When you add the rest of the ingredients to the noodles, right before the final toss. Thanks for noting the omission, it’s been corrected.

If you drank the entire amount it might be filling enough; the protein content comprises a half cup of silken tofu. I had a small glass (half the entire amount the recipe makes) when I was feeling peckish in the afternoon and it was just right for a snack.

The author writes that the recipe yields “about 7 dozen.” When I make cookies I never end up with as many as the recipe proclaims, admittedly because I make larger cookies. When I made this recipe I ended up with 30 cookies, but I didn’t “drop teaspoons of batter onto the baking sheet,” it was more like heaping tablespoons of batter. Next time I will follow the directions more carefully as this batter spreads out while baking.

Thanks for noting the error, Laura, the recipe has been amended.

Another great post . . . and I love the cookie illustration! Did the coffee add anything worthwhile (texture, flavor)? I just saw in Ferran Anria’s book a recipe for an (egg) tortilla with potato chips and wondered if any of the appealing crunch of a potato chip prevails.
Steve just told me the other day that he’d like to eat a cookie full of oats, nuts, dried fruit, with very little binder, a compost cookie made from the bulk bins. I told him to have a bowl of granola, to step away from the cookie tin and leave the last snicker doodle for me.

You have made me very hungry for a bowl of borscht and stirred up a longing to travel and cook with women of other cultures. A tasty piece of writing, thank you.

Linda,
Whole hulled oats are what I call oat groats. They look like wheat berries (and smell like oatmeal cookies when cooking). I reheat them in the microwave: I put a big spoonful in a microwave-safe bowl, cover it with a paper towel, then hit “quick minute.” I think they taste just as good reheated as freshly cooked. If I were to reheat them on the stove, I’d probably cook them over low heat with a little milk or water in a small saucepan.

Teresa, I don’t know why your cookies didn’t hold together, I haven’t had that problem with this recipe. Dd you use freshly ground almond meal? That might help. Also, try adding a egg and see what you think.

Oregon foodie: I bought those containers at the Container Store in the Bridgeport Village, but just last week I saw some pretty jars at Mirador, on SE Division. Thanks for nice comment.