Thank you so much to everyone that bid on the lovely array of treats that were up for auction. Here is a message sent to Sabrina from Second Harvest Japan:
“Thank you so much for your efforts to raise fund for our disaster relief operation in Japan! We are SO grateful for you all. I’m so touched that all the bloggers got together and concentrated their energy on this. I think this inspires other people to participate in support for people in the affected areas.”
Here is the recipe for those of you who would like to make some of the Cherry Chocolate Oatmeal Cookies that I put up for auction. These cookies are a great breakfast cookie, if you’re into that sort of thing. Cookies for breakfast? Um, yes.
Cherry Chocolate Oatmeal Cookies
Recipe adapted from Cooking Light
Makes 12 cookies
- 1/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons Earth Balance, melted
- 3/4 cup vegan light brown sugar
- 1 cup dried cherries
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened apple sauce
- 1/4 cup dark chocolate, chopped
Preheat your oven to 350 degrees fahrenheit.
Combine flours, rolled oats, baking soda and salt into a large bowl and whisk together. In a separate bowl, stir together the melted Earth Balance and brown sugar. Combine the flour mixture, brown sugar mixture, cherries, vanilla and apple sauce into one bowl and either stir by hand or mix on low speed until ingredients are combined. Fold in the dark chocolate and drop spoonfuls of the batter on a baking sheet, approximately 2 inches apart.
Bake for 12-15 minutes. Remove from oven and allow the cookies to cool for a few minutes before biting into them. If you’re eating them for breakfast the following day, I recommend microwaving them for 15 seconds. Ooohhh yum.