"That's How I Roll" Cookie

So I have some news!! If you look on the right side bar of my blog, you may notice that I am now a contestant for Project Food Blog. This competition is a set of culinary blogging challenges that many featured publishers have entered with a Grand Prize at the end. I am actually very excited about this because not only does it seem like it would be a fun thing to do, but I think it will help me blog better. Well, this is where you come in. Once the competition starts in two week, I will need your guy's help to vote! haha. I would appreciate it so much! :D Also, my weekly creations might need to be put on hold the longer I stick around in the competition but we will see. Until then, if I just so happen to be the winner, I will post my actual Chocolate Chip Cookie Recipe and my Red Velvet Cupcake Recipe on this blog. Sound like a plan? ;)

Anyways, the second week in my "Ice Cream Into Cookies" Project is here. My "That's How I Roll" Cookie is inspired by the Coldstone's Ice Cream flavor. This flavor is Cake Batter Ice Cream, cinnamon, pecans and vanilla cake pieces. This flavor sounded and looked delicious on their website that I just had to try it. Essentially, Coldstone re-invented a cinnamon roll into an ice cream flavor. So technically, my "That's How I Roll" Cookie is a cinnamon roll, turned ice cream, turned cookie. haha. Once again, I used Tyler Florence's Chocolate Chip Cookie recipe as my base.

What's in my "That's How I Roll" Cookie? The same exact thing that's in the ice cream!! I mixed chopped pecans, cinnamon, and pound cake pieces into the chocolate chip cookie dough and got this cookie. Once again, I am in love with this cookie! lol. It actually taste's like a cinnamon roll! The dough isn't too sweet, the cinnamon gave a great "spice" to the cookie, the pecans gave a nutty-ness and crunch and the pound cake was, of course, delicious. It added a moistness to the cookie just like in the "Birthday Cake" Cookie I made. I think I might even like these more than the "Birthday Cake" Cookie. This is another keeper!! Here's my tips and recipe!

**Tips

-Just like in the "Birthday Cake" Cookie, it's best to mix in the pecans before the cake to keep the cake in bigger chunks.

-Try not to break up the cake too much. A light mix-in is just fine.

"That's How I Roll" Cookie (Makes 1 Dozen 5 inch Cookies or 4 Dozen Mini Cookies)

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda

2 tsps ground cinnamon
1 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs

3/4 cup chopped pecans

1 1/2 cups pound cake, cut into cubes

Directions
Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, cinnamon, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the pecans and pound cake using the spatula.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

-Aaron John

My Food Outings: AJ's Food Adventure

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