets in this house. i guess that’s why he now is a veggie monster? or at least through rumors i’ve heard…
tara and i made these on tuesday night. they’re very delightful, light, and soft. a distinctly cane-syrupy flavor sets these babies apart.
from the best of cooking light
1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/2 cup shredded coconut
1/2 teaspoon baking soda
1/4 cup butter, melted
3 tablespoons water
2 tablespoons golden cane syrup
1. preheat oven to 325. grease cookie sheets.
2. combine flour through baking soda in a bowl, mix.
3. add butter, water, and syrup, stir well.
4. drop dough by level tablespoons. bake for 12 minutes or until almost set. remove from oven, let stand 2 to 3 minutes or until firm. remove cookies from baking sheets and place onto wire racks to cool completely.
enjoy! stay posted for more on the spice and weird monster cookies. they’ll be debuting soon.