Galley Cookies (thin, chewy, crispy cookies with chocolate, pretzels, and candy) aka Leftover Candy Cookies

Oct 30, 2013

Do you have miniature ghosts or Taylor Swifts or zombies coming to your door tomorrow? Do you end up with four leftover bags of candy or go through your child’s bag for their rejects (pretzels? Who gave me pretzels?).  If so, these cookies will help. Eve if it’s not Halloween and you have bits of this and that – we tend to have a handful of chocolate chips left from a baking project – throw everything into this cookie. And keep them away from your kids because they have boring old Twizzlers (I actually adore them) and you have….galley cookies.*

 

*I worked on a boat as a chef and the galley was my perfectly tiny cooking space. These are the cookies I would make when I had accumulated a half cup of granola, half jars of chips or had leftover coconut from toasted coconut bread (recipe to come soon).

Galley Cookies (thin, chewy, crispy cookies with chocolate, pretzels, and candy)

This dough is great for freezing - make the dough balls and then cook them one by one for a snack or dessert.

3/4 cup sugar*

1/2 cup brown sugar

1 1/2 sticks butter

1 egg

1 1/2 tsp vanilla extract

1 cup white flour

1/2 cup wheat flour

1 tsp salt

1/2 tsp baking soda

1 tsp baking powder

3/4 cup salted pretzels, smashed with your hands

big handful chocolate chips

few table spoons sunflower seeds

any crunchy leftover candy - if not using, add crunchy cereal or shredded coconut or anything crunchy

any leftover granola - up to 1/2 a cup

*Note: if you are using lots and lots of leftover candy, consider reducing the sugar to 1/2 cup brown and 1/4 cup white.

Oven to 375. Cream sugar and butter until just fluffy. Add egg and vanilla. Add flour, salt, baking powder, and baking soda. Mix to combine. Put dough in fridge for 15 minutes. Put parchment on cookie sheet(s). Make golfball-sized balls and put on cookie sheet with at least a couple of inches between. Bake - for longer than you think you'll need - about 15 minutes, turning once halfway through. They will crisp at the edges, bubble up in the centers, and then flatten. Cool on sheet before transferring to rack. Eat today (so pretzels stay crisp) or freeze dough and eat bit by bit...

2 comments

  1. Cindy
    November 20, 2013

    great idea! Thank you!

    Reply
  2. Celia
    November 20, 2013

    Nice one, Em! I once made a chocolate brownie stuffed with leftover Easter eggs, this reminded me of them! I’m intrigued by the addition of pretzels, it must add a lovely salty crunchy kick! x

    Reply

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