Preparation: Sunday Blues Popcorn Cookies
I get bad Sunday blues. You know the kind of blues you get because the weekend is over? Because it’s nearly Monday. Because you have to get up early the next morning… First world problems – I know. But Sunday blues were really starting to put a damper on my weekend. And so to combat this we came up with a plan. Now on Sundays I get all my stuff for Monday ready, lay out my clothes, pack my bag and then at about 6 or 7 in the evening we settle down on the couch and we watch a movie. A proper movie. Not just trash on TV. And the movie takes my mind off the blues and becomes a sort of event. It totally prepares me for the week ahead. And I stop whinging. And that makes everyone blues-less.
So I’ve recently been thinking about how to improve on this Sunday greatness. The answer – popcorn. But since we usually have already had dinner by the time we settle down to the movie, I needed a way to incorporate the popcorn into some form of dessert. And holy moly, these popcorn cookies do just that. They are the salty, sweet, buttery, chewy deliciousness of your dreams. Skeptical? Yep, so was I. Just try them. Seriously. Go turn on the oven.
This recipe is from the awesome Deb Perelman’s Smitten Kitchen Cookbook.
– 2 tablespoons vegetable oil
– 45g popcorn kernels
– half a teaspoon of salt
– 1 tablespoon of butter, melted
– 115g butter softened
– 100g light brown sugar
– 65g granulated sugar
– 1 large egg
– half a teaspoon vanilla extract
– 155g plain flour
– half a teaspoon of baking soda
1. First up you need to make popcorn. Pout the oil over the bottom of a large saucepan that has a lid, and add the popcorn kernels, shimmying the pan around so that the kernels land in one layer. Cover the pot. Heat it over a medium high heat. Once the kernels begin to pop, keep the saucepan moving until all of the kernels have popped. This takes about 5 – 7 minutes. Toss the table salt and then the melted butter over the popcorn. Transfer the popcorn to a bowl so you can fish out any unpopped kernels.
2. Now make the dough. First perheat your oven to 180 degrees Celsius/ 160 for fan ovens. In a large bowl, cream together the softened butter, brown sugar, granulated sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour and baking soda together. Stir the combined ingredients into the butter-sugar mix. Folded in the cooled popcorn so that it is evenly distributed through the batter. There does seem to be an awful lot of popcorn and not very much cookie dough. But don’t worry – it will work. Also don’t worry about breaking up the popcorn while you do this, the different sized kernels in the mixture create a nice texture.
3. Scoop heaped tablespoon sized mounds onto the a cookie tray lined with baking paper. Keep about 5cm between cookies, as they will flatten and spread. Bake for about 10 to 12 minutes, until the edges are light brown. Once done, leave them on the hot baking sheet for a couple of minutes to firm up before transferring them to a wire rack to cool.