This week, there was almost another episode of My Hangover Kitchen, but I thought it was wiser to just use the microwave and thaw out some frozen dishes I’ve made… Just so nothing would find it’s way back onto my floor. I think it was a wise plan.
I tried this recipe out last week, and it took all of my will power to not publish it… and not eat all of them. These cookies are seriously the best thing to make if you want to make friends… or get a few extra points on that exam by giving them to your prof… Not that I’ve tried, but I was tempted.
I saw these floating around on Instagram lately, and I had to try them. They were a hit! However, definitely decadent so I wouldn’t be making these on a weekly basis… Well, maybe…If I took the white chocolate out…but then again, that would take all the fun out of them!
You will need
- 1/2 cup softened butter
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 2 heaping tbsp. yogurt (apple sauce/chia or flax seed mix) to replace the 1 egg
- 1/2 tsp.vanilla extract
- 1 cup of Gluten-free flour
- 1/2 cup old fashion oats
- 1/2 tsp. baking soda
- 1/2 cup of white chocolate chips
- 4 cups of popcorn (I air pop mine without butter, but LIGHTELY buttered microwave popcorn is good too)
Preheat your oven at 350 degrees.
First, cream your butter and sugars with an electric mixer until its a nice creamy, consistent mix. You can also do this by hand but it may take you a few minutes, especially if your butter isn’t at room temperature.
Add in your yogurt/egg replacement and vanilla and beat them into the sugar and butter mix.
Sift in your flour, oats and baking soda into the mix and stir until combined. Once that is done, fold in your chocolate chips and popcorn.
Pop the batter in the fridge for 5 minutes, this will help the cookies set nicely when baking. But the batter back into the fridge if your baking sheet doesn’t have enough room to fit all the cookies on it.
Line a baking sheet with parchment paper and scoop small teaspoon sized balls and space them about 2 inches apart… They expand! Bake them for 10 to 12 minutes until the edges turn golden brown.
You can let them sit on the sheet for a few minutes, or transfer them directly to a wire rack, but make sure you let them rest on the rack to cool down. This will help set the middle.
There you have it! Delicious, perfect for the holidays, white chocolate chip and popcorn cookies!