#raisinets

Raisinets - Whatman

After 5 days in Park City for one of the best film festivals out there, I am still catching up on sleep and trying to detox. The festival basically consists of tons and tons of parties, food, drinking, networking, and of course, movies. This year had a great slate of them. Some of my favorites: BEFORE I FALL, THE BIG SICK, THOROUGHBRED, CALL ME BY YOUR NAME. Keep an eye out for them as they have all been bought up and will be released soon. (BEFORE I FALL is in theaters March 3rd!).

And, because all movies need to be paired with candy (duh), I have created 3 different types of movie candy cookies. These are variations on traditional cookies, just jazzed up with classic movie candy. What could be better, right? Try to pick your favorite, it’s almost impossible, and then come up with your own creation!

Enjoy with a theater, a movie, and friends.

Oatmeal Raisinets Cookies:

Ingredients:

1 Cup All Purpose Flour

½ tsp Baking Soda

1 tsp Kosher Salt

1 tsp Ground Cinnamon

1/8 tsp Ground Nutmeg

2 Cups Old Fashioned Oats

¾ Cups (1 ½ Sticks) Unsalted Butter, room temp.

¾ Cup Packed Golden Brown Sugar

¼ Cup Granulated Sugar

1 Large Egg, room temp.

1 Tbsp Vanilla Extract

1 Cup Raisinets

Directions:

1. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg, and oats. Set aside. In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugars until light and fluffy (about 3 minutes), scraping down the sides of the bowl as necessary.

2. Add the egg and vanilla and beat for another minute until well-incorporated. Reduce speed to low and gradually add the flour mixture. Beat until just combined. Stir in the Raisinets and let sit at room temperature for one hour.

3. Preheat oven to 350° and line a cookie sheet with a silicon mat or parchment paper. Once the dough has sat out for an hour, use a large spoon to scoop balls about 2 tbsp in size and drop on prepared cookie sheet 2 inches apart. Bake for 15-16 minutes until just golden brown. Let cool before serving.

Peanut Butter Reese’s Pieces Cookies:

Ingredients:

1 ½ Cups All Purpose Flour

1 tsp Baking Soda

¼ tsp Salt

1 Cup Creamy Peanut Bitter

½ Cup (1 Stick) Unsalted Butter, softened

¾ Cup Packed Golden Brown Sugar

¼ Cup Granulated Sugar

1 Large Egg

1 Tbsp Vanilla Extract

1 Cup Reese’s Pieces

 Directions:

1. Preheat oven to 350° and line a cookie sheet with a silicon mat or parchment paper. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

2. In the bowl of a stand mixer fitted with paddle attachment, beat the peanut butter, butter, and sugar until soft and creamy, scraping down the sides and bottom of bowl as necessary. Add the egg and vanilla and beat until combined.

3. Reduce speed to low and gradually add in the flour mixture. Mix until just combined. Stir in the Reese’s Pieces. Roll dough into balls, about 2 tbsp. in size, and arrange on prepared cookies sheet 3 inches apart. Use a fork to flatten slightly. Bake 8-10 minutes until cookies just start to crack. Do not overbake. Let cool completely before serving as cookies will be very crumbly.

Double Chocolate Junior Mint Cookies:

Ingredients:

1 Cup Plus 2 Tbsp All Purpose Flour

¼ Cup Dutch Processed Cocoa Powder

½ tsp Baking Soda

¼ tsp Salt

½ Cup (1 Stick) Unsalted Butter, Softened

½ Cup Packed Brown Sugar

6 Tbsp Granulated Sugar

1 tsp Vanilla Extract

1 Large Egg

1 Cup Junior Mints

 Directions:

1. Preheat oven to 375° and line a cookie sheet with a silicon mat or parchment paper. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

2. In the bowl of a stand mixer fitted with paddle attachment, beat the butter, sugars, and vanilla extract until light and creamy, about 3 minutes. Beat in the egg until light and fluffy, another 2 minutes. Gradually beat in the flour mixture and then stir in the Junior Mints. (Its ok if they break apart!)