This weekend I made 6 dozen cookies.
6. Dozen.
That is 72 cookies.
In 48 hours.
Well, actually, I made more than 72, though I only gave away that much. The other 24 I either ate, boyf ate, or I gave away to a local bagel cafe to try and get my foot in the door for local orders.
72 cookies.

Small Kitchen, Big Cookies.
I am exhausted. Kitties were neglected. Just look at Munch’s face.

She wants you to place an order. Now.
This weekend, For Goodness Cakes had its first official order, that is, the first order that did not come from my mom.
No, this order came from outside my family (!!!!). Okay, okay, so it was a family friend who requested 4 dozen cookies for her son’s graduation party, but it was the first time that the majority of people tasting my treats were people I’d never met. Still pretty cool.
After multiple emails back and forth, this family friend decided on four-dozen cookies (a mix of my favorites) and some of them had to be vegan to accommodate her vegan guests. I made four kinds of cookies: chocolate chip, snickerdoodles, lemon sugar, and old fashioned peanut butter-ALL VEGAN.

Boom.
The chocolate chip I adapted from my favorite recipe: Nestle Tollhouse. I used Earth Balance, of course, and my new favorite egg substitute: 2 tablespoons water, a tablespoon of oil, and 2 teaspoons baking soda (found at PETA.org). The taste of the cookies was perfect-it was buttery, sweet, and just a little bit salty.

The Vegan Tollhouse
Though I was happy with the cookies, I would change two things. One, I used chocolate chunks instead of chocolate chips (because my local supermarket only had dairy free chunks and I was too lazy to try another store) and the chunks were a bit too heavy for the cookie dough…they stuck out of the cookies too much. Two, because of the lack of eggs, the cookies were a bit too thin for my taste. Without the eggs to hold it together, the dough spread out; the outsides were crunchy and the inside still a bit gooey, but still thinner than I like.
The snickerdoodle recipe I found on one of my new favorite blogs: Sally’s Baking Addiction. I make Sally’s Jumbo Blueberry Muffins and they are AMAZING. I decided to try her snickerdoodle recipe, and it was delicious. Her recipe, along with the lemon sugar and peanut butter recipes I found, all called for cream of tartar, an ingredient I never really used before. I think previously I shied away from recipes that asked for it because I didn’t want to have to spend money on an item I wouldn’t use that often.

mm..Cinnamon Sugar
However, after making these three varieties of cookies, my mind has completely changed. Cream of tartar is amazing. It makes the cookies hold together so well! Some recipes, like Sally’s Baking Addiction’s snickerdoodle recipe, insist on cream of tartar. I think it’s great. The only thing is, her cookies had eggs, super fluffy and pillowy, and mine did not, and were thin. I was okay with it, but it all depends on what you are looking for.
I also made an old fashioned peanut butter cookie, found on another amazing blog, “Oh She Glows”. These were pillowy, a little bit salty, and not super sweet. The best part about this recipe was that there was basically no sugar in them at all. The recipe called for maple syrup as a sweetener, and just a few sprinkles of sugar on top before baking. The recipe called for some salt crystals on top of the cookies before baking as well. The result was a saltiness in every bite that you don’t normally get with a cookie. Delish. (Boyf ended up dipping the leftovers in cinnamon sugar anyway).

Don’t these cookies look cute?
The final cookie, lemon sugar, was a recipe I had made before, found randomly in a Home and Garden magazine boyf’s mom had in her house. The first time I attempted them vegan, they were fluffy and dense, so much so that I could have sworn there were eggs in them. However, when I made them this weekend, they were thin, and took on the form of a crunchy cookie. The taste was still there, but like the chocolate chip and the snickerdoodle, they were thin. Boyf realized today that the first time we made them, we used a flax egg instead of my oil, water, baking soda combo, which is interesting, considering that my peanut butter oatmeal cookies were such a flop.
Though I would deem this weekend an absolute success (the cookies were a big hit!), I still have to shrug a little at the egg replacements. I personally don’t love my cookies thin and crunchy, and prefer the dense, chewy consistency, so I’m going to keep trying egg alternatives.
Overall, it took me 2.5 hours to complete 4 dozen cookies back to back (to back to back). The following day (Sunday), I made 2 dozen more snickerdoodles for a local church picnic. I even put some of Saturday’s leftovers into treat bags I had lying around the house and set those out, too!

Order yours today!
By Sunday night, I was exhausted. However, today is Tuesday, and now I am itching to make something else!
What should I make? Leave me some comments!
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