Before I get to my politically incorrect cookie recipe, Libby and I wanted to take this opportunity to disclose to the public for the first time and officially announce our next exciting project!
You see this rather non-descript storefront?
Well, it’s actually two doors down from our restaurant.
Aaaaand (tiny drum roll), we’re taking over the space and opening a new cafe on Polk Street.
So the next time you’re in the neighborhood, are in a hurry, and need one of these
or one of these,
or some of this,
(hopefully) this Summer you’ll have Libby Jane Cafe to take care of you.
And if that wasn’t enough, you’ll also be able to pick up one of these (among other Tenderloin-inspired treats).
WHITE TRASH COOKIES
I can’t remember the last time I have been so tickled pink by a recipe development process. For the last week I’ve pretty much been perusing corner stores and Safeways in search of the trashiest of the trashy flavor combinations and this is what I came up with. A munchy stoner’s dream come true.
Makes about two dozen big ass cookies
For the Dough:
2 Sticks of Unsalted Butter
1/2 C Sugar
1 1/2 C Brown Sugar
2 TSP Vanilla Extract
12 Ounces Flour
1 1/2 TSP Kosher Salt
1 TSP Baking Soda
1 1/2 TSP Baking Powder
Cream together the butter and sugar preferably in an electric mixer for 3 full minutes. Add eggs and vanilla and beat for 2 minutes more. Add remaining ingredients and beat together just until incorporated.
Next add your TRASH (this is the combination that I found worked best):
2 C Plain M&Ms
3 C Froot Loops
3 C Lightly Crushed Ruffles Potato Chips
2 C Broken Pretzels
2 Boxes Cracker Jacks
Mix in just until incorporated. I used a 2 ounce ice cream scoop to get big, uniform cookies and placed them on a greased cookie sheet. Lightly press down on dough balls, place in a 350* oven and bake for 10-12 minutes. Cookies should be too soft to handle when they come out of the oven. Let cool for about 15 minutes before attempting to move or eat.
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