The Cookie Countdown Begins:
On the first day of cookies, I mean December, my daughter said to me, “Mom, let start our cookies!” And that is how our cookie countdown started. She actually mentioned it awhile ago, but we did start on the December 1st. We plan to bake a batch of cookies every day through December 24th, bringing us to Christmas. What is nice, is that she is my eldest and loves to bake, so she has taken the lead. We are currently alternating baking days until her first quarter finals are complete. Then, I plan on bringing the youngest in on the weekends until school is on break, then all three kiddos can bake batches.
This sounds like a lot of cookies, I know, but this is a house of cookie monsters, so they don’t normally last long. Because this is a daily thing, we are rationing the cookies -some to eat/test, and the rest go into the freezer for spreading holiday cheer later in the month. If you are local and need cookies, reach out, I think we can do something for ya! I’m interested to see if this turns out to be an annual tradition or a 2020 experiment. Regardless, I plan to enjoy the process while trying some new cookie recipes mixed in with some old favorites.
Day 1: Peppermint Bon Bons
Our cookie countdown kicked off with a Peppermint Bon Bons recipe from the book, Cookies! A Cookie Lovers Collection (page 30). This book has a great variety of cookies, and it is one of our go-to cookie cookbooks. It’s from the 90’s, and it’s been in my family since back in the ye olden 1990s, as my youngest would say. Feel free to check it outBob’s Red Mill Gluten Free 1 to 1 flour for regular AP flour, almond milk for buttermilk, and YLs Peppermint Essential Oil for peppermint extract. If you are utilizing essential oils in cooking, PLEASE make sure that you are using a high-quality oil, from a reliable and safe source, AND that the oil is suitable for consumption. Feel free to reach out to me if you have questions about cooking with essential oils.
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Day 2: Pumpkin Chocolate Chip Oatmeal Cookies
On the 2nd, I had just finished baking up a good-sized pumpkin, similar to a Pink Porcelain Doll, and had plenty of pumpkin puree to spare, so of course, I knew we needed to choose a pumpkin cookie. I was looking for a recipe that was relatively healthy, and would be easily adapted to be gluten and dairy-free. The butter quantities in some of these recipes was unbelievable: 3 sticks of butter! Generally, that wouldn’t translate well with coconut oil so I continued looking. The recipe I went with has good flavor and a nice fluffy texture, like a really good muffin. Lol! This recipe was found at Coach Oat’s page, and it looks like they may have found it elsewhere. Anyway, here it is: