When I'm craving sweets and there's nothing in the house to satisfy that craving, I eat honey by the spoonful, dried cranberries and raisins, and complain. When Wolfman is craving sweets and there's nothing in the house to satisfy that craving, he gets out my hand-me-down Betty Crocker cookbook and improvises. He is a far better person than I; I am not loathe to admit. Wolfman adapted this recipe from the classic Betty Crocker chocolate chip cookie recipe. He replaced Crisco with coconut oil and used only brown sugar instead of a combination of sugars. The result was a cakey, spicy cookie, not too sweet--particularly tasty dipped in coffee.
- 2/3 cups coconut oil
- 2/3 cups butter, softened
- 2 cups brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 1 teaspoon soda
- 1 teaspoon salt
- 1 cup hemp seeds
- 2-4 tablespoons unsweetened cocoa powder (Wolfman did not actually measure this part)
- liberal cinnamon (as in, liberal use; cinnamon's political preferences do not matter)
- Pre-heat oven to 350 degrees.
- Mix oil, butter, sugar, eggs, and vanilla in large bowl.
- Stir in dry ingredients.
- Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes.
- Cool slightly before removing from the cookie sheet.