This week’s recipe, taken and adapted from a cookbook that was on my kitchen shelf, is a really good one!
It’s so good, I posted it a long time ago.
So good, I have to repost it!
A few years ago, my daughter and I were in NYC for a few days and I had heard about this great little spot that served all things sweet. But, honestly, there are about a million places like that in New York. this one intrigued me because I had read the bio of the girl that ran the place. She was originally hired as a “office organizer” for the now famous Momofuku (which has since found a spot in downtown Toronto and doing really well!), and while she was pushing paper, the owner, David Chang, saw how incredible her baking skills were…crazy incredible! She was somewhat of a scientist in the kitchen, churning out crazy things like “cereal milk” (yes, that’s right…like the milk that’s left at the bottom of your breakfast bowl!) and their infamous Crack Pie. Before long, she found her own spot (directly across from Momofuku…lucky for David!!) and has been creating sugary treats ever since.
- 1 c butter
- 1 c sugar
- 2/3 c brown sugar
- 2 tbsp corn syrup
- 1 egg
- 1 tsp vanilla
- 1 1/3 c flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 3/4 c mini chocolate chips
- 1/2 c mini butterscotch chips
- 1/2 c graham crackers, finely chopped (do not use crumbs)
- 1/3 c rolled oats
- 2 1/2 tsp ground coffee
- 2 c potato chips
- 1 c mini pretzels
- Heat oven to 375 degrees.
- In a mixing bowl, add butter, sugars and corn syrup. Mix for 2 minutes and scrape down sides.
- Add egg and vanilla; mix again for about 7 minutes
- In a small bowl, mix together flour, baking powder, baking soda and salt. Add to the creamed mixture and mix for no longer than 1 minute. Scape down sides again.
- On low speed, add in chocolate chips, butterscotch chips, graham pieces, oats and coffee; mix for about 30 seconds. Add the potato chips and pretzels and mix gently until just combined (do not over mix).
- Using a small baking scoop, portion out dough onto a parchment lined cookie sheet. Pat the cookies flat and put trays in freezer for 10 minutes (or fridge for an hour)
- Arrange the chilled dough about 3 inches apart and bake for 9-12 minutes or until just golden. They should only be golden around the outside but not through the middle. *CHECK OFTEN TO PREVENT BURNING.
- Transfer the cooled cookies to a serving tray or an airtight container for storage. They will keep at room temperature for 4-5 days and in the freezer for a month.
- Remember to drink with a big glass of milk!!!