Kootenay Cookies

I took a long drive to the B.C. interior this weekend to support my roller derby team as they battled it out in the Western championships. They even let me skate a couple of jams, which was very gracious of my teammates, seeing as I only started skating with them in April. It was an amazing feeling. I love those ladies.

Not wanting anyone to go hungry, I brought cookies. The recipe is my standard go to when I feel like improvising. It’s essentially a chocolate chip cookie batter, to which you can add whatever strikes your fancy. There is no set amount you have to mix into it. Add as little or as much as you like. They will be delicious either way.

This time around I raided my pantry and came up with pecans, pumpkin seeds, oatmeal, coconut, raisins, dried cranberries, corn flakes, and a leftover chocolate Easter bunny, which I chopped into pieces.

A note on the technique: When making cookies, cakes, or pretty much anything actually, I prefer to add the salt and leavening with the sugar at the beginning of the mixing process. It’s my standard personal mixing technique. I can’t really say why I do it this way except that I’ve done it this way for years and it’s never failed me yet.

Kootenay Cookies

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 2 eggs
  • 2 cups flour
  • Mix-ins: this time around I used oatmeal, coconut, pecans, pumpkin seeds, raisins, dried cranberries, corn flakes, and chopped milk chocolate. I have no idea how much of each. I added them by the handful. In the end there was just enough dough to hold it all together.

Cream the butter with the sugars. Beat in the salt, baking soda, and vanilla. Beat in the eggs. Stir in the flour until just blended. Stir in mix-ins until just blended.

Divide dough into 4ths, wrap it in plastic and refrigerate at least 1 hour.

Preheat oven to 375.

Pinch off dough about 2 T. at a time and roll it into a ball. Place on a cookie sheet.

Bake 12 to 15 minutes, until the edges are nicely browned.

Pack cooled cookies into a large zip lock bag, and drive to the mountains.

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