i knew i had to get it poppin' with that luxurious tahini hottness
i was gifted by the maine falafel company.
word up.
the falafel mafia let the sossamon sesame sexxiness flow my way,
and i mean,
it'd be a poor display of gratitude if i didn't use the stuff to make stuff.
heck,
anybody can sit around being lazy and letting good gestures go to waste,
but it's US, neighbors,
the warrior poets and active participants who grab hold of what's out there,
and transform it into that new-new.
that said,
i happen have a huge surplus of tahini,
and i also have a huge interest in cookies.
so i let them meet up in the middle,
and watched the beauty of a lusty passionate relationship explode from outwards
from their kinetic collision of powerfully charged particles.
y'know?
two great things, combined, to benefit the whole.
check the teleport:
SALTED TAHINI OATMEAL CHOCOLATE CHIP ROCK BLOXXX!!!!!!
yup.
the way i see it,
my cookie recipe is adaptable to any and all situations.
therefore,
when tested by that tempting and tempestuous tan tar,
it needed to elevate and activate and generally surpass my expectations,
lest i be let down my the versatility of my victuals.
what?
how'd it go??
dude-
if it hadn't worked,
would i be talking sh!t right now?
guys, c'mon.
they're pretty flippin' dope,
and i dominated a dozen myself.
here's what i did to make these melty magical mutha-effers:
...
1 stick of vegan butts
1/2 cup granulated sugar
1/2 cup of light brown sugar
3/4 tsp salt
2 tsp vanilla
^ creamed together,
and added to 1 cup of cold tahini,
-whisked up into a wet bowlful of beige,
and folded up with
1 1/2 cups flour
1/4 cup ground coconut
1/4 cup ground oats
^ i have several spice grinders, for making this happen handily.
whole flake coconut, crushed up, just tastes better. that's a thing.
1 tsp bakey soda
1 tsp bakey pow-pow
1 large handful (roughly a cup) of rolled oats
1 12 oz pkg of miniature chocolate chips
mix it, and be prepared for how wet it's gonna be.
that's just it.
you might wanna make this part the night before,
as the dry will soak up the muddiness if you let it rest for a while.
i used an ice-cream scoop to portion out the individual cookies,
using very cold dough,
and i sprankled them with fresh-ground sea salt, just a bit,
to take the taste to eleven.
375F is cookie temperature,
13 minutes is cookie time
that is what happened, and that is what's up.
they're super-soft, packed and stacked with chips,
and seriously expert.
how many did it make?
i dunno,
i guess a couple of dozen? i wasn't counting.
that's the thing about being-present-but-getting-lost-in-the-moment-
i focus on not effing up the thing i'm doing,
but i let that be the only part that commands and demands analytical thought.
the feels, bro.
that's what i'm talking about.
the texture of the dough,
the smell of the oven,
the look of those perfect scooples on the parchment....
it's like using the force.
i'm serious.
i keep all my feelings in the kitchen,
and i'm beginning to thing i should've been doing that all along.
i'd have been eating way better food, for longer, and more often.
i love cookies.
i love eating.
i love food.
i'm pretty lucky to have the hookup,
i'm pretty intensely intent on paying that forward.
i've got the treats i think you want,
and i'm happy to let you have some.
it's ALL really happening,
that's the whole point;
never quiet, never soft.....
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