We love cookies. And batter, and books, and knowing where our food comes from. So a few years ago when I found the book All in Just One Cookie, I knew we had to have it. This hysterical book takes the reader through the process of making a batch of chocolate chip cookies. With each ingredient, it chronicles its source, and how it is made/processed. I had no idea baking soda starts as a mineral mined in Wyoming that is then mixed with hot water and carbon dioxide. The resulting chemical reaction produces baking soda crystals.
I think about local foods often, and we do our best to stick with local produce. We have also recently taken steps to buy meat from this area. But as far as baking goes, I have no idea where many of the ingredients come from. Why have I never investigated this before? A bit of research yielded local and semi-local sources for some of those ingredients. With that in mind, we set out to make our favorite oatmeal chocolate chip cookie recipe.
...with eggs from our back yard, and butter from Maine
flour and oats that could be purchased from the Pioneer Valley Heritage Grain CSA
The chocolate chips could be substituted with chopped chocolate from Taza Chocolate
...and the labor, willingly provided by two little gals who'd rather eat the batter raw.
That leaves the vanilla, sugar, baking soda, and salt for the non-local ingredients. Could honey be substituted for the sugar without ruining the texture? Why isn't salt produced on Cape Cod anymore? I'm dreaming of sources, hoping for more luck.
Imagine. All in just one cookie!