Blockbuster Cookies

• 2-1/2 cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 1 cup Butter, At Room Temperature
• 1 cup Light Brown Sugar
• 1/2 cups Granulated Sugar
• 1 whole Egg Yolk
• 1 whole Egg
• 1 Tablespoon Vanilla Extract
• 1 cup Raisinets
• 4 cups Buttered And Salted Popcorn

1. Preheat oven to 325u0b0F. Line 2 baking sheets with parchment paper or silicone mat.
2. In a small bowl, whisk flour, baking soda, and salt until combined.
3. In the bowl of a stand mixer, add butter and mix on medium speed until light and fluffy. Add both sugars and blend until combined. Add eggs and vanilla extract and blend on medium-high until they are fully incorporated.
4. Add flour mixture to butter mixture in three batches, blending well after each addition. Gently stir in Raisinets, then gently fold in the popcorn.
5. Using a medium cookie scoop, or about 2 tablespoons of dough for each cookie, scoop out 9 cookies for each baking sheet. Bake until golden brown, about 14 minutes, rotating the pans about halfway through.
6. Transfer the cookies to a cooling rack and repeat with the remaining dough. Yields 36 cookies.
7. Recipe slightly adapted from FamilyFun Magazine November 2012.

flour, baking soda, kosher salt, butter, light brown sugar, sugar, egg, egg, vanilla, raisinets

Taken from tastykitchen.com/recipes/desserts/blockbuster-cookies/ (may not work)