The other day I was visiting one of my favorite blogs written by Alexis Swanson of Swanson Vineyards. Sadly, I will still not be able to partake in wine for the next few months, but a girl can dream! While I was there I came across this impossibly cool looking recipe for Cap’n Crunch Cookies. The baby has me craving some strange things and for that reason alone I felt compelled to make the cookies IMMEDIATELY. My husband was quite skeptical but let me give it a go. Once they had baked and cooled he gave one a try and was quite shocked: they were delicious. Sweet, corny, and perfectly chewy they were totally awesome cookies!
Cap’n Crunch Cookies
adapted from Alexis Swanson via her friend Amanda
11 ounces unsalted butter, room temperature
14 ounces granulated sugar
11 ounces all-purpose flour
4 1/2 ounces cornmeal
5 ounces Cap’n Crunch Cereal, ground up into crumbs
1 Tablespoon baking powder
2 teaspoons baking soda
1 tablespoon kosher salt
1. In a mixing bowl whisk the flour, cornmeal, baking powder, baking soda, and salt and set aside.
2. In a stand mixer cream the butter and sugar. After three minutes add the eggs and beat well. Scrape down the side of the bowl and beat the batter for a FULL 10 MINUTES!!
3. Then, scrape down the bowl again and add the dry ingredients with the mixer on low until just combined. Stir in the cereal and remove the bowl from the mixer.
4. Scoop the dough into golf ball size mounds onto a lined cookie sheet or plate. Cover with plastic wrap and chill for at least 4 hours, or overnight.
5. Preheat the oven to 350F. Place the dough on the lined baking sheet about 4-inches apart. Flatten the tops with clean hands or the bottom of a glass. Bake for 12 to 14 minutes until golden and lightly browned around the edges. Cool on a wire rack and enjoy.
Some more interesting posts:
Read more from Kelsey on Kelsey’s blog!