Monday, February 23, 2015

Kettle Corn Walnut Oatmeal Cookies

"Chewy and Soft with some Crispy Elements" - Fatty

As the Fatty put it, these cookies were welcoming- welcoming him to eat it all up. Hehe. With the reduced sugar and added caramel-y favor from the kettle corn, these cookies were quite addicting even to a person who is pro-crispy cookies (aka me).

Kettle Corn Walnut Oatmeal Cookies
recipe adapted from Averie Cooks
makes about 24 cookies

1 large egg
1/2 cup unsalted butter (1 stick)
1/4 cup light brown sugar, packed
1/8 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats
3/4 cup all-purpose flour
1/2 teaspoon cinnamon, added to taste
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup kettle corn, chopped
1/2 cup walnuts, chopped

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the kettle corn and walnuts, and beat on low speed until just combined, about 30 seconds.
4. Using a (1 tbsp) cookie scoop, or your hands, form approximately 24 equal-sized mounds of dough, roll into balls, and flatten slightly.
5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days.
6. Preheat oven to 350F, line a baking sheet.
7. Place dough mounds on baking sheet, spaced at least 1.5 inches apart and bake for 9-10 minutes.
8. Allow cookies to cool on baking sheet for about 10 minutes before serving.
*Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

ready to scoop

chilling for at least two hours!
flattened slightly
chilling (:
I made these cookies last Saturday on CNY day 3 for my family to go "bai lin" with. It's becoming a tradition for me each year and for each occasion to bake something for all our relatives. It's always enjoyable sharing the goodies with others and hearing that they want more or they miss what I made previously.

Knowing that there's an over abundance of kettle corn and oatmeal at home, these cookies were born. It's definitely an unique twist from the typical raisin or chocolate chip oatmeal cookies because no recipes were found with this combo. I ultimately settled for a chocolate chip oatmeal cookies recipe and subbed in my touches. I halved both sugars and baked them slightly under 10 minutes to keep the soft and chewy bite. To my surprise, some parts of the kettle corn remained crispy while others blended in with the chewiness and nuttiness of the oats. 

I love anything caramel, and kettle corns are my absolute favorite. If you are like me and want to find more ways to incorporate them into your daily snacking, this recipe is perfect! Baking them into a cookie really toned down the sweetness of the kettle corn and made them less sinful to snack on. I will be revisiting this recipe soon and play around with the "toppings." 

Taste: 5 stars out of 5
not too sweet, cinnamon/caramel nutty note
Texture: 5 stars out of 5
soft and chewy center, crispy edges and crunchy nuts

Mmm, what else can I bake Kettle Corn into?
Till next bake!

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