Erin Bowes -- mom, chef and entrepreneur -- set out on a career path that has taken her from The Greenbrier to bakery shop on wheels to her own store front on White Sulphur Springs’ Main Street.
It’s clear Erin has her eyes set on the future, but she admits there were some bumps along the way.
She recalls the tipping point. It was early 2013. “I had remodeled a vintage camper into a food truck and sold sweets at the local farmers’ market. It even had a glass showcase so customers could see the daily menu. I was developing a loyal clientele, and business was growing. One of my customers asked if I would cater her daughter’s wedding – my sugar cookies decorated to look like The Greenbrier Spring House in particular. That was it.”
In the fall of 2013, Erin opened her bakery on Main Street. Well known across the Valley and into Virginia for her artfully decorated cupcakes and specialty treats, she also serves a weekday menu of big salads and gourmet sandwiches for brunch and lunch-goers.
She shared one of her regular requests and personal favorites with us, the All-In Cookie. “I love being creative – I think of new things to make all the time.” She admits the All-In Cookie was one of those creative moments. “It’s just the right combination of sweet and salty and it’s really easy to make.” She hopes you like it, too.
Ingredients (24-30 cookies)
¾ C Melted butter
1 C Brown sugar
½ C Granulated sugar
1 Egg yolk
1 TBS Vanilla
2 C Flour
1 TSP Baking soda
¼ TSP Baking powder
½ TSP Salt
¾ C Chocolate chips
¾ C Butterscotch chips
¾ C Coconut
¾ C Walnuts
1½ C Ripple potato chips, crushed and for rolling
1. Preheat oven to 350 degrees.
2. With stand mixer, cream butter with the sugars.
3. Add egg, yolk and vanilla and mix until well blended. Scrape down sides of bowl periodically.
4. Add flour, baking powder, soda and salt as well as chips, coconut, walnuts and ½ cup of potato chips.
5. Mix until combined, taking care not to over mix.
6. Portion dough out with a large cookie scoop and roll into remaining potato chips.
7. Place on cookie sheet and space dough about 3 inches apart.
8. Bake for 15 minutes or until golden brown.