Hurricane CookiesKelsey Banfield
These are the cool cookies we made during Hurricane Irene. Luckily, our power didn’t go out so we were able to do some fun projects while the storm surged and branches blew down the street. We called them hurricane cookies not only because they were made during a hurricane, but also because they were full of a hurricane of ingredients. We threw in nearly everything we could think of, making it a true whirlwind of flavor. We ended up adding M&M’s, toffee bits, chocolate chunks, shredded coconut and oatmeal. They were so good I wrote down the recipe so I could make them again!
1 stick plus 6 tablespoons butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoons kosher salt
3 cups old-fashioned oats
1/2 cup M&M’s
1/4 cup toffee bits
1/4 cup dark chocolate chunks
1/4 cup shredded coconut
1. Preheat the oven to 350F.
2. Cream together the butter and sugar until smooth and creamy. Add the eggs and vanilla until incorporated.
3. Whisk together the oats, flour, salt and baking soda and slowly add it to the mixer with the wet ingredients until just incorporated. Add in the toffee and coconut and mix again, then stir in the M&M’s and chocolate chunks.
4. Drop the cookies onto a lined cookie sheet by the rounded teaspoon and bake for 12 – 14 minutes or until set and lightly golden brown. Cool on a wire rack and serve.
What we’ve been waiting for: Copycat Girl Scout Cookie Recipes!