How to Make Camp's Red Velvet Cookies
Camp Cooking Series
Today we’re continuing our “12 Days of Christmas” countdown with a cookie recipe for the 8th day! In the classic song you get “eight maids a’milking” on the 8th day. While we could use that for nightly milk and cookies, today we’re sharing Alli’s cookie recipe to bake at home instead!
Falling Creek boys will remember these huge red velvet cookies from the summer. You might not realize how easy it is to make them though! Scroll down to learn how to enjoy the taste of this summer camp classic at home.
Why is cooking an important skill for boys to learn?
Cooking is an important life skill for everyone. Practicing can help kids learn how to use an oven safely, know their way around a kitchen, learn meals, and follow recipe instructions. Boys who become interested in cooking at a young age will become adults who cook!
It can help teach self-sufficiency as you learn to prepare foods, practice basic math and fractions when scaling recipes up or down, and cooking boosts self-confidence by creating your favorite foods and treats at home.
Cooking can also strengthen relationships if you do it together. Plus, it’s fun and can encourage creativity in the kitchen. The best part is that the end result is something delicious, and brings back memories of camp!
This is part of our ongoing summer camp recipes series. See how to cook s’mores empanadas here, or scroll down to the red velvet cookie recipe.
Directions:
1.) Move racks to the center of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
2.) With an electric mixer (ideally with the paddle attachment), cream the butter and sugar on medium speed until light and fluffy (4-5 minutes). Add the egg and mix until fully incorporated. Scrape down the sides of the bowl.
3.) Add the red food coloring and vanilla extract. Mix on medium speed until combined. Scrape the sides of the bowl.
4.) In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix on low speed until fully incorporated. Add the buttermilk until combined, and then scrape the sides of the bowl.
5.) If using a dark chocolate bar, roughly chop the bar into ½” pieces. Add ½ cup of dark chocolate and ½ cup of white chocolate chips to the mixer. Mix on low speed to combine.
6.) Scoop 2 tablespoon-sized balls of dough onto the baking sheets. Flatten the cookies slightly and press the remaining chocolate chunks onto the top of each dough ball.
7.) Bake for 14-15 minutes until the cookies appear set on the outside. They will still be soft. Let completely on the baking sheets.
8.) Enjoy!
Did you try this summer camp recipe? Send us a photo at mail@fallingcreek.com, or let us know what camp recipe you’d like to try next!