![]() Throw some of the candies into freshly buttered, warm popcorn & you’re in for a delight. Which is why it doesn’t come as much of a surprise that moviegoers are obsessed with the combination of popcorn & Buncha Crunch. Remove cookie sheets from the oven and allow the cookies to cool and firm up completely on the sheet before moving them to a wire rack to cool the rest of the way.The combination of salty + sweet is one almost everyone craves at some point in time.Also, if the dough isn’t fully chilled, the cookies will spread more and bake more quickly.) ![]() (Note: The longer you bake the cookies the crunchier they will get – we liked them best at around 14 minutes baking time. Bake cookie sheets one at a time until golden brown, 13-15 minutes and rotating the cookie sheet in the oven halfway through the baking time.(Keep the raw cookie dough balls chilled as you bake to prevent softening.) Line your cookie sheets with parchment paper, and place cookie dough balls – about 8 per sheet, spread at least 2 ½ inches apart. When ready to bake, preheat oven to 375 degrees F and place oven rack in the middle position.Cover cookie sheet with plastic and chill overnight. Place balls on the parchment lined cookie sheet – you should end up with about 30 cookie dough balls. Scoop the dough (we used this scoop) and roll into smooth balls. Line a cookie sheet with parchment paper.Stir again with a wooden spoon or spatula, scraping the sides and bottom of the bowl to ensure that all ingredients are mixed evenly. Keeping the mixer on low speed, gradually add the granola, pretzels, chocolate chips and nuts – mixing again until fully incorporated. Gradually add dry flour mixture to the mixing bowl with the butter mixture, mixing on low speed until just incorporated.Scrape down sides of bowl again, then add egg and vanilla extract and mix until fully incorporated. ![]() Scrape down sides of bowl, then beat on medium speed for approximately one minute until the mixture is light and fluffy.
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