Ingredients: |
Ingredients: 1½ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1¾ sticks unsalted butter, room temperature
1 cup granulated sugar
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup granola (or other cereal)
½ cup crushed salted pretzel pieces (or other salty snack food)
1 cup semi-sweet chocolate chips, chopped chocolate candies or small bar of good dark chocolate, chopped into chunks
½ cup chopped pecans or other nuts (optional)
Cinnamon, allspice and/or cardamom to taste (optional)
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Directions: |
Directions:If you omit the nuts, you may want to add more cereal, snack or chocolate. You may also add a little cinnamon, allspice, cardamom or whatever you fancy. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper or aluminum foil. Whisk flour, baking powder, baking soda, and salt in medium bowl.
In another bowl, beat butter and sugars at medium low speed until just combined (about 20 seconds). Increase speed to medium and continue to beat until light and fluffy (about 1 minute longer). Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low about 30 seconds. Scrape down bowl again. (For this step you can use a wooden spoon or your mixer on slow speed). Add flour mixture and mix until just incorporated and smooth. Gradually add granola, pretzels, chocolate and nuts. Mix until well incorporated, ensuring that no flour pockets remain and ingredients are evenly distributed. Scoop dough into balls, then roll between palms into balls (about 1½ tablespoons.) Place on baking sheet (8 - 12 per sheet). Freeze at least 20 minutes, or refrigerate at least one hour before baking. Bake one sheet at a time until cookies are deep golden brown about 13 - 16 minutes, rotating baking sheet halfway through. Let cool completely before moving. They will be fragile, especially on edges. Makes 24 - 30 cookies. |
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