As the waves of life crash down a little harder, we reach for comfort, stability and distraction.
With thoughts especially toward my mother and grandmother, this cookie, my friends, is all those things.
Comfort: the initial crunch met by the front incisors followed by a easily-chewy interior remind me of the 10-year-old hand-sized cookies my mom would always have a fresh batch of. Only making them while we were at school so as to avoid teasing us with the fragrance, the best evenings were those after she completed a dozen more, for only then would the cookies retained the delicate warmth of the oven.
Stability: the flavors and textures are interesting enough to excite your senses, however the traditional cookie flavor still sneaks through to make itself understood and recognized.
Distraction: all you need is dark chocolate. I think that is sometimes all I ever need. The most important part of this recipe is the amount of these chips. Too many, and they overpower all else. Too few and they are startling when found. Just enough and they are delightful little jewels found at least once in each cookie, reminding you of the silver linings to be found on the crest of any crashing wave.
The Prosperity Cookie
- 2 1/4 cup white flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter
- 3/4 cup sugar (i used coconut sugar)
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cups
- golden raisins
- sunflower seeds
- crushed walnuts
- crushed almonds
- 3 tablespoons
- chia seeds
- unsweetened coconut flakes
- 1 cup oats
- 1/2 cup dark chocolate chips
- melt butter on the stove / in the microwave (or let sit out of the fridge to soften an hour or two before)
- mix flour, baking soda and salt in a bowl (not the mixing bowl)
- cream the butter and sugar in the mixing bowl
- add eggs and vanilla extract to the butter combination
- slowly pour in flour mixture, about one cup at a time to prevent it from ~floofing~ out and all over the place
- add rest of ingredients–raisins, sunflower seeds, walnuts, almonds, chia seeds, coconut, oats, and dark chocolate chips
- preheat oven to 350 degrees (convection) for 15 minutes while lining two cookie sheets with parchment paper
- plop twelve big spoonfuls on each sheet (or however many will fit. my sheets are pretty perfect for three rows of four–they should be about 1-2 inches apart if not squished down and 1 inch if squished *see first tid bit below*)
- place in the oven when it is ready and enjoy immediately after cooling or keep some out until after dinner for best results
if you do not flatten your clumps of cookie dough, they turn out like those pictured to the left. if you flatten them with your fingers a bit before baking, they turn out like those on the right. personally, i like the thicker, smaller ones.
if you don’t like your cookies as full of ‘nuts and twigs’ as my grandfather says, try this with a little less oats and sunflower seeds–you can totally customize the ratios of this recipe, this is simply the way i like them
using chia seeds in anything is optional. i often find that i like the idea of using them, but after i do i remember how irritating the seeds are in the crannies of my teeth where nothing but floss can reach, so be aware.