Gallery

Recipe Summary

Yield:
36 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° and line two baking sheets with parchment paper. In a small bowl, whisk together the flour, the baking soda and the salt.

    Advertisement
Instructions Checklist
  • In a large bowl, use a stand or hand mixer on medium speed to cream the butter until it's light and fluffy. Add both sugars and blend until they're well combined.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Crack one egg into a small bowl. Separate the white from the yolk of the second egg and add the yolk to the first egg. Discard the white or reserve it for another recipe. Add the eggs and the vanilla to the butter-sugar mixture and blend on medium-high until they're fully incorporated.

Instructions Checklist
  • Add the flour mixture to the wet ingredients in three batches, blending well after each addition.

Instructions Checklist
Instructions Checklist
  • With a spatula, stir in the Raisinets, then gently fold in the popcorn.

Instructions Checklist
  • Use a medium cookie scoop to shape the dough into mounds (about 2 tbsp each), and put nine of them, staggered, on each baking sheet. Bake the cookies until golden brown, about 14 minutes, turning the pans halfway through. Transfer the cookies to a rack to cool. Repeat the steps to bake the remaining dough.

Reviews