I don’t know about you but I am sweeping the remains of this January out! Cold, snowy, disease ridden, oh-my-god-will-covid-never-be done-with-us-January is history. And in celebration I went through my cupboard and made some cookies out of every remnant I could find of the previous month.
They started with my Murray cookie recipe and ended up somewhere in the next stratosphere. I dumped January into a bowl and sweetened it up.
Two fats: butter for flavor and Crisco (vegetable shortening) for texture.
Two sugars: brown sugar gives depth and cane sugar gives a little extra sweetness.
Beat them together for 8 minutes until they are light, very light, in color and super creamy.
Add two eggs one at a time, beating for a solid minute between each one so the mixture doesn’t break. And then some vanilla.
Stir in flour and rising agents.
Then dump in January
Two textures: chewy oatmeal, and little pops of Rice Krispy.
Two confections: Chocolate M&Ms and sweet coconut
Use a cookie scoop or tablespoon to drop them on a parchment lined cookie sheet
And bake yourself right into a delicious February!
JANUARY DUMP COOKIES
- ½ c unsalted butter room temperature
- ½ c vegetable shortening Crisco
- ½ c brown sugar packed
- ½ c cane sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 2 c flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 c oatmeal
- 2 c Rice Krispies
- 1 c sweet shredded coconut
- 1 cup M&Ms
- Preheat the oven to 350 degrees. Line your baking sheets with parchment paper.
- In the bowl of a stand mixer, beat together the sugars and fats for 8 minutes, stopping the scrape the beaters, sides and bottom of the bowl once or twice. The mixture will become very light in color and creamy.
- Add the eggs, one at a time, beating for a full minute after each addition. Scrape the bowl and beaters. Add the vanilla and beat for another full minute.
- On low, stir in the flour, baking soda, baking powder and salt.
- Stir in the oatmeal and Rice Krispies. Then stir in the coconut and M&M’s.
- Drop about 2 tablespoons of batter, 2” apart, onto the prepared cookie sheets.
- Bake 9-11 minutes until browning on the edges and set.
- Remove and cool on a wire rack.