Giorgio stewmari

My professor is in Chicago today so I was teaching class alone and I thought it would be nice to make my students cookies. I thought, straight forward chocolate chip cookies would be a crowd pleaser BUT I don’t like the chips we have (Ghirardelli semisweet, I prefer the 60%ers, but the semis are dairy-free, more inclusive). AND I’ve been wanting to try a recipe without leaveners (no baking soda) because I’m having cookies made in Lahore, Pakistan, and I’m not sure what’s available there (long story) SO it can’t be too weird or the variables will overwhelm the experiment. Oatmeal raisin, I thought, next best thing after chocolate chip and I’ll put in walnuts, no, pecans. I went to the fridge for butter and saw that we are down to our last stick, this is in the sculpture studio, and I don’t want students to feel like they can’t make cookies on their own because we only have weird ingredients (same reason we have those semi-good chips). Instead, I decided to use Earth Balance, and if they were ALMOST vegan anyway, I’d just as soon use the apple sauce I made last week instead of egg. OK, Earth Balance, sugar, molasses, homemade green apple sauce, vanilla, cinnamon, flour, NO baking soda, oats, raisins and pecans, they couldn’t be more straight forward. My students ate them all.

Stewart gets back in less than a week, then the real experimentation begins.