Buttered Popcorn Cookies {splurge}

A couple of Saturdays ago began as any normal day here in L.A. would.  I went to the gym....There was a man grunting each time he lifted the weight bar thing.  I tried to ignore him by watching the food network because running in place and watching Trisha Yearwood concoct 3 courses of bliss really makes the time fly...

By late afternoon I headed over to my mom's house to grab some paperwork I had left.  Oh, tax time is making your small business owner chest tighten up too?  I digress.  So naturally, I found something to assist in the procrastination.  Buttered Popcorn Cookies!

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It started getting darker earlier than I expected, and that's when I noticed the crazy ocean fog rolling in.  It surely didn't assist my productivity level.

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Popcorn on the stovetop is a classy move.  Just trust me.

Then you toss it with melted butter and salt and into the dough it goes!  What seems like too much isn't.  

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They spread and come out of the oven thin and soft.  Leave them be; let 'em chill.  They firm up to become buttery and chewy.

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It started getting darker and foggier and that pile of pillows with the softest throw on earth was calling my name. And well, um, one thing led to another...and my day/night/life was complete:

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Slightly adapted from The Smitten Kitchen Cookbook

INGREDIENTS: (makes 24 cookies)

  • 1/4 cup (45 grams) popcorn kernels
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup (95 grams) packed light brown sugar
  • 1/3 cup (65 grams) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 ¼ cups (155 grams) all-purpose flour
  • 1/2 tsp baking soda

First make the popcorn:

-Turn burner to medium-high and pour the oil over the bottom of a medium saucepan that has a lid (very important!)- add the popcorn kernels.
-Cover the pot and shake the pan slightly to coat the kernels with oil.  Let the kernels do their thing, about 5-7 minutes, until popping noise ceases.
-Uncover pot and toss popcorn with melted butter and salt.

For the dough:

-Preheat oven to 350˚ F. Line two sheet trays with parchment paper.
-In a large bowl, cream together the softened butter, brown sugar, granulated sugar, egg and vanilla until smooth.
-In another bowl, whisk the flour and baking soda together. Stir the dry ingredients into the butter mixture.
-Fold in the cooled popcorn (it will seem like a lot) but sort of crush the popcorn as you go (it will all fold in, I promise).

Bake:

-Scoop heaping-tablespoon sized pieces between the two sheet trays, leaving a couple of inches in between each.  Bake for 10-12 minutes until edges are light brown. 
-Let them sit on the hot baking tray for a few minutes to firm up.

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