Fast forward nearly a decade and my palate has changed a lot. I definitely appreciate the salty-sweet combo these days (salted caramel? heaven!!). So, when I found a recipe for "Everything-but-the-Kitchen-Sink" cookies in my latest cookbook acquisition The Cookiepedia, I decided to give them a try. The recipe calls for a 1:1.5 ratio of sweet mix-ins to salty mix-ins. But, since the only salty snack food I had in the house was tortilla chips, I decided to swap that around and go with 1.5 sweet to 1 salty. The result was this coconut-white chocolate-semi-sweet chocolate-cereal-tortilla chip creation:
I enjoyed the mix of salty and sweet, crunchy and soft. But Mr. Valley Writer wasn't so sure about the corn taste from the tortilla chips. I think he might have liked potato chips better. The original recipe also suggests trying salted nuts, pretzels, corn nuts and cheese puffs (of all things!). Bottom line: it's definitely a versatile recipe and a nice change of pace from the usual chocolate chip (though chocolate chip still reigns supreme in my book). The recipe halves well, so if you even think you might like it - go ahead and give a small batch a try.
(Makes 18 large cookies; adapted from The Cookiepedia by Stacy Adimando)
1 cup salted butter, softened
1 cup white sugar
1/2 cup packed brown sugar
2 tsp. vanilla extract
1 whole egg
1 egg white
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups sweet mix-ins (I used a mix of white chocolate chips, regular chocolate chips, flaked coconut and breakfast cereal)
1 cup salty mix-ins (I used crumbled tortilla chips)
Preheat oven to 375°F.
In a large bowl, beat butter and sugars on medium speed until fluffy. Add vanilla, whole egg and egg white. Beat until fully combined.
In a separate bowl, mix flour, baking soda and baking powder. Add to butter mixture and beat just until combined.
Stir in sweet and salty mix-ins.
Scoop heaping tablespoons of dough onto greased cookie sheets, keeping each ball of dough about 2" away from the others (these cookies spread a bit when baked).
Bake at 375°F for 14-17 minutes until evenly browned.