Indianapolis-Colts’ Popcorn Cookies

It is a little known fact that I went to college in Indiana, home of Orville Redenbacher and the Colts. So in honor of the Colts, here is a recipe for popcorn cookies, from the Popcorn Board.

Popcorn cookies
Makes 4 dozen
1/4 cup whole wheat or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1 cup toasted wheat germ
1/2 cup oatmeal
1/2 cup flaked coconut
3 cups popped popcorn
1 cup raisins, dried cranberries or other dried fruit, chopped
1/2 cup sunflower seeds or chopped nuts, optional

Preheat oven to 350 degrees. Lightly spray baking sheets with cooking spray and set aside.

In a small bowl, stir together flour, baking powder, baking soda and salt; set aside.

Cream butter and brown sugar together and add egg and vanilla; mix well. Stir in flour mixture and wheat germ and oatmeal until well blended. Add coconut, popcorn, raisins (or other fruit) and, if desired, sunflower seeds or chopped nuts. Mix until well blended.

Drop by rounded teaspoons onto baking sheet, allowing 2 inches between cookies to allow for spreading. Bake 7 to 8 minutes or until edges are lightly browned. Allow cookies to cool on pan 5 minutes before removing to racks to cool completely.