We are currently rebuilding our inventory - New orders will ship in January
As you can imagine, everyone in the shop is hustling and bustling to keep up with the holiday season. The elves are busy packaging utensils to be sent to destinations worldwide while the makers meticulously craft each spoon, cutting board and rolling pin with the utmost care. On a day such as this, to my delight, Brad approached me and said, “We should make my Mom’s cookies.”
Note the coffee stains from Brad's dad- that's real custom work!
As Brad described the cookies, my mouth began to water. He claimed he could eat an entire batch on his own- and that’s big talk in these parts! A few days later, after scheduling the event with Grandma Earlywood, we were on our way.
Now, these cookies are a sort of hybrid cookie-treat bar sculpted into bite-size shapes. Think somewhere along the lines of a scotcheroo- sweet, salty, crunchy yet chewy- all the good things.
Brad has been enjoying these nuggets of deliciousness since he was a child and after sampling them myself, I am positive I will be sharing them at family gatherings, potlucks and school fairs to come.
This recipe is uncomplicated, straightforward and blue collar. While addicting as is, and absolutely perfect in Brad's mind, don't be afraid to try with other cereals.
Grandma Earlywood’s Cookies
Ingredients
-1 C sugar
-1/2 C brown sugar
-1 C Karo syrup
-2 tsp vanilla
-1/4 tsp salt (or a couple shakes from the shaker as Grandma Earlywood does)
-12 oz. peanut butter
-5 C Special K cereal
Directions
-Combine sugars and Karo syrup in sauce pan over medium heat; stir constantly
to avoid burning using an Earlywood Saute utensil. Bring to a low boil for 10 seconds then remove from heat.
-Add vanilla, salt and peanut butter using a Large Spreader. Stir to combine until smooth and creamy.
-Pour peanut butter mixture over Special K in mixing bowl. Stir until evenly
coated.
NOTE: Combine the sugar mixture and cereal quickly as the mixture becomes hard to stir as it cools.
-Our Tasting Spoons happen to work well to scoop the mixture onto cookie sheet lined with parchment paper. Gently form into balls or cookie shapes and let cool.
That’s it! So easy, so addictive! We recommend doubling or tripling this recipe as these nuggets of goodness disappear rapidly. They also store well in the freezer for emergency sweet tooth cravings.
Leave us a comment below and let us know what you think!
