When I first came across a recipe titled Crackerjack Cookies, I thought “Cracker Jacks in a cookie? What a great idea!” So I read through the recipe: butter, flour, oatmeal, coconut…
Guess what ingredient these cookies lacked. Yup, Cracker Jacks. Apparently the name of the recipe is in reference to a slang term similar to “jimdandy” (which will be added to my vocabulary immediately).
So I put that recipe in my back pocket and decided that if I wanted something done, I was going to have to do it myself. Although doing it myself basically entailed making Alton Brown’s The Chewy recipe and replacing the chocolate chips with crushed up caramel corn and peanuts.
Cracker Jack Cookies
– 8oz butter
– 12oz bread flour
– 1t salt
– 1t baking soda
– 2oz sugar
– 8oz light brown sugar
– 1 egg
– 1 egg yolk
– 1oz whole milk
– 1 1/2t vanilla
– 1 bag (7oz) Crack Jack (If you were curious, the prize was some lame picture of George Washington and Thomas Jefferson. Yea, that went straight in the trash.)
1. Melt the butter and cool slightly.
2. Sift together the flour, salt and baking soda in separate bowl.
3. Beat together butter and both sugars at medium speed for 2 minutes.
4. Whisk together the whole egg, the egg yolk, milk and vanilla in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
5. Gradually add the dry ingredients, stopping a couple of times to scrape down the sides of the bowl.
6. Chop/crush Cracker Jack caramel corn, sifting out any dust and stir into dough.
7. Chill the dough for 1 hour.
8. Preheat the oven to 375 degrees F and prep baking sheet with parchment.
9. Scoop into balls using 1.5T cookie scoop, place on baking sheet and give each cookie a little smush. (I got about 40 cookies this way).
10. Bake 8 to 10 minutes and let cool on baking rack for 5 minutes.
These jimdandy cookies were chewy, caramel-y and overflowing with Cracker Jack goodness.
If you decide to make these cookies, don’t let my use of Cracker Jack caramel corn limit you. There is a world of Fiddle Faddle®, Poppycock® (it’s the nuttiest, or so I’ve heard), and Moose Munch® (for the high-brow caramel corn consumer) out there for you to try.