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Servings:

24–36 Drop Cookies

Ready In:

45 Minutes – 1 Hour

Type of Recipe:

Cookie

Good For:

Energy or Dessert

North Carolina’s High Country-Hikers Cookie

In 2016, this cookie recipe was developed in Idaho as a farm-to-table Harvest Cookie, for a two-minute demonstration in Salt Lake City, at a BTUA (Be the Ultimate Assistant) workshop. It was a moment where I had an opportunity to speak to mentors, educators and colleagues about what drives my passion and fuels my desire to do my best work. And so, it is! I’m always talking food, so it just made sense that I also shared the cookies.

At that time, however: I used a few other ingredients that were abundant in the spring of Idaho. For example, I used dried cherries, and walnuts. This is why I can say, that this recipe is forgiving. When in North Carolina’s High Country and the Blue Ridge Mountains, I swap out the flour for cornmeal and the cherries for blueberries, or walnuts for the pecans. And it always tastes great!

Be fearless. Be creative. Swap out a few of your favorite seasonal, regional ingredients. And see the notes at the end of the recipe for some Spicy Ginger Cookies I know you’ll love too!

Go local and seasonal. Eat with a farm to table flair.

Joanie V.

 

Ingredients

1 cup local, farm fresh butter, softened, not entirely melted

1 cup local raw honey

4 large farm fresh eggs (room temp)

1 tbsp. vanilla

Dry Ingredients: Combine All

3 cups organic thick oats or kamut

1 cup “sprouted” whole grain or wheat flour (Local, Shiloh Farms, King Arthur, Thrive Market or One Degree brand)

1 cup, fine, organic cornmeal (can sub another cup of flour)

1 cup coconut flakes (Lets do organic brand: reduced fat, unsweetened)

1 cup lightly toasted pecans (coarse chopped, can sub another nit)

1 cup, “Homemade” sun-dried cherries, or berries (unsweetened: can sub, dried, unsweetened cranberries, raisins)

1 cups local or traded, dark chocolate chunks 

1/2 tsp. baking powder

1 tsp. baking soda:

1/2 tsp. sea salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. mace

Tools:

Stand mixer
Extra mixing bowl for dry ingredients
Plastic wrap (for slice and bake method)
Serving spoon (drop cookie method)
3 pieces of baking paper or Silpat
3 cookies sheets

Step by Step Instructions

Step 1

Prepare wet ingredients as suggested above. Pre-heat convection oven to 325º degrees (standard oven 350º). Combine dry ingredients and set aside. Paper line and lightly spray your sheet pans.

Step 2

In a 5-quart stand mixer, with the paddle attachment: combine butter, eggs, and honey. Beat until light and airy. Add your dry ingredients. Mix on low speed until uniformly combined and ingredients have formed a softball.

Step 3

Slice and Bake Method: Makes 36 cookies. Lay three long sheets of plastic wrap on your work surface. Divide dough into three portions on each piece of wrap. Cover and shape portions into 10-inch logs. Roll and freeze until just firm, which takes about 30 minutes. Remove from freezer. Unwrap the dough and slice crosswise; into 12 rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1 inch apart (1 dozen per pan) on the prepared baking sheet. Bake 18-22 minutes.

Drop Cookie Method: 24-36 cookies (depends on how much you spoon). Chill prepared dough in mixing bowl for about 30 minutes. Using a serving spoon: spoon dough and place on cookie sheets. Flatten to 1” high and bake for 18-22 minutes.

Enjoy!

Note:

For the real spicy ginger cookie lover: omit the honey in the recipe and substitute with ½ cup molasses (unsulphered), and 3/4 cup light coconut palm sweetener. Add ¼ cup chopped candied ginger, 1 tsp. ground ginger, ¼ tsp. white pepper and 1 tsp. pumpkin pie spice mix. Use the slice and bake method only. Enjoy!

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©JoanieV 2018.

 

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