No matter how your droplet of help feels compared to the ocean of need, it is always better to do something rather than nothing at all.Thank you to everyone who donated and ordered cookies from me for the Bake Sale for Japan. I was so proud to hand over my check for $175 dollars as I dropped off the rest of my cookies at the bake sale. I donated 6 dozen at the 18 Reasons location and they sold them for the suggested price of $20 a dozen. I am happy to report that the Jennie Bea Good cookies were some of the first to sell! That means I raised at least $295 for Japan and I could not have done it without your help. Bi-Rite market, the founders of 18 Reasons, pledged to match up to $2500 of all monies raised at the 18 Reason location which brought my total to almost $600. The grand total raised at all locations is estimated to be over $100,000. UPDATE – The grand total raised as of April 8 is $130,321.17!!
At first, I was a bit bummed that I only raised $295. Then I read something about bake sales that changed my perspective. Bake sales maximize your contribution and bring the community together. By participating in a bake sale, you raise more money than you would give on your own and you create a sense of goodwill for those who buy from you. I agree with that. I was tempted to text to the Red Cross and contribute my $10 and be done with it. Instead, I used my $10 to buy ingredients that created a total contribution of $295. Of course, I spent more than $10 but I would definitely say that I raised over three times my investment in the ingredients. I am sure that I would not have written a check for $295 and definitely not $600.In addition, I baked with my daughter, Zoë. She kept asking if we were sending cookies to all the kids in Japan. I kept trying to explain the bake sale concept but she just kept thinking that the kids in Japan would be happy to get all of these cookies. She also came down to the bake sale and found out that her cookies were some of the first to sale. The other volunteers thanked her for her efforts. She experienced the joy of giving. That was invaluable.
The bake sale itself was exciting. All the tiredness I felt from earlier in the week dissipated once I was around the other bakers and shoppers. It was fun. I met people in the community, shared recipes and just felt good about myself. I wasn’t expecting to feel so good. Click here to see picutres taken by Samantha Barsky of Noteify.
I thank all of you who shared this experience with me because, as written by Dana from the kitchn, “In the end, a bake sale’s greatest contribution isn’t just the money raised, it’s also the experience of community and the satisfaction that comes from joining together for a greater good. This takes us beyond the anonymous, individual act of writing a check and into a larger sense of belonging.”
Thank you for being part of the Food On Our Table community.
This was the most popular cookie I sold during Bake Sale for Japan week.
1¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
½ cup pecans, finely ground and toasted
1 cup shredded unsweetened coconut, toasted
2½ cups old-fashioned oatmeal
1 cup butter, softened to room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs, at room temperature
2 tablespoons half and half, at room temperature
2 teaspoons vanilla
1 cup chocolate chunks
Preheat oven to 375 degrees.
In a large bowl combine the flour, baking soda, salt, nuts, coconut and oatmeal. Whisk together until well blended. In an electric mixer with a paddle attachment, cream butter until smooth and light. Add sugar and brown sugar and cream until well combined. Add the eggs one at time, making sure each
is well incorporated in to the batter. Mix in half and half and vanilla. Add the flour mixture and mix just until combined. Stir in the chocolate chunks.
Refrigerate batter for 15 minutes. Using an ice-cream scoop, drop the batter onto a parchment-lined cookie sheet. Bake for 12 – 15 minutes or so until nice golden brown. Cool on cookies sheet for 3 minutes and then remove and cool on a wire rack.
When making a large number of cookies, I usually prepare these a day or so in advance. You can scoop batter onto plastic wrap and refrigerate for up to 3 days. You could also place in a freezer bag and freeze up to 2 months.