I think that I will
be making these to go into some gift baskets I am making for Christmas. I know that the girls will love these and I
hope that you will too.
Chocolate Chip Bath Cookie
2 cups of sea salt
or rock salt
1/2 cup baking soda
1/2 cup cornstarch
2 tbsp. almond oil
1 tsp. vitamin E oil
1-2 eggs
6 drops essential
oil
This recipe makes
10-12 cookies depending on size.
Mix all the
ingredients together in a bowl. Cut the
cookies out with cookie cutters or flatten balls to form a cook shape.
Bake at 350 degrees
for 10-12 minutes. Allow to cool.
Use 1-2 per bath by
adding them to running water. Sprinkle
with chocolate sprinkles or chips.
If you wrap these in
air tight packaging or seal them in an air tight container, these cookies will
last for several months maybe longer.
Chocolate Lavender Bath
Cookies
2 ounces cocoa
butter
2 ounces extra
virgin olive oil
1 cup oatmeal, fine
1/4 cup whole milk
powder
1/4 cup hot
chocolate mix
3/4 cup Epsom salt
1 cup cornstarch
1 cup baking soda
1/2 cup citric acid
1 tsp. lavender
essential oil
Warm the cocoa
butter and extra virgin olive oil in a hot water bath until completely
melted. Remove the cocoa butter and oil
from the heat, allowing it to cool slightly, but not to harden.
Next, line a small
baking sheet with waxed paper and set it aside. In a medium mixing bowl,
combine the oatmeal, whole milk powder, hot chocolate mix, cornstarch and Epsom
salt. Stir the ingredients well, making
sure to break up any clumps in the powder.
You may want to grind the oatmeal in a blender or food processor to
achieve a fine consistency.
In a second mixing
bowl, combine the baking soda and citric acid.
Make sure to work out clumps in mixture.
Combine the bowls of dry ingredients and mix well. Add the lavender oil to the melted cocoa
butter and olive oil. Pour the liquid
mix into the dry ingredients.
Begin stirring and
kneading the mixture immediately. You
must work quickly at this point to get the cookies formed and placed onto the
baking sheet. Using your hands, form
tablespoon sized balls of the mixture.
Place the balls onto the baking sheet then press them down gently,
flattening the top.
They should be
similar in shape to a gingersnap or sugar cookie. Continue shaping cookies with the remaining
mixture. All the cookies to harden for a
full 24 hours before attempting to remove them from the baking sheet.
After 24 hours the
cookies should be hard enough to be handled and packaged.
These should be
stored in a tightly sealed bag or container.
Moisture or humidity can cause the cookies to fizz or "flower"
prematurely. They look adorable in Cello
bags or 1/2 lb. tin tie bags.
To use these
cookies, simply drop one or two into a warm bath. They will fizz and bubble, filling the bath
with the delightful aroma of lavender and chocolate.
Rainbow Sprinkle Bath
Cookies
20-30 drops FD&C
Yellow #5
3/4 cup Epsom salt
1 cup fine oatmeal
1/4 cup whole milk
powder
1/4 cup honey
granules
1 cup cornstarch
1 cup baking soda
1/2 cup citric acid
2 ounces mango
butter
2 ounces organic
virgin coconut cream oil
1/2 ounce Easter
cookie fragrance oil
1/2 tsp. assorted or
solid colored jojoba wax beads
(The last two
ingredients contain synthetic components can be left out if desired. Natural herbs can be used to top the cookies,
and vanilla absolute can be used to scent them.
Leaving out the FD&C dye will only alter the color slightly, so a
substitute isn't necessary.)
Line a large baking
sheet with wax paper or plastic wrap and set it aside. Pour Epsom salt into a large mixing bowl and
color generously with the FD&XC Yellow dye.
You'll need about 20-30 drops to dye the salt a bright yellow. Mix the salt thoroughly to make sure that it
is evenly dyed.
Next, add the whole
milk powder, cornstarch and oatmeal, breaking up any clumps in the
powders. Add the honey granules
next.
In a small heat
proof container gently melt the mango butter and organic virgin coconut
oil. You can either use a double boiler
or a microwave to do this.
If you use a
microwave, be sure to melt the oils in short 20 - 30 second bursts. Be careful not to overheat and damage the
oils. When the oils are melted, allow
them to cool for a few moments before adding the Easter cookie fragrance oil to
them.
Next, add the baking
soda and citric acid to the large mixing bowl.
Mix the powders thoroughly then add them melted oils mixture, stirring
constantly. After the oils and powders
are mixed, wipe the mixing spoon clean and continue to knead the dough with
your hands. This will make sure that all
the ingredients are completely mixed.
Using your hands,
form small round balls out of the dough.
Drop them onto the baking sheet and press them with your hands to form
cookie shapes. Continue until all of the
dough is used.
This recipe will
yield about 2 dozen 2 inch cookies. Allow
the cookies to dry and harden for several hours before attempting to move or
package them. They will harden
completely when left overnight in a cool, dry place.
Package in small
cello bags, using a ribbon to tie close the bag.
To use, simply drop
one or two into a warm bath.
Hope you enjoy
these. If You decide to make them please
come back and let us know which one is your favorite.