Yield: 24 “normal” cookies or 12 “behemoths“
(As I have said before, like so many people, I seem to always be pressed for time, so I make gigantic cookies. But these are equally good large or small.)
Necessity, as they say, is the mother of invention. Last week, I needed a few food gifts and wanted to make my chocolate chip cookies (posted on this site), but with dried cranberries or cherries. However, I discovered that I didn’t have enough chips and the only dried fruit I had on-hand were figs, already cut into 1/4 inch cubes from a previous recipe.
No worries. I simply made the dough as usual, but nudged it gently in a more wholesome direction by substituting 1 of the cups of all-purpose flour with 1 cup of whole wheat flour. And, instead of adding 1 1/2 cups of chips (or 3/4 cup of chips and 3/4 cup of nuts), I added 3/4 cup oatmeal and 1/4 cup each of dark chocolate chips, nuts and dried figs. A combination of ground cinnamon and ginger provides just the right spicy background for these cookies that subtlely suggest that autumn is just around the corner.
½ cup vegan butter, room temperature (I use Earth Balance)
½ cup vegetable shortening
½ cup light brown sugar
½ cup sugar
4 tablespoons unsweetened soy milk, preferably at room temperature (plain or vanilla soy milk works too)
1 generous teaspoon vanilla
1 1/4 cups unbleached all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt (omit if butter is salted)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup oatmeal
1/4 cup vegan dark chocolate or semi-sweet chocolate chips
1/4 cup of pecan pieces (or almonds, hazelnuts, macadamias, walnuts, etc.)
1/4 cup diced dried figs (a 1/4-inch dice seems just right)
Preheat the oven to 350 F. In the large bowl of an electric mixer, cream the butter, shortening, brown sugar, and sugar until it is light and fluffy. Slowly blend in the soy milk and vanilla. Add the flours, baking soda and spices, and mix on low speed until well combined. Then fold in the remaining ingredients. Drop 24 small scoops onto Silpat-covered, oiled or parchment paper-lined cookie sheets. Press tops of mounds down slightly and bake for 8 to 10 minutes or until golden brown. Or make 12 extra large cookies using two scoops of dough, pressing the mounds down to about a 1/2″ tall disk, leaving 2″ between, and bake for approximately 12-15 minutes. Check after 12 . Cool slightly on cookie sheets and then remove to racks to cool completely. Store in airtight containers.
August 19, 2009 at 11:27 pm
oh, these sound and look terrific !
I even have both dried cherries and cranberries at home… too bad we are having the hottest days of the year right now, – but these darlings will be baked as soon as this stifling heat is gone !
The boys will be pleased!
August 19, 2009 at 11:31 pm
Thank you! They really are and, with the figs, they're a little different. But, dried cherries and cranberries are always good. I don't know where you live, but we're in Virginia where it's in the 90s. Hey, maybe we could both bake cookies on the sidewalk!
August 20, 2009 at 6:25 am
You must have been reading my mind when you made this recipe – you've got so much that I love in here! Of course the chocolate, that's a given, but to combine it with dried figs and ginger! WOW! You are REALLY creative and they look just beautiful. I think I'd like mine behemoth sized, please!
August 20, 2009 at 7:13 am
Coming right up! 🙂
Thank you so much for your enthusiasm, as always. These cookies are practically health food! Not really, but, as far as desserts are concerned, they do have a lot to recommend them in terms of both nutrition and taste.
I'm glad you think they look nice too. I'm working on some way to package food gifts that says "Blooming Platter" and is fairly "green," but I don't seem to be so creative when it comes to that. 🙂
August 20, 2009 at 4:01 pm
yum, what great ingredients! i don't bake often with dried figs, but i love them. i also like adding in whole wheat flour or even subbing spelt flour for the amount of AP flour a recipe calls for.
August 20, 2009 at 5:56 pm
I'm so glad you think so! I don't bake often with them either, but I want to do some kind of sweet roll with them for breakfast because they are delicious and so healthy. Plus, I love their chewiness. I'll have to try your spelt flour suggestion. Thanks for that. I hope to experiment more with different flours in coming months. Always nice to hear from you!
August 22, 2009 at 8:05 am
These look really healthy, but in a tasty way! As with everyone else, I wish I could bake right now. Oh well, summer will end soon… right?
August 26, 2009 at 12:47 pm
Betsy!!!
Its been a long time my friend. I just read you vegan ice cream article in the pilot and saw your blog link. Had to pop over and see what you were up to these days.
Can't wait to dig through your recipes here. Im always looking for something new to share with Sergio and the boys.
Much love to you,
Eren (from the CAC days)
August 26, 2009 at 7:31 pm
hey mrs d,
i am seriously thinking about becoming vegan, and i just might make these 🙂 i miss you soooo much! i am sad we didnt get to link up this summer. ill be back in at the beach during christmas perhaps. nyc is just an hour plane trip away!
-mercy
August 29, 2009 at 6:27 pm
Mercy!
I am so sad and miss you terribly. I loved getting your note that you'd been staking out my office in June–I think I was just in the computer lab or somewhere–and so hoped you'd come back by.
I was just in NYC last Saturday and today, but only to get on and off planes and ships or you would have been on my hit list. Do I know the best way to reach you? Please, please let me know the dates when you'll be back and let's plan to get together.
Veganism makes one feel so good: physically, psychologically, etc. If you make the switch and need support, you know where to find me. It should be even easier in NYC–more options!
Has your school year gotten off to a good start I hope?
Love,
Mrs D.
August 29, 2009 at 7:06 pm
Eren! I hope you're as well as you sound. (Are you still at CAC?) So nice to hear from you. How many boys, besides Sergio, are there in your life now? I trust all are very fine. Please enjoy The Platter and do let me know what kinds of recipes would be the most helpful to you as you tend to their care and feeding. Thanks a million for writing. Stay in touch!
Much love to you as well,
~Betsy
August 29, 2009 at 7:10 pm
Veggie85~
I like that: "healthy in a tasty way," because healthy was not always synonymous with tasty! Yes, summer will end surely. We were just up in the northeast/Canada and it's already ended there (or at least it felt like it to this southerner!). Look for more spicy fall cookies in the next day or so.
Thanks for commenting,
~Betsy