C'mon Irene!

Here in New York, we had many days to anticipate the coming of Hurricane Irene. Well, she was big and she was slow. Thankfully, the Upper West Side never lost power, which meant I could bake up my own storm! So with the hurricane anthem "C'mon Eileen Irene" playing constantly in my head, I came up with these tasty "Hurricane Cookies." I figured that it's better to be safe than sorry, so for these survival cookies I threw pretty much everything but the kitchen sink in the mixing bowl. The great thing about these cookies is that you can toss any sweet/salty snack in the cookie dough, so get creative! Not sure I could have lived off of these cookies if we had lost power, but they're all I've eaten today so who knows....(For my co-workers, you get to enjoy these on Tuesday.) 

Hurricane Cookies
INGREDIENTS

These are the add-inns I chose....

DIRECTIONS

1. Preheat oven to 375° F. In small bowl, combine flour, baking soda and salt. Cover two baking sheets with parchment paper or baking liners and set aside. 

2. Using a stand mixer fitted with the paddle attachment, beat butter and sugars until creamy. Add eggs, one at a time, beating until fully incorporated. Add in vanilla extract. 

3. Slowly beat in flour mixture. Stir in peanut butter chips, chocolate chips, corn flakes and chopped pretzels. Use a small ice cream scoop to make even sized dough balls. Place onto baking sheets, leaving at least 1 1/2 inches between each ball.
4. Bake for 11 minutes or until golden brown around the edges and just set in the middle. Cool on baking sheets for 5 minutes.

Yay! Cookies!