All this terrible weather has done nothing beneficial besides put me in the mood for a sweet, gooey, everything-but-the-kitchen-sink-filled cookie. Snow outside, warm cozy apartment, melty cookie in my hands on the couch. What could be better?
Besides the snow, I’ve had another thing on my mind lately: Big Gigantic. They’re my favorite performers in the whole world. Dominic Lalli and Jeremy Salken are a sax- and drum-playing duo, respectively, who rock amazing beats to the sounds of electronic music. No, they’re not DJs. They have talent…. and a lot of it. I will be seeing them for my 5th time this February, and in anticipation of it, I’m dedicating this cookie recipe to them. My Big Gigantic Kitchen Sink Cookies are soft, gooey, and full of tons of sinful ingredients, like oatmeal, pretzels, peanut butter and chocolate.
Take one bite of these Big Gigantic cookies and your taste buds will experience the same miraculous symphony as my ears do every time I listen to Big G. Better yet, why don’t you bake these cookies while listening to them? Find all of their songs on their Soundcloud page here. And be sure to buy their brand new album on iTunes starting February 11th!
3/4 cup lightly packed dark brown sugar
2 1/2 cups old-fashioned oatmeal, divided
1/3 cup granulated sugar
1 1/4 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
2 sticks unsalted butter, slightly firm
1 cup smooth peanut butter
2 tablespoons light corn syrup or honey
1 large egg
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
2 cups pretzels, broken into 1-inch pieces
Heat the oven to 375. Place the brown sugar, 1/2 cup of the oatmeal, and the granulated sugar in the work bowl of a food processor and process for 2-3 minutes until the oatmeal is very finely ground and powdery
In a medium bowl, strain together the flour, salt and baking soda. Stir in the remaining oatmeal and set aside.
In the bowl of an electric mixer, mix the butter with the peanut butter and corn syrup or honey on medium-low speed until smooth and lightened in color. Add the oatmeal-sugar mixture in three additions, mixing well after each addition. Add the egg and vanilla and mix for 1 minute longer. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low, then incorporate the dry ingredients in three additions, mixing just until blended. Using a rubber spatula, fold in the chocolate chips pretzels.
Drop palmful ball size mounds of dough onto the prepared cookie sheets, spacing them about 3 inches apart. Press down slightly. Bake for 7 to 10 minutes or until the edges begin to turn golden brown. Do not over bake.
Remove the cookies from the oven and let stand for 2 minutes. Using a metal spatula, carefully loosen and transfer to cooling racks. Enjoy!
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