Adventures in Kosher Cooking | Giant soft and everything cookies

HOWARD WASSERMAN, ADVENTURES IN KOSHER COOKING
Published June 30, 2021

The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Giant soft and everything cookies

From Ellen Grunstein Halpern

Ingredients:

  • 2/3 cup oil
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 1 ~100g box vanilla pudding powder
  • 1/4 cup each broken pretzels, sprinkles, white chocolate chips
  • 1/2 cup (can be overflowing) each mini chocolate chips, mini marshmallows
  • Sea salt

Directions:

  1. Whisk together oil, sugars, eggs and vanilla. Mix flour, baking soda, salt, cornstarch and pudding powder. Mix dry ingredients into wet. Fold in pretzels, sprinkles, chocolate chips and marshmallows.
  2. Roll into large balls (I use a 1/4 cup measuring cup but not packed tightly).
  3. Sprinkle with sea salt.
  4. Refrigerate for an hour (you can skip this step but the results are better if you don’t – we taste tested them).
  5. Bake at 350°F for 14-15 minutes.

Yields: 17-18 cookies