Well! We have made it through Cookiemas 2017. Happy Christmas! Happy Holidays! Merriment and Joy to everyone!
This season has been less stressful than I feel years of the past have been. I couldn't tell you why. I didn't do anything differently. I am enjoying my time with my family in California and just feel at ease. Nothing felt rushed, nothing felt over the top, or unnecessary. It'Tos been great. Really great!
Because I came out to California a little earlier than normal, I had to finish Cookiemas at my dad's. And because I don't live out here full time, he had zero baking supplies, so I had to shop for my baking pantry starter pack. I thought this might be of interest to the Belly Laughs audience. There are a few staples that everyone should have in their pantry so they can bake at any moment's notice. So here they are...
- All-purpose flour
- Brown Sugar
- Powdered Sugar
- Baking Powder
- Baking Soda
- Cocoa Powder
- Vanilla Extract
- Butter... I like to have both unsalted and salted at the ready
- Chocolate Chips
With these items you can make cookies, cakes, brownies... the options are pretty endless. Throw a packet of dry active yeast in there and you are ready for bread, cinnamon rolls, donuts... even more recipes to attempt. Of course there are a few more items that will help expand your recipe box, quick oatmeal, cinnamon and other spices, nuts, etc. But always have the basics! The others can be picked up on a quick grocery run.
For today's cookie, I am basically cleaning out the pantry and sticking it in a cookie. Potato chips, pretzels, chocolate, oatmeal, and coffee all gets thrown into this cookie. I recommend cleaning out your pantry twice a year just as refresh and reorganize. That would be the perfect time to do these cookies! Half a bag of pretzels from a party? Dump it in. A quarter of a bag of white chocolate chips? That works! Just want to use up some of that espresso powder you bought for a recipe you tried one time? Here's another use! These cookies are salty and sweet, chewy and crunchy. A surprising combo that I think you will enjoy.
The Recipe: Pantry Cookies
The Bits and Bobs:
1 1/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temp
1 cup sugar
2/3 cup brown sugar
2 tbsp light corn syrup
1/2 tsp vanilla extract
3/4 cup mini chocolate chips
1/2 cup butterscotch chips or mini white chocolate chips
1/3 cup rolled oats
2 1/2 tsp espresso powder
2 cups potato chips, lightly crushed
1 cup mini pretzels, lightly crushed
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
Combine the butter, both sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and continue to beat for 7 to 8 minutes.
Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate chips, butterscotch chips, graham mixture, oats and coffee, and mix until just incorporated, about 30 seconds. Add the potato chips and pretzels and again, mix only until barely incorporated, 15 to 20 seconds.
Using a 2¾-ounce ice cream scoop (or a ⅓-cup measuring cup), portion out the dough onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
Preheat oven to 375 degrees F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans (should be about 6 cookies per sheet).
Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.