Do you like camping?
I do not. AT ALL. I loathe it.
The other night, I was sitting on a boat-dock and watching college football for a few hours, sitting in a completely normal chair and within a 40 second walking radius of a bathroom…and I was thinking “gosh, thank God this isn’t really camping.”
Maybe because there weren’t any s’mores. And it was misting for the entire 8 hours that we were out there. It was humid.
And I’m a complainer. But because I’m an “adult” now, I didn’t complain, I just sat there letting my butt go numb and trying to stuff my knees up into my sweatshirt because I was cold.
So I guess that’s as close to “glamping” that I’ll ever get because if you park me in the middle of nowhere with no bathroom and nothing but the stars…I’d probably cry and then start building a strategy on how to make cookies over the fire…for my last meal.
Because if I’m camping or “glamping” then I must most-certainly be nearing death.
Anyways, want me to tell you about the cookies I made before that story came tumbling out of me? They’re Walnut White Chocolate Chip Cookies. And I used mini white chocolate chips! Because I was totally psyched to find mini white chocolate chips (in Whole Foods).
And they also have a bit of sorghum syrup in them, which takes the place of some of the white and brown sugars that you’d normally put in a cookie. Also, the sorghum gives them such a special flavor that tastes like fall…and if you don’t have sorghum, use molasses and think about Christmas time (too soon?). I don’t particularly like molasses, so the sorghum is what I’m going to stick with. It’s still full of iron and vitamins, so I’ll pretend like it’s “vitamin syrup.”
- 1 cup all purpose flour
- 2 Tbs. cornstarch
- ½ tsp. salt
- ½ tsp. baking soda
- ¼ cup granulated sugar
- 2 Tbs. brown sugar
- 1 Tbs. sorghum syrup (or molasses)
- ½ cup butter, room temperature
- 1 egg, room temperature
- 1 tsp. vanilla extract
- ½ cup Rice Krispies cereal
- ½ cup walnuts, chopped
- ½ cup mini white chocolate chips
- In the bowl of your mixer, combine the butter, sugar and brown sugar. Cream for 3-4 minutes, until light and fluffy. Add the sorghum syrup (or molasses) and continue to beat until well combined. Next, add the egg and beat to combine. Finally, add the vanilla.
- In a medium-sized bowl, combine the flour, salt and baking soda.
- Add the dry ingredients to the creamed wet ingredients and let the mixer slowly pull it all together into dough. Then, with the mixer on low, add the Rice Krispies, chopped walnuts and white chocolate chips. When those are evenly-distributed, stop the mixer.
- Transfer the dough to a container and let set in the fridge for at least 4 hours, or overnight.
- When you’re ready to bake the cookies, preheat the oven to 375 degrees F. Line your baking sheets with parchment paper. Use a cookie scoop (mine is 1.5 Tbs) to scoop the dough and evenly space on the cookie sheets (no more than 12 cookies per cookie sheet because they spread a lot while baking). Bake for 12-15 minutes, or until the edges are golden brown and the centers look cooked (do not over-bake or the bottoms will burn).
- Let the cookies cool on a wire rack before serving. Enjoy!
- It is important to chill the dough for at least 4 hours before scooping and baking the cookies, or they will spread too much.