Folsom Lake College's Online Newspaper
by Rozie Beverly
I’ve fallen in love with the impeccable taste and texture of these cookies. The most exciting thing about baking any kind of cookie, however, is that you can manipulate the recipe to excite your taste buds and to satisfy your sweet craving. Baking to me is more than just simply mixing ingredients together; baking to me is an artwork. You are the artist, the ingredients are the colors for your color pallet, your hands and creativity work together as your paintbrush, and the baking sheet is your canvas! Luckily we can frame your finished product with a gorgeous plate. Furthermore, don’t forget that artwork is meant to be shared with others. Don’t be greedy with your masterpiece! Share it with your family and friends! Let your artwork rock their taste buds too. Now get up, gather your colors and tools, create your masterpiece, invite your friends over, and enjoy your cookies with vanilla ice cream or milk!
A special thank you to my lovely friend Chels for inspiring me to bake.
1 cup whole rolled oats (not quick cooking)
1 1/14 cup spelt flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/3 cup canola oil (I used hemp oil to add in a nutty flavor)
1/3 cup real maple syrup (Grade B is the best quality)
1/3 cup agave nectar or brown rice syrup
2 tsp vanilla extract
1 1/14 cup chocolate chunks
Extra: 1/2 cup of any kind of nut
Preheat oven to 350 degrees. Put dry ingredients in one bowl and wets ingredients in another then mix them together and fold in the 1/4 cup of goodies. Bake fore 13-14 minutes. Makes about 12-14 cookies.
FLC Main: FR-108