A Public Sphere for Poetry, Politics, and Nature
1 Cup Myokos or Earth Balance vegan butter, room temperature
1 ½ Cup demara or other organic sugar
¼ Cup maple syrup
2 Egg Replacer eggs, prepared per instructions on the box
1 tsp. vanilla
2 Cups all purpose flour, preferably white whole wheat
2-1/2 Cups Oats (measure then grind fine in a blender or food processor)
1 Cup chopped nuts-any kind (I used pecans)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 12oz bag vegan chocolate chips
6 oz. chopped dark chocolate
Preheat the oven to 375 degrees F.
Place golf ball sized balls of dough on a lined baking sheet 2 inches apart.
Bake for about 10 minutes until the edges turn just barely brown (don’t worry, the cookies will spread into low domes after 7 minutes).
Remove from oven and let cool on the baking sheet until they set up enough to move to the cooling racks.
Cool completely and then store in an airtight container. Makes about 4 dozen cookies.
Note about the source of this recipe: The Mrs. Fields company kept the recipe secret for many years, but here is the urban legend of how it spread from one baker to another:
A woman who worked with the American Bar Association called Mrs. Fields Cookies and asked for the recipe. She was told there was a two fifty charge for the recipe. She assumed it was $2.50 and she charged it to her Visa. It was not $2.50 but $250.00. In order to get her money’s worth, she passed the recipe out to everyone. Since the 1980’s, people have copied it and given it to friends with her blessing. Below is my copy which a friend wrote out for me in 1997. I used it to create the vegan version above.
Prose and compilation copyright 2020 Eva-Maria Simms