INGREDIENTS:
1 cup butter (that's two sticks, unsalted)
1 cup granulated sugar3/4 cup light brown sugar
1 Tbsp corn syrup
1 tsp vanilla extract
2 large eggs1 3/4 cups all purpose flour2 tsps baking powder
1 tsp baking soda
2 tsps Kosher salt
1 1/2 cups your favorite baking ingredients (options: chocolate chips, Raisenettes, Rollos, Cocoa Krispies)
1 1/2 cups your favorite snack foods (chips, pretzels, etc.)
For salty, the Fritos and Goldfish.
And I threw in half a cup each of Rice Krispies and oats too (I wanted to give these things SOME nutritional value!)
DIRECTIONS:
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color.
So… I don’t have a stand mixer. They’re stinkin’ expensive. I could have put one on my wedding registry, but that would be greedy, you know? The most expensive item on our registry was the Wedgewood china, and that was something we could use. And we’ve used it… not at all. So maybe the stand mixer would have gotten more use. Regardless, I put my poor electric mixer into use for this recipe.
On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
Umm… 10 minutes? Really? I made it for 9 before my poor little overworked hand mixer started smelling like something was burning. Maybe there’s something to be said for that big expensive stand mixer.
When time is up, on a lower speed, add the flour, baking powder, baking soda and salt. Mix 45 - 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
On the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
Cover dough and put in the refridgerator for at least 1 hour, and up to 24 hours. There are lots of comments out there about people who didn’t cool the dough long enough and the cookies spreading like crazy. I know the dough looks delicious, but be patient!
Heat the oven to 400 F. Bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.
At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, they'll keep five days.
Let me start by saying that Kelly Ripa does NOT eat these cookies. 2 bars of butter? 2 cups of sugar? A cup and a half of sweets? That woman does not stay 90 pounds by eating these cookies.
The cookies are good, I just don't know if they're worth all the work. But maybe with that stand mixer it's not so bad. The crunch from the Fritos and Goldfish is really interesting. I'm definitely going to try the real thing when we head to NYC next. Until then... I'll probably make them again, for no other reason than I can tell people "I put FRITOS in my cookies!!"
Note: These cookies get even better- and crispier- as the days go on.
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