I walked into the kitchen tonight after (unsuccessfully) trying to put the baby to sleep, and my husband announced that he and our oldest son were making a siyum. They were finishing mishnayos challah and starting orlah. The goal is to learn two mishnayos each night and finish by my son’s bar mitzvah. In order to encourage this, I try to have home-baked cake or cookies around for the siyum of each masechta. I could hardly believe it, but this morning, we ate crackers for kiddush because there were no cake or cookies in the house, not even lurking in the back of the freezer. So, when my husband announced the siyum, I lay the baby in his play gym and preheated the oven. COOKIE EMERGENCY.
Good thing I bought coconut oil last week. If necessary, I bake with canola oil, but coconut oil makes cookies go from yum to WOW. I’ll elaborate on this more in a post on cooking on a budget in Israel, but the a lady down the street from me sells coconut oil from her house at a fraction of the cost of any health food store I’ve seen. I paid for the oil, turned to my two-year, and asked, “Do you know what this means? Cookies!”
Her eyes nearly disappeared into her chubby cheeks as she smiled. “I want to hold it!” she declared. “I can hold the cookies?” She knew this glob of white stuff didn’t look like cookies, but she called it cookies the whole way home.
I’m finally ready to admit that we’re the kind of family that has cookie emergencies. My friend tells me her teenage daughter sometimes has clothing emergencies, a new skirt or shoes to keep up with her friends. Well, we’re starting to have an awful lot of cookie emergencies around here. A few weeks ago, I needed a batch to send with my husband to miluim (reserve duty). Now this siyum.
I’m sure that cookie emergencies come from my husband’s side of the family. He used to come home from preschool with notes that read: “Please send thirty cupcakes for tomorrow’s party. Thanks.” My sister-in-law also went through a phase when she made triple batches of chocolate chip cookies to take to friends whenever she was home on a Friday. My side of the family would never have cookie emergencies, just ice cream emergencies.
What did I do about tonight’s cookie emergency? I scooped some coconut oil into a bowl, added brown sugar, white sugar, vanilla and an egg, and mixed them into the beginning of what could be any delicious cookie. In went the end of the container of pre-sifted whole wheat flour in the freezer, but since there was less than I expected, I also added a cup of oats. At this point, I still hadn’t decided what kind of cookies to make, but it looked like a batch of oatmeal cookies was forming before my eyes. “Chocolate or chocolate chip?” I asked my son as I sprinkled salt and baking soda into the bowl.
No problem. I added a half cup of cocoa and a few handfuls of chocolate chips.The oatmeal cookies would now be oatmeal brownies cookies.
They were out of the oven just in time for the siyum.
They’re not the prettiest cookies I ever made, but they are light, fudgy, sweet, chewy, and just plain good. Have you tried my Chocolate Chip Mocha Cookies or Healthier Lava Cookies orGluten-Free No-Bake Brownie Bites?
1/2 cup coconut oil, softened
3/4 cup dark brown sugar
1/2 cup white sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups whole wheat flour
1 cup rolled oats (not instant oats)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup chocolate chips
- Blend coconut oil, sugars, and vanilla.
- Add egg. Mix well.
- Add dry ingredients. Mix well.If you have been mixing with a wooden spoon and not a mixer, you may need to use your hands at this point. (Come on, you know you want an excuse to lick your fingers later.)
- Add chocolate chips. Mix well by hand.
- Drop into evenly-spaced mounds on a cookie sheet lined with baking paper. Bake 8-10 minutes at 180C/350F.
- Let cool at least 5 minutes to let the cookies firm up.They are delicious hot from the oven, but they fall apart.