A lot’s been going on here lately, dear readers.
First of all, thanks to all for commenting on my Required Reading series–I’m loving your suggestions. Keep ’em coming
Second of all, I sent this pin off to a woman in the kitchen-designing-world (what a happy place), and she made me a sketch, which could be the beginnings of something that makes me all drooly and excited.
Third of all, I made cookies, as I am wont to do. My husband wondered why I was baking, as the butter and sugar started coming together in the bowl of my (mother-in-law’s) mixer, and I said, just because.
To make Cap’n Crunch Cookies, just because, you will need:
- 1 C softened unsalted butter
- 3/4 cup light brown sugar
- 1 medium egg
- 1/2 tsp vanilla
- 1 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 C chocolate chips (I might up this by 1/3 C next time because you can never have enough chocolate)
- 1/3 C peanut butter cups, chopped
- 1/8 C rolled oats
- 3 cups Cap’n Crunch cereal (you don’t have to buy a whole box–they make these cute little individual servings. I bought two of these individual serving sizes at the grocery store)
Mix sugar and butter for 1 minute with a handheld or standing mixer. Add egg and vanilla, and mix for 1 more minute. Add flour, baking powder, baking soda and salt. Mix together for 1-2 minutes. Add chocolate chips, peanut butter cups, oats, cap’n crunch, and quickly mix it all together for 1 minute.
With a 3 oz ice cream scoop, scoop dough onto a greased cookie sheet. Cover with parchment paper and press down each cookie with a flat object like a plate. Freeze for 1 hour.
Bake at 350 for 5 minutes, rotate pan, and bake for another 4-5 minutes. Remove and allow to cool.