Kodiak Cookies (3 Ways!)
Kodiak Cookies are soft, buttery, and chocolatey, and are made with whole grain Kodiak Cake Flapjack and Waffle Mix. The recipe includes Kodiak chocolate chip cookies and variations for Peanut Butter Kodiak Cookies and Oatmeal Raisin Kodiak Cookies.
Ingredients
Chocolate Chip Cookies
- 1 cup unsalted butter softened to room temperature
- ⅔ cup packed light brown sugar
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ½ cups 300g Kodiak cakes flapjack and waffle mix
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips
Peanut Butter Cookies (Optional Additional Ingredients)
- ½ cup unsalted butter (instead of the full 1 cup of butter)
- ½ cup smooth, no-stir peanut butter not natural peanut butter
- Granulated sugar additional for rolling the cookies
Oatmeal Raisin Cookies (Optional Additional Ingredients)
- 1 cup light brown sugar packed tightly (instead of ⅔ cup of brown sugar)
- ½ cup granulated sugar (instead of the ⅔ cup sugar)
- 2 cups (or 240g) Kodiak Cake mix (instead of the 2 ½ cups)
- 2 cups old fashioned oatmeal also known as rolled oats
- 1 ½ teaspoon ground cinnamon
- 1 ½ cups raisins
Instructions
Kodiak Cake Chocolate Chip Cookies
- Preheat the oven to 375 degrees and prepare two large baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar until creamy and smooth.
- Scrape down the sides of the mixing bowl. Add the egg and vanilla extract to the creamed butter mixture and mix together until a light cream color and smooth.
- In a small mixing bowl, whisk together the kodiak cakes mix and salt until combined.
- Add the dry ingredients to the wet ingredients and blend in on low speed until combined, scraping down the sides of the bowl as needed. Fold the chocolate chips into the batter until combined.
- Scoop the chocolate chips by 2 tablespoons onto the prepared baking sheet at least 2-3 inches apart.
- Bake the cookies in the preheated oven for 13-15 minutes, or until golden brown around the edges. Cool on a wire rack and enjoy.
OPTIONAL Peanut Butter Kodiak Cookies Variation
- Reduce the amount of butter (as noted above in the peanut butter cookie optional ingredient notes).
- Add peanut butter to butter and sugar when creaming.
- Follow the rest of the chocolate chip cookie directions as listed, rolling the dough balls in additional granulated sugar and press down gently on the balls with a fork, creating a cross-hatch pattern before baking for 13-15 minutes.
OPTIONAL Oatmeal Raisin Cookies Variation
- Adjust the sugar measurements (as noted above in the oatmeal raisin cookie optional ingredient notes).
- Cream the butter and sugar together as directed.
- Stir the cinnamon and salt into the Kodiak cake mix.
- Stir the dry ingredients into the creamed butter and sugar. Stir the old fashioned oatmeal and raisins into the dough before scooping and baking according to the chocolate chip cookie directions.
Notes
- Storing: Cookies keep in a covered airtight container at room temperature for 3-4 days.
- Freezing: Cookies can also be frozen in a freezer-safe container for up to 3 months. Separate cookies with parchment or wrap them in plastic wrap for easy snacking!
Nutrition
Calories: 251kcalCarbohydrates: 28gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 44mgSodium: 102mgPotassium: 128mgFiber: 1gSugar: 21gVitamin A: 298IUVitamin C: 0.1mgCalcium: 48mgIron: 1mg
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