Rumpledoodles

You never know where inspiration will come from at the bakery.

This week it was the four-year-old son of the owners of the new restaurant opening in downtown Northport.

He informed me he could make Rumpledoodles.

If you are scratching your head (like I was), these are Lumpy's favorite cookies in The Heffalump Movie.

There are no eggs or milk in this cookie, and we're fixin to use margarine instead of butter, so it will be good for kids (and adults) with egg and/or dairy allergies, and also for vegans. Currently, the only cookie in this category is our shortbread, so now customers will have a choice.

Want to make them at home?

Here's the recipe I found on the Internet. I made the recipe as-is, but found the cookies a bit thin. I'd suggest doubling the flour to 2 cups. If you use margarine, you can leave out the salt as the original recipe calls for unsalted butter.

Rumpledoodles
1 cup Sugar
1 cup Flour
1 cup Coconut
1 cup Rolled Oats
1/2 cup Raisins
1 teaspoon Cinnamon
1 tablespoon Baking Soda
1 teaspoon Salt
2 tablespoons Molasses
1/2 cup Unsalted Butter (or Margarine)
2 tablespoons Boiling Water

Instructions:

1. Preheat oven to 350 degrees.
2. Grease 2-3 cookie sheets - or line them with parchment paper so no greasing is required.
3. Mix the rolled oats, sugar, flour, coconut, raisins, cinnamon, baking soda, and salt in a large mixing bowl.
4. Melt the butter in a sauce pan or in the microwave. Add the molasses and hot water to the melted butter.
5. Pour the butter mixture Into the flour mixture.
6. Stir with a spoon until well mixed.
7. Drop the dough onto the cookie sheet with a teaspoon or small scoop.
8. Bake For 10-12 minutes, they should be slightly browned around the edges.
9. Remove from the oven and let cool for a few minutes before removing from pan. Enjoy with your favorite heffalump.