Since Spring Break is almost here it is a perfect time to get the kids in the kitchen to bake cookies! Goodness knows you need to have lots of those round yummies for the break! There are tons of different types of cookies out there. Just take a minute to Google the word “cookie” and you will shocked at the millions of varieties. Chocolate. Oatmeal. Healthy. Not so healthy. There is a recipe for anyone.
This weekend I was in Dallas and visited a great store called City Market. It was huge! Part gourmet store, grocery store, bakery, butcher shop, cheese market, winery. You name it. They had it! I fell in love with their Kitchen Sink Cookie. So, I had to try my version when I got home. So after a little fiddling with my Cowboy cookie here is what I came up with!
Big Pantry Cookie
3 sticks Braum’s unsalted butter, room temperature
1 1/2 cup sugar
1 1/2 cup brown sugar
3 eggs
1 tablespoon vanilla
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
3 cups all purpose flour
3 cups Old Fashioned oats
1 cup semi sweet chocolate chips
1 cup bittersweet chocolate chips
1 cup butterscotch chips
1 cup Lays potato chips, crushed
1 cup pretzel sticks, crushed
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large mixing bowl using an electric mixer, cream the butter till fluffy. Add the sugar, brown sugar, eggs, and vanilla. Continue beating till it is smooth and well incorporated. In a medium sized bowl stir together the all purpose flour, baking soda, baking powder, salt, and cinnamon. Turn the mixer to low and add cup by cup of the flour mixture. Once that is incorporated add the oats and all chocolate/butterscotch chips. Add the potato chips and pretzels.
Place 1/4 cup or large ice cream scoops of cookie dough on a baking sheet. Bake for 12-13 minutes or until golden yet still soft. Remove from the oven and immediately place on parchment paper to cool.
Chocoholic Crinkle Cookies
2 sticks butter, unsalted
2 eggs
1 tablespoon vanilla
1/2 cup sugar
1 cup packed light brown sugar
3-1/3 cups semi-sweet chocolate chips, divided
2 cups bittersweet chips
2-1/4 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1-2 cups powdered sugar
In microwave-safe bowl, melt 1-1/3 cups of semi-sweet chocolate chips in microwave on high for 1-2 minutes until they are melted. Set aside. In a medium sized bowl mix together the flour, cocoa powder, baking powder, baking soda, and kosher salt. Using an electric stand mixer to beat together the butter, sugar, and brown sugar until creamy. Add the melted chocolate and beat it in until well mixed. Add eggs and vanilla and mix until well combined. With mixer on low, gradually add dry mixture a cup at a time until well combined. Add the remaining semi-sweet and bittersweet chocolate chips. Using a small cookie scoop place small scoops of cookie dough on a parchment lines baking sheet. Cover with plastic wrap and place in the refrigerator for 203 hours to thoroughly chill. Remove dough balls from fridge; roll each one in powdered sugar, coating them well; place on a parchment-lined baking sheet. Bake for 18-20 minutes. Allow them to set and then remove from baking sheet and place on parchment to cool thoroughly.