Hurricane Cookies are a chewy cookie baked from on hand ingredients such as; rolled oats, peanut butter, chocolate chips, cranraisins, sunflower seeds,and macadamia nuts.
Kauai is known as the ‘garden island’, there are also hundreds of roosters and chickens running wild in pretty much every square inch of the island. The story is told that during the 1992 hurricane the winds blew over a chicken farm. The roosters and chicken have been roaming freeing every since.
The story is also told that Kauai Kookies developed ‘Hurricane Cookies’ after that same 1992 hurricane. Flour, chocolate, and other baking supplies were in hard demand so Kauai Kookies used what they had on hand and whipped up Hurricane Cookies. The major ingredients in Kauia Kookies Hurricane Cookies were rolled oats, peanut butter, chocolate chips, and macadamia nuts plus almond flavoring, sunflower seeds, and mini M&Ms. They are a nice crisp cookie with lots of flavor.
I was inspired to take a page out of their story and bake up my own hurricane cookies with what I had on hand too. Luckily I had most of the same ingredients, you will notice I am missing the prime ingredient of mini M&Ms and used cranraisins instead. Now I know cranraisins aren’t even close to mini M&Ms but remember the idea of hurricane cookies is using what you have on hand.
My hurricane cookies are chewy, bursting with flavor, crunch, and full of fun, yummy ingredients all whipped together in a frenzy kind of like a hurricane.
- 4 TBS unsalted butter (softened)
- 1/4 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cups all purpose flour
- 2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1 cup cranraisins
- 3/4 cup macadamia nuts (chopped)
- 1 cup chocolate chips
- 1/2 cup chocolate chunks
- 1/2 cup sunflower seeds
- Add the butter, peanut butter, and sugars to a large bowl. Cream them together for a couple minutes until light and creamy.
- Add in the eggs one at a time and beat until well blended.
- In another bowl mix together the flour, oats, salt, cinnamon, and baking powder.
- Alternate adding the milk, and the dry ingredients to the creamed butter mixture a little at a time, until it is all mixed together.
- Stir in the vanilla and almond extract.
- Add the cranraisins, macadamia nuts, chocolate, and sunflower seeds. And stir it into the dough until it is all mixed well together. (Your dough will be soft)
- Cover the dough and set it in fridge for 2 hours and up to overnight to chill.
- When ready to bake, preheat the oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- Drop your cookie dough onto your cookie sheet in 1 TBS sized balls, at least 2 inches apart.
- Bake the cookies for 9-11 minutes, or until the cookies are set in the middle and the edges are golden.
- Remove the pan from the oven and let sit the cookies cool on the cookie sheet for 5 minutes.
- Transfer the cookies to a cooling rack to cool completely, or enjoy after a few minutes warm.
What do you think would be your favorite ingredient in Hurricane Cookies?