Camille Goes Culinary: 2025

Instructions

Prepare two cookie sheets by lining with wax paper and set aside.
Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat. Don't bump up the heat to speed up the process, or you run the risk of your ingredients not combining properly and your cookies not setting properly.
½ cup (113 g) salted butter,½ cup (120 ml) whole milk¹,1 cup (200 g) light brown sugar, firmly packed,1 cup (200 g) granulated sugar,¼ cup (25 g) cocoa powder
Stir ingredients frequently until butter is completely melted (I recommend using a long wooden spoon as a metal spoon can become really hot).
Increase the heat to medium and, stirring constantly, bring to a boil.
Boil, still stirring constantly, for 1 minute (I recommend using a timer, see post for more details on why it’s important to not over or under-boil) then remove from heat. Continue to stir the mixture for several seconds.
Add peanut butter and vanilla extract, stirring until the peanut butter is completely combined and melted into the mixture.
⅔ cup (165 g) creamy peanut butter²,1 ½ teaspoon vanilla extract
Add oats and stir until coated in chocolate.
3 cups (285 g) instant/quick oats³
Drop cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto the prepared cookie sheet.
Allow to cool (approximately 20-30 minutes) before serving; the cookies will harden as they cool.

Preheat the oven to 350 degrees F.
Lightly grease a 9-x-13-inch baking dish.
Place hash browns in a colander and let sit until fully thawed and drained.
In a large bowl, combine sour cream, soup, and ½ cup melted butter and mix well.
Add cheese, 1 teaspoon salt, and onion powder and mix until well combined.
Add potatoes to the cheese mixture and stir until combined. Place in the baking dish.
Combine cornflakes and the remaining ¼ cup melted butter until the cereal is coated.
Sprinkle buttered cornflakes over potatoes.