Back to School Cookies from Bubby's Best | Summer 365 Canteen Recipes

Just because summer is over doesn’t mean the fun is over too!  Our resident Head Chef of the Summer 365 Canteen, Jess from Bubby’s Best, is back in the kitchen and whipping up amazing treats that are just perfect for back-to-school!  Cookies and milk are one of our (and Jess’) absolute favorite camp snacks, so here are two ways to bring that summertime sweetness back into your homes!

Oreo & White Chocolate Chunk Cookies

INGREDIENTS:

• 1 cup salted butter
• 3/4 cup white granulated sugar
• 1 1/4 cups brown sugar
• 2 eggs
• 2 tsp Kahluha
• 3 cups all-purpose flour
• 1 1/2 tsp kosher salt (or to taste)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup crushed Oreos
• 1/2 cup white chocolate, chopped

INSTRUCTIONS:

1. In a mixer cream butter with white and brown sugar until smooth and creamy. Beat in eggs one at a time. Beat in Kahluha
2. In a large bowl sift or mix together flour, salt, baking powder and baking soda. Mix creamed butter mixture into flour mixture and knead together with a wooden spoon or your hands. Mix in Oreos and chocolate
3. Place dough in 1.5″ balls on baking sheets lined with parchment paper. Bake in a preheated 350F oven for 10 to 11 minutes or until cookies are just browning a little. Cool on wire racks.

All that & a Bag of Chips Cookies 

Looking for the perfect recipe to empty out your “junk cupboard”? Look no further, this recipe is the perfect way to use up your leftover ingredients or get rid of those snacks that you have sworn you won’t eat anymore. I used what I had in my kitchen: pretzels, potato chips, sprinkles, crushed oreo, graham crackers, and a variety of chocolate chips, but feel free to get creative!

INGREDIENTS:

• 1 cup salted butter
• 3/4 cup white granulated sugar
• 1 1/4 cups brown sugar
• 2 eggs
• 2 tsp Kahluha
• 3 cups all-purpose flour
• 1 1/2 tsp kosher salt (or to taste)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 cup crushed graham crackers
• 1/4 cup crushed potato chips
• 1/4 cup crushed pretzels
• 1/2 cup chocolate chips
• sprinkles

INSTRUCTIONS:

1. In a mixer cream butter with white and brown sugar until smooth and creamy. Beat in eggs one at a time. Beat in Kahluha
2. In a large bowl sift or mix together flour, salt, baking powder and baking soda. Mix creamed butter mixture into flour mixture and knead together with a wooden spoon or your hands. Mix in your toppings.
3. Place dough in 1.5″ balls on baking sheets lined with parchment paper. Bake in a preheated 350F oven for 10 to 11 minutes or until cookies are just browning a little. Cool on wire racks.