Fun Fact: Welcome (R)evolution team member Charles Wei was a baker before he started seminary. He and some other members of our team have been working hard to bake cookies and share them and some hot coffee with the folks here at General Assembly as guerrilla acts of hospitality in the spirit of the church we envision. After GA is over and you no longer have smiling TAMFS members to give you a cookie and a high five, you can use his recipes to remember us and maybe bring some radical love and hospitality to someone who needs it in your hometown.



Chocolate Chip Cookies
½ cups butter
½ cups brown sugar
¼ cup + 2 tbsp granulated white sugar
1 eggs
1/2 tsp Vanilla
½ cup semi-sweet chocolate chips
¼ cup ground milk chocolate
1¼ cups flour
½ tsp baking powder
¼ tsp baking soda
1 cups rolled oats, ½ cup ground
In a large bowl with a mixer at high speed, cream together the butter, the brown
sugar and the white sugar. Add the eggs and vanilla and continue mixing at high speed
until combined. Add the chocolate chips and the ground chocolate and mix on low speed
until combined. Sift the flour, baking soda and baking powder into the wet ingredients.
Add the oats and mix on low speed until combined.
Pre-heat the oven to 300 degrees. For large cookies, measure out ½ cup of cookie
dough per cookie, less for smaller cookies. Flatten the cookie dough onto a cookie sheet
evenly until ½ inch thick. Allow 3 inches in between cookies for spreading. Bake until
the edges of the cookies just begin to firm and brown, about 15 minutes. Baking time will
vary depending on ovens and cookie size. The cookies will be very soft when they come
out of the oven.
Allow the cookies to cool for at least 7 minutes before attempting to remove them
from the cookie sheet. Gently lift the cookies off the cookie sheet with a large metal
spatula and let cool for at least another 5 minutes before serving.
20 ¼ cup cookies

Oatmeal Raisin
½ cups butter
½ cups brown sugar
¼ cup + 2 tbsp granulated white sugar
1 eggs
1/2 tsp Vanilla
½ cup raisins
1 cups + 2 tbsp flour
½ tsp baking powder
¼ tsp baking soda
1 ½ cups rolled oats

20 ¼ cup cookies

Snickerdoodles
½ cups butter, softened
½ cups vegetable shortening
1½ cups sugar
¼ tsp salt
2 eggs
1 tsp vanilla
2½ cups flour
½ tsp cinnamon
2 tsp cream of tartar
1 tsp baking soda
In a large bowl with a mixer on high speed, cream together butter, vegetable
shortening and sugar. Add eggs & vanilla and mix just until combined. Sift together
flour, cinnamon, cream of tartar and baking soda and add to the butter mixture. Mix on
low speed until ingredients are combined, making sure to scrape down the sides. Do not
over-mix.
Pre-heat oven to 300°. Measure dough into 2 tbsp size balls and place on cookie
sheet 4 inches apart. Sprinkle with a combination of cinnamon & sugar and bake for
approximately 16 minutes. Baking times will vary based on individual ovens.
bake 300 degrees

½ cup cookies 20 mins
2 tbsp cookies 16 minutes

20 ¼ cup cookies