I found some amazing looking Carmelized Bacon Chocolate Chip Cookies on Foodbuzz a few weeks ago, which I had planned to make in honor of Father’s Day month. I attempted to make them last night… I can say without hesitation that these two foods, no matter how good they are alone, are NOT delicious together. What a disaster! Anyway, Victor all set for cookies and was disappointed that they didn’t happen, so I promised him his favorite chocolate chip cookies. Well, the bacon recipe used all of my chocolate chips, so I went in search of a recipe that contained only ingredients I already had in my cupboard. Easy solution: Snickerdoodles! I had never made them before but they seemed easy enough, and these got great reviews.
We were both pleasantly surprised! These cookies are soft and chewy in the middle with a nice crunchy outside. I recommend them!
Ingredients * 1/2 cup butter * 1/2 cup Kelapo coconut oil* 1 1/2 cups sugar * 2 large eggs * 2 3/4 cups flour * 2 teaspoons cream of tartar * 1 teaspoon baking soda * 1/4 teaspoon salt * 3 tablespoons sugar * 3 teaspoons cinnamon
Preheat oven to 350°F. Mix butter, coconut oil, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 15 minutes. Remove from pan immediately.
See the original recipe here
Note: After 3 days, these are still chewy and delicious and not at all stale!