Recipes

Everything & (Almost) Anything Cookies

March, 2019

seeds, dried fruit, chocolate chunks, and so on. Just leave out the kitchen sink.

1 cup (or 2 sticks) butter, room temperature

1 cup sugar

cup light brown sugar

1 Tbsp corn syrup

1 egg

1 tsp vanilla extract

1 ⅓ cups flour

½ tsp baking powder

¼ tsp baking soda

2 Tbsp milk powder

1 tsp salt

½ cup semi-sweet chocolate chips

½ cup  vanilla-caramel chips

2 Tbsp Corn Flakes cereal,
crushed (crumbs)

⅓ cup old-fashioned rolled oats

2 ½ tsp coffee grounds

1 cup mini pretzels, lightly broken

3 Oreo cookies (or similar), chopped

½ cup pecans, chopped

½ cup Rice Krispies cereal

Preheat oven to 375°F. Line two baking sheets with parchment paper or a silicone mat.

Cream together the butter, sugars, and corn syrup. Mix in the egg and vanilla extract.
Set this mixture aside.

In another bowl, combine the flour, baking powder, baking soda, milk powder, and salt.

Add the dry ingredients to the wet ingredients and mix. Add the remaining ingredients
and stir to combine. (This might take a bit
of muscle!)

Using a cookie scoop, portion out the dough onto the baking sheets. Pat the cookie dough down with your hands or the bottom of a glass.

Chill for 10–30 minutes in the fridge. Bake for 9–12 minutes, until cookies are crisp and light brown along the edges. Cool completely. t8n

 

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