These cookies are wonderfully chewy while the caramel popcorn and pecans in the filling provide plenty of crunch.
- 1/2 cup popcorn
- 1/2 cup sugar
- pinch of salt
- teaspoon of vanilla essence
- couple of slices of butter
Pop the corn and leave to cool. Pour the sugar into a hot pan and add the salt and vanilla flavouring. Melt the sugar and when it turns a golden brown agitate the pan so the colour spreads throughout. Add the butter to the sugar and mix it in. Switch off the heat and stir in the popcorn, making sure to coat well. Once cooled, the popcorn will be very crunchy.
For the cookie base:
- 50g of almonds
- 50g of oats
- handful of chopped pecans
- 200g chocolate
- 1 cup butter
- 1 cup brown sugar
- 1 cup castor sugar
- 1 egg
- 70g milk
- 1 cup flour
- a pinch of salt
- 1.5 tsp baking soda
Blend the almonds and oats into a fine powder. Blend half the caramel popcorn and mix into the powder. Add in the pecans and chocolate.
Cream the butter, with both brown sugar and castor sugar. Add in the egg, milk and mix well. When incorporated, slowly stir in the flour, salt and baking soda. A slightly sticky dough will be formed.
To the dough, add the pre-blended almonds, oats, pecans, chocolate and popcorn. Slightly crush the other half of the popcorn and mix it in as well. Let it rest.
The dough may be stored in the fridge and used whenever you would like freshly baked cookies. To bake them, just place teaspoon sized portions onto a greased baking tray and pop into the oven at 150 C for about 12 minutes.
When the cookies have cooled, you may serve them with milk.