Kitchen Sink Monster Cookies + Vintage Mason Jar Giveaway
Happy weekend!! Let’s celebrate with cookies? I’m not a huge cookie fan normally. Well not until I made these Kitchen Sink Monster Cookies. See I made this Kitchen Sink Pasta Salad a while back and loved it. I loved the idea of it more than anything and it got me thinking. Just about anything could be kitchen-sinked. By that I mean customizing it so that it’s completely your own by adding everything you like but the kitchen sink. Isn’t that how the saying goes?
It’s so fun to make recipes that fit me and my family so I thought I’d share my thoughts on that and make some things to demonstrate how you can change ingredients in dishes so that they’re what your household prefers and makes everyone happy. Well…having three kids and a husband around the house I understand there’s never a time when everyone will be happy but I just go with the biggest majority.
In these cookies I just thought about what we liked and what would compliment each other. If you’ve ever visited this site, you’ll know I love salty and sweet things together or sweet and spicy although this time I left the spice out of the cookies. I used mini peanut butter cups, mini butterfingers, chocolate covered pretzels, kettle corn popcorn, fleur de sel caramels, and…potato chips! Yep and they were so awesome! I thought about some sort of chocolate or peanut butter chips but didn’t need it since several of the items I chose already had chocolate.
I considered so many other things but there’s time enough for cookies and this won’t be the last batch I make!
Once I mixed the batter and added the fun stuff, I used tablespoon scoops to make really big cookies (that’s where the monster part comes in) but I’m thinking it might be best next time to make smaller sized cookies. You see these spread a good bit in part by the caramel and the butterfinger candies I used so I think smaller cookies would be prettier. If you don’t choose ingredients that melt the way those do then you should be more than fine with monster size.
Take this cookie for example. You see how the edges are mostly melted and hardened caramel? It tastes insanely good but makes a-not-so-pretty cookie.
But look at that center!! SOOO worth it.
Now, several others (the majority probably) came out like normal looking cookies. It just depends on where the caramel is positioned when it’s placed on the baking sheet.
One thing I learned about this batter as well. Well, two things. after the first batch I added oats to give it a little more body. It helped some but then I also thought about chilling the dough a little to firm up the butter and it made the finished product exactly what I wanted. I also scooped the dough and then balled it together so that it was tight when I put it on the Silpat. If you have Silpat baking liner definitely use it. Even this sticky caramel slid right off.
Now, let’s get to the GIVEAWAY!!!! If you know anything about MIC, you’ll know I’m from the South. Well being the Southern girl that I am, Mason jars and cast iron pans are a staple. I have tons of both in all shapes and sizes. I use the Mason jars as flowers vases, to drink my sweet tea out of, to store things like homemade salad dressing in. The possibilities are endless. So, when I saw these Limited Edition American Heritage Collection BLUE Vintage Style Jars I couldn’t resist. And I picked up an extra just for YOU!!!
Now, some people think multiple options to enter contests make them feel like they have to jump through hoops. SO not the case here. My intent is to give you many ways to enter but NONE are mandatory. Do the ones you want and skip the ones you don’t. It’s all up to you. Of course the more ways you enter, the more chances you have to win! Take a look…don’t you want ’em????
Here’s how to enter. Just comment, like, tweet (you can do this one once a day 🙂 ), follow or subscribe. Choose all or just one!
a Rafflecopter giveaway
- 1 stick butter, softened
- 1/4 cup white sugar
- 3/4 cup brown sugar, packed
- 1 egg
- 1/2 tablespoon vanilla
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup oats
- 1/4-1/2 cup each of the following or whatever you choose:
- mini butterfinger candies, roughly chopped
- mini peanut butter cups, roughly chopped
- chocolate covered pretzels, roughly chopped
- fluer de sel caramels, roughly chopped
- kettle corn popcorn
- regular potato chips (the thicker the better to help them hold up)
- Pre-heat oven to 375.
- In the bowl of a stand mixer with paddle attachment cream butter and sugars together until light and fluffy.
- Add egg and mix well.
- Add vanilla and mix again.
- In a small mixing bowl, add dry ingredients and whisk lightly.
- Add dry ingredients and mix on low until completely combined stopping to scrape the sides once.
- Add oats and any other ingredients except potato chips and mix on low until distributed.
- Add chips and stir by hand.
- Refrigerate dough for 20 minutes.
- Using a tablespoon or cookie scoop to scoop out balls, roll in your hand to compact them down and then place on Silpat liner or parchment and bake for 10-12 minutes until golden brown.