Directions: |
Directions:MAKE POPCORN Pour the oil over the bottom of a large saucepan that has a lid, and add the popcorn kernels, shimmying the pan around so the kernels land in one layer. Cover the pot, heat it over medium-high heat, and, once the kernels begin to pop, keep the saucepan moving until all of the kernels have popped, about 5 to 7 minutes total. toss the table salt and then the melted butter over the popcorn, then transfer it to a bowl so that you can fish out any unpopped kernels. You should have about 4 to 4 1/2 cups. Let cool.
MIX DOUGH Preheat oven to 350 degrees. In a large bowl, cream together the softened butter, brown sugar, granulated sugar, egg, and vanilla until smooth. In a separate bowl, whisk the flour and baking soda together. Stir the combined dry ingredients into the butter-sugar mixture. Fold tin the cooled popcorn so that it is evenly distributed through the batter, which will seem like a ridiculous instruction because there is so much popcorn and so little cookie batter, but it works. To be honest just mix it with your hands. Don't worry if the popcorn breaks up a bit. The mixed-size pieces are part of the cookie's charm.
BAKE COOKIES Scoop heaping-tablespoon-sized mounds 2 inches apart onto a parchment-lined baking sheet. I scooped the rounded balls in my hands and kind of gently squeezed them together and baked them on a stone. bake the cookies for 10 to 12 minutes, until the edges are light brown. Let them sit on the hot baking sheet for a few minutes to firm up before transferring them to a rack to cool. |
This recipe for Buttered Popcorn Cookies is from