Honey Sugar Cookies

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I have had a jar of honey in my pantry for about three months now. I picked a couple of jars up at a little market along with some fresh herbs. I love honey and usually eat it on toast or a bagel along with some peanut butter or drizzled on top of my oatmeal. After three months I was itching to try something new with the last jar in my pantry. I came across this recipe (looks like a great blog, glad I found it) and decided to adapt it a bit because I wanted a cookie similar to drop sugar cookies with a mild honey flavor. I did this by excluding the chocolate, increasing the flour and rolling the dough balls in sugar before baking.  I am very happy with the  way these cookies turned out!!

The dough came together incredibly quick and easy. I warmed my honey for a few seconds in the microwave to make it easier to pour and measure (be sure to spray your measuring cup with PAM before measuring so the honey slides right out). I did allow it to cool a bit before adding to the mixing bowl though. Let me tell ya, this dough tastes phenomenal.

The cookies baked up nice and golden with a slighlty crisp exterior that gives way to a chewy interior. You can smell mild notes of honey which tempt your senses.   The flavor of the honey is noticeable yet not overpowering. It compliments the overal flavor and texture of the cookie nicely. If you want a chewy cookie, these are best eaten a bit warm as they do firm up a bit after cooling (but still remain chewy if stored in a sealed container because of the honey). Either way they are a great cookie for those looking for something a little different than your usual cookies when your sweet tooth calls.

Next time I will add toasted nuts to the dough, maybe pecans or almonds. I think they will compliment the flavors of the dough nicely and create a phenomenal cookie!  I also want to make them with some Honey Buttercream or Peanut Butter Cream Cheese Frosting sandwiched between two of these cookies!

I rate this cookie an 8

Honey Sugar Cookies
1/2 cup butter, softened
1/2 cup honey
1/4 cup sugar
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
1 cup sugar (for rolling)

Preheat oven to 300. Line baking sheets with parchment paper. jan-25-037
In a mixing bowl combine flour, soda, and salt. 
Cream together the butter and sugar. Add the honey and cream well.
Slowly add the flour mixture and mix until just encorporated. Finish by hand if needed. Do not over mix the dough.

Chill dough for 10 minutes.

Drop dough by rounded spoonfulls into bowl of sugar and roll to coat. Place on prepared baking sheet and bake for 15-18 minutes until edged are golden and set. 
Allow to cool on baking sheet for 5 minutes before transfering to rack to cool completely.  

*I chilled the dough a bit before baking so the cookies did not spread too much. If you chill too long though the honey will harden and make the dough hard to scoop out.

Toasted Pecan, White Chocolate and Toffee Chip Cookies

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Anyone who reads my blog regularly knows that I have tasted several cookies in my time. Let me tell ya, I have found my new favorite cookie. I have been craving my favorite blondies all week but was in the mood to make cookies. Not only because I did not want to end up eating the whole pan of blondies by myself (I have done this more times than I can count) but because I wanted needed to freeze some dough for later baking (or so the scale has told me). I decided to adapt my go-to chocolate chip cookie recipe to include my all-time-hands-down- favorite blondie add-ins.

I pride myself in baking goodies that any home cook/baker/mom/dad/sister/brother can make. I am a firm believer that you don’t need super fancy or expensive ingredients to bake up mouth-watering, jaw dropping, family pleasing treats! I am proof of this. My recipes are usually straight forward, require few steps or fancy ingredients to pull off and no special equipment to make. These cookies are no exception. I took a basic recipe and kicked it up a notch by doing a few easy steps that anyone can do.

First, I toasted the pecans and allowed them to cool before adding them to my dough. Toasting the nuts creates a deeper and richer flavor which is noticable in baked goods, especially those with simple flavors. Secondly, I use dark brown sugar. There is more molasses added to dark brown sugar giving it a deeper and richer flavor and color than its lighter counterpart. Dark brown sugar will give the cookies a darker color after baking, which I also find more attractive visually. Lastly, I made my dough but chilled it overnight before baking. Allowing the dough to chill before baking further deepens the flavor profile of the dough and the finished cookie as documented in this article (though my grandma has been doing this for years!). These small, easy steps will take your cookie from good to great, by giving them a richer, deeper flavor and color.

So, back to my cookies. Let me tell you, these are phenomenal!  The white chocolate is creamy and smooth,  which compliments the flavors of the toffee pieces and toasted nuts all contained by a rich toffee flavored dough. I had a difficult time not eating all of the dough! The thing I love about this recipe is not just the fact that it taste rich and chewy just  like my blondie recipe but unlike my blondies, I was able to freeze several dough balls to bake later when my sweet tooth screams for a treat. YUM!

I rate this recipe a 9.5

Toasted Pecan, White Chocolate  and Toffee Chip Cookies
adapted from America’s Test Kitchen Thick and Chewy Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1/2  cup Heath Toffee Pieces
3/4 cup Toasted Pecan Pieces
1  cup White Chocolate, chopped (I recommend using white baker’s chocolate, not white chips)

Toast the Nuts:
Adjust oven racks to upper & lower -middle positions & heat oven to 350.
Line cookie sheets with parchment paper.
Spread nuts on a baking sheet.
Bake in oven, stirring occasionally, for about 10 to 15 minutes until fragrant.
Remove from oven and allow to cool. Turn off oven.

Whisk dry ingredients together; set aside.
With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined.
Gently fold in toffee pieces, pecan pieces and white chocolate chunjanuary-035ks.

Cover bowl tightly and place in refrigerator until ready to bake (at least 12 hours but up to 72 hours).

When ready to bake allow dough to come to room temperature.
Preheat the oven to 350.
Line baking sheets with parchment paper.

Using a spoon or medium cookie scooper, place dough balls on prepared sheets about 2 inches apart.
Bake for 9-12 minuts until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

*Instead of baking all of the dough at once you can drop dough balls onto a cookie sheet and chill until firm. Place in Freezer bag and freeze for later baking. Allow to come to room temp and bake as usual watching carefully not to overbake.

Coconut Cream Cheese Cookies

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I was hungry for some cookies but after paging through countless recipes I still was undecided as to which recipe to make. I wanted to bake up something simple, that tasted great and used up ingredients I already had on hand. Not having much time to bake, I did not want a recipe that was too labor intensive today, rather I needed a quick recipe that I could whip up and chill until I had to bake the cookies later.

I was so impressed by the results of my Cream Cheese Chocolate Chip Cookie recipe that I decided to play around with it a bit. I really liked the chewiness and richness that the cream cheese added to my traditional cookie recipe, the changes in taste and texture were subtle yet noticable.  After diggin in my freezer, I decided that this would be the perfect time to use up my bag of coconut in some cookies.

I am very pleased with the results. These baked up rich and flavorful with a wonderful coconut flavor. They kept their shape well with a slightly crisp exterior that gives way to a soft and chewy interior. I highly recommend chilling the dough at least 30 minutes. The incorporation of cream cheese in the dough keeps it very soft unless chilled which will lead to cookies that spread while baking and thus resulting in thinner and possibly crisper cookies. If that is your thing then feel free to experiment with chilled vs. unchilled dough.

Next time I will add some toasted pecans and toffee pieces to the dough. I think that those ingredients will push these over the edge into greatness! I can’t wait to make these again.

I rate this recipe an 8.5

Coconut Cream Cheese  Cookies
adapted from America’s Test Kitchen

2 cups plus 3 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp
5-6 oz. cream cheese softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
2 cups coconut toasted

*I chilled the dough overnight before baking, which I recommend.

Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line a large rimmed baking sheet with parchment paper. Spread coconut evenly on baking sheet.

Once oven is preheated place coconut in oven. Bake for 10-20 minutes stirring every 5 minutes for even toasting. Remove from oven when light brown. Do NOT burn. Remove from oven. Allow to cool completely before adding to dough.

Re-line cookie sheets with parchment paper.

Whisk dry ingredients together; set aside.With electric mixer, or by hand.january-048
Mix butter and cream cheese together with a mixer until smooth. Add sugars and beat until thoroughly combined.
Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in cooled coconut. Chill dough overnight. OR

Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

Top 10 Recipes

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I hope that 2008 was a good year for you and that 2009 brings with it the  joy and happiness we all strive for in our lives. Here is a list of some of my favorite sweet recipes I think you need to make this year and why.  I can’t wait to begin baking in 2009!

I am interested in hearing from you! Which recipes from my site have you tried and what have you thought about them?

10. Frosted Marshmallow Bars
WHY: A family favorite for years that is sure to please. I love the subtle chocolate flavor the brownie has, making it the perfect base for marshmallow and chocolate frosting layers.  Trust me, if you like chocolate, these bars will be sure to please.

9. Blondies
WHY: So simple, so easy, so quick, so good. With endless varieties (check out my ‘blondie’ category) these are the perfect dessert. You can really take the base recipe and make them your own, I can’t wait to try more combinations of add-ins this year!

8. Intense Chocolate Shock Cookies
WHY: Usually I am not a fan of chocolate cookies but these grabbed my tastebuds and my heart. So rich and full of possibilities. I have added chopped PB cups, white chocolate, nuts etc. to them and they have turned out rich and fabulous every time.  Don’t trust me? How about Anna?

7. Oatmeal Carmelitas
WHY? These bars are so gooey with layers of chocolate and caramel sandwiched between an oatmeal base and topping. I have been making this recipe for years and years. It has always been one of my favorite dessert recipes.

6. The Best Peanut Butter Cookies
WHY: These are the best PB cookies I have had. They are soft, chewy, peanut buttery and I love that they have PB and Chocolate chips in them. The roll in sugar before baking really takes them over the top.

5. Chewy Ginger Cookies with Cinnamon Chips
WHY: These are perfect for the holiday season with their flavor combination of ginger and cinnamon.  I absolutely loved these cookies, they remained chewy for days and the little bursts of cinnamon chips through out the cookie made these stand out from the ordinary ginger cookie.

4. Chocolate and Peanut Butter Oat Bars
WHY? These don’t require baking, making them perfect for days when you don’t want to use the oven. Their combination of peanut butter, chocolate and oatmeal is one of my all time favorites, a sure winner!

3. Oreo Fudge Bars
WHY: If the title alone doesn’t tell you, I am not sure what else to say.  These have been requested by my friends and co-workers alike. The best part is they are so simple to make, require few ingredients yet can be ‘dressed’ up to look like a fancy dessert if needed.

2. Double Butterscotch Cookies
WHY: These have turned out to be one of my all time favorite cookies ever. I am in LOVE the flavor of these cookies. The dough can either be dropped and baked or formed into logs and frozen for slice and bake cookies later.  I prefer the drop method but either way these did not last long. 

1. Double Peanut Butter Cheesecake Swirled Brownies
WHY: My all time favorite and most requested brownie recipe. If you are a fan of PB and chocolate, look no further than this recipe. Make them soon and make them often. These are worth cheating on your New Years resolution to diet. Trust me.

Cream Cheese Chocolate Chip Cookies

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Lucky me, I have no food allergies that I know of making cooking and baking (and consuming all of that food) a breeze.
I got the idea for these cookies after a friend of mine asked me to bake some cookies for her son Jake’s  birthday party.  The only request she made was that they be egg free (I guess one of his cousin’s is allergic to them). Knowing that Jake loves my chocoalte chip cookies I really wanted to make them for his birthday. The only problem is that they contain eggs. Well, after reading some cookbooks at the library I discovered several cookie recipes that do not call for eggs but instead use cream cheese (not necassarily as a substitute).

I decided to give it a whirl and use cream cheese in place of the eggs in my chocolate chip cookie recipe. Eggs are usually used in a recipe to provide moisture (the yolk) and structure (the whites). The cream cheese adds the moisture and helps create the structure needed in the cookie without drying them out (as egg whites do).

The result? Wonderful! They came out much better than I ever could have expected. Just like the original, their texture is spot-on.  A slightly crisp outside gives way to a chewy interior that is far from cake-like.  They sport a paler color than their egg-using-counterparts making it very easy to overbake them. I removed mine from the oven when the bottoms began to tan and the edges were pale yet set. I noticed that the cookies had a somewhat shiny gloss to them after they had baked making them hard to resist! You could not taste the cream cheese at all but they did have a slightly different flavor than the original (not in a bad way).
These also stayed soft (with a slight crisp exterior) for two days in a covered container. They did not last after that but I am sure with the cream cheese in them, they would stay soft for several days.

I can’t wait to try substituting cream cheese for the eggs in a few more cookie recipes!

I rate this recipe an 8

Cream Cheese Chocolate Chip Cookies
adapted from America’s Test Kitchen

2 cups plus 3 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp
5-6 oz. cream cheese softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

*I chilled the dough overnight before baking, which I recommend.

Adjust oven racks to upper & lower -middle positions & heat oven to 325. (Don’t do if chillindecember-0442g overnight)
Line cookie sheets with parchment paper.

Whisk dry ingredients together; set aside.With electric mixer, or by hand.
Mix butter and cream cheese together with a mixture until smooth. Add sugars and beat until thoroughly combined.
Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in chips. Chill dough overnight. OR

Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

 

*Update: 12/26/08:
After a bit of searching on the internet, I found that someone else has tried this as well!

Mini White Chocolate Cranberry Oat Fudge Cups

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Everywhere I look lately there seem to be recipes involving cranberries, this is one that caught my eye! I rarely bake anything involving fruit, not that I have anything against fruit (it is one of my favorite snacks), it just seems that most recipes that catch my eye involve chocolate, peanut butter, butter scotch or candy.

I am deciding what to make for goodie trays I will be making for the Holidays and thought that a recipe using cranberries would be perfect. I wanted something different from your typical cookie or bar recipe and hit the jackpot when this recipe caught my eye.

I changed the recipe a bit based on my preferences. The original recipe is baked in a muffin tin but because I am making these for holiday trays I used a mini muffin tin to make them bite sized (Plus I LOVE how cute they look). I also used finely chopped walnuts instead of pecans because I think their flavor better compliments the cranberries. I partially baked the oatmeal crusts before filling them with the white chocolate fudge but then baked the filled Fudge Cups for a few more minutes. The original recipe did not call for baking the cups after they are filled, so if you’re short on time you can always save a few minutes by not baking them after filling with the white chocolate fudge.  I am not sure what difference it will make in the final consistency of the white chocolate fudge, I chose to bake them because the filling is siimilar to the filing in this recipe in which you bake the fudge filled bars.
*I would recommend bakinnovember-006g the crusts for 2-4 more minutes before filling if you are not planning on baking the cups once you fill them.

I am very pleased with the end result! They are so cute and the specks of red cranberry in the crust make them perfect for the holidays.  The crust is slighlty sweet, with a hint of cinnamon and has a delicate nutty flavor which compliments the sweet and creamy white chocolate fudge filling. They are not overly sweet, but definately will satisfy your holiday sweet tooth. I think you could dress these up a bit after baking by garnishing with a dried cranberry or walnut halve on top and then drizzled with melted white chocolate. As is, they are definitely going to be a welcomed addition to my holiday goodie tray!

I rate this recipe an 8.5

Mini White Chocolate Cranberry Oat Fudge Cups
adapted from here
1 cup butter, softened
1/3 cup brown sugar
3 cups oatmeal (I used quick cooking)
1 cup flour
1 tsp salt
1 tsp cinnamon
1/3 cup dried cranberries, chopped fine
1/3 cup walnuts, chopped fine

White Chocolate Fudge Filling
2 cups chopped white chocolate
1 can Sweet and Condensed Milk
1 tsp vanilla extract

Preheat oven to 350°.
Spray a mini muffin tin with PAM cooking spray.

In a medium bowl, beat together the butter and brown sugar until creamy. Add the oatmeal, flour, salt, and cinnamon. Mix until combined. Add chopped cranberries and walnuts and mix until incorporated. november-007

Drop dough by tablespoon into the preapred wells of a mini muffin tin. Using a tart press or the back of a teaspoons press down on the crust mixture until the crust is formed into a small well.
Bake for 5-6 minutes.

While crusts are baking make the White Chocolate Fudge Filling:
In a small sauce pan over low heat, heat milk and chips until melted and smooth. Remove from heat and add vanilla extract.

Remove the partially baked crusts from oven (should not be brown). If needed, gently use the tart press or the back of a teaspoon to press the crust down to form a well (crust may puff a bit while baking making it difficult to fill the wells unless you press the crust down a bit).
Fill each mini crust with a teaspoon of White Chocolate Fudge being careful not to get any on the mini muffin tin or it will burn.
Return to oven and bake for another 3-4 minutes.
Remove from oven and allow to cool at room teperature.
Chill for 20 minutes or until firm.
Using a sharp knife, gently pry the Fudge Cups out of the tin. They should pop out if you greased it properly and the cups are firm. (I had no problem getting them out at all)

Chewy Ginger Cookies with Cinnamon Chips

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The holidays are approaching and I have been searching for some recipes to make for my goodie trays for Christmas. I have a ginger cookie recipe I love but decided to try out a new recipe and jazz it up a bit.  I had some cinnamon chips that I have been wanting to use for a while and thought that they would be perfect in this recipe and boy was I right!  I very loosely followed a recipe I found on a flyer in a kitchen outlet store in their spice aisle. 

Your mixer may get a workout because the dough is very dense and thick. My right arm got a little sore while folding in the cinnamon chips but it was sooooo worth it! These cookies bake up soft and chewy (not cakey) and the cinnamon chips complimented the flavors of the cookie perfectly. These cookies have a sweet crisp exterior thanks to a roll in sugar before baking. The interior of the cookies chewy with the perfect blend of cloves, ginger and cinnamon. The cinnamon chips do not overshadow the other flavors but instead enhance and compliment them. They are a welcomed surprise and the perfect way to ‘spice’ up a traditional holiday favorite cookie!

While yummy, I don’t know if the base recipe will replace my original ginger cookie recipe but I will definitely  be adding cinnamon chips the next time I make them! I havent’ made them in so long that I am anxious to bake up a batch and compare. Let’s just say that you can NOT lose with either recipe!

*If you can not find cinnamon chips in your grocery store, order some online HERE! DO IT!! They are great in muffins and pancakes as well!

* I do recommend to chill the dough for at least 20 minutes or they may spread a little too much while baking. If you want to bake right away, maybe bake a test cookie and if it spreads too much add a little more flour to the dough to help them retain their shape.

I rate these cookies an 8.5

Chewy Ginger Cookies with Cinnamon Chips
3 cups flour
1 1/2 tsp cinnamon
3/4 tsp ground cloves
2 tsp ground ginger
2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 tsp vanilla
1/3 cup molasses (NOT blackstrap)
1 cup Cinnamon Chips
1 cup sugar (for rolling dough balls)

Preheat oven to 350. (if baking immediately)
Line baking sheets with parchment paper.
In a medium size bowl stir or sift together the flour, cinnamon, cloves, ginger, baking soda, baking powder and salt. Set aside.
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In large mixing bowl mix together the butter and brown sugar until light. Add egg and vanilla, mix to combine. Slowly add molasses and beat to combine and mixture is creamy.  Add the flour mixture slowly  and mix until combined. Gently fold in the cinnamon chips.

Chill dough for 20 minutes (or you can bake immediately)
In a shallow bowl pour 1 cup sugar.
Form dough balls (I used my Pampered Chef Medium size scoop) and toss in the bowl of sugar. Roll to coat evenly.

Place dough balls on prepared baking sheets. Press middle down slightly for even baking.
Bake in preheated oven for 9-12 minutes until edges are set and light brown. Do  not overbake or cookies will be crisp. 
 Cool on baking sheets for 5 minutes and then allow cookies to cool completely on wire rack.

Double Butterscotch Cookies

I love fall, the cooler weather makes it the perfect time for baking. Usually, when baking for myself, I lean toward recipes that involve peanut butter or chocolate or a combination of both! Today I turned to a new cookbook I received for my birthday, The Taste of Home Cookbook. I would highly recommend you add this cookbook to your collection. It offers everything from appetizers to desserts and many of the recipes are simple and use ingredients often already found in your kitchen.

After paging through all of the cake, brownie cookies and bar recipes I decided I was in the mood for some cookies. What drew me to this recipe was that these cookies are meant to be slice and bakes. You prep the dough, form into logs, wrap in Seran Wrap and chill until ready to bake. When the craving hits, you just cut off slices of dough and bake as many as you like. How perfect is that for times when you crave only a few cookies or when you have friends stop by unexpectedly and you want to serve up some yummy treats in a snap?

I was very impressed by this recipe and the dough was sooooo yummy.  I prepped the dough as directed but then instead of forming all of the dough into logs as the recipe states, I baked some right away as drop cookies. Let me tell you, as much as I love chocolate and peanut butter, these cookies were great! They have a depth of flavor lacking in most cookies and were so tender (bordering on cakey but not overly so). After cooling they remained tender and the brown sugar/butterscotch flavor became more pronounced and was enhanced with the pieces of pecans and toffee bits.

I formed the remaining dough into logs as directed and chilled. After 5 hours I sliced and baked cookies from the chilled logs of dough. These cookies were great as well. They were not puffy like the first batch and had a nice crisp exterior that you can see in the pictures.

I imagine you could bake thicker slices for a thicker cookie but I followed the directions and sliced mine 1/2 inch thick. Next time I may slice them thicker and see if that changes their texture. If I had to choose between baking the dough right away as drop cookies and forming into logs to slice and bake later I would choose the former. I enjoyed the texture more. Either way, however, these cookies are great. Next time I may form the dough into balls and then chill and freeze until ready to bake to keep the convenience of baking a few at a time and still achieve the texture I enjoyed more!
*I have included pictures of both the drop and the slice and bake cookies.

I highly suggest you make these soon. Bake a few right away and form the rest into logs for later. You  be the judge of which way you prefer to enjoy this winning recipe! I loved them and will be making them time and time again. I may even add mini chocolate chips next time to jazz them up, but honestly, they really don’t need anything more in my opinion!

I rate these cookies (drop method) a 9
I rate these cookies (slice and bake) an 8

Double Butterscotch Cookies
Taste of Home Cookbook (recipe is halved)

1/4 cup butter, softened
1/4 cup shortening (I used trans-fat free butter flavored Crisco)
2 cups brown sugar
2 eggs
1/2 TBS vanilla
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 cup English Toffee bits (like Heath bar bits)
1/2 cup finely chopped pecans (I toasted mine first)

Preheat oven to 350 (if going to bake immediately)
In a large bowl cream the butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
In a medium bowl combine the flour, baking soda, cream of tartar and salt. Stir to combine. Gradually add the flour mixture to the creamed mixture and mix until combined. Gently fold in the toffee bits and nuts.
*If baking immediately, drop dough by spoonfuls onto parchment lined baking sheet. Bake for 8-9 minutes until edges are set and light brown. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Shape dough into 2 12 inch rolls Wrap each in Seran wrap. Chill for 4 hours or unitl firm.
When ready to bake:
Preheat oven to 350. Unwrap and cut into 1/2 inch slices. Place 2 inches apart on parchment lined baking sheet. Bake for 8-10 minutes or until lighlty browned. Cool for 1-2 minutes on sheet before transferring to wire rack to cool completely.

*UPDATE: Ok, seriously, this dough tastes FANTASTIC out of the fridge, I am slicing off pieces just to eat! The flavor is amazing after chilling 1 day and the nuts and toffee bits only enhance the deep butterscotch flavor! It tastes a lot like an uncooked blondie!

Grandma’s Chocolate Chip Cookies

Once again this recipe comes from the hand written cookbook given to me by my grandma. I have to say that these cookies bring back many childhood memories. I remember helping my grandma make these cookies, I stand on a chair to reach the counter and would help by sifting the dry ingredients together for her being careful not to get flour all over the counter and myself.

I patiently waited while these baked, sneaking bites of cookie dough while my grandma was not looking. The ingredients in these cookies may turn many of you off. They use butter flavor Crisco and oil instead of butter as the source of fat. Typically I only bake with butter but the unique combination of the fats along with the use of cream of tartar give these cookies their unique texture. They have a more cake-like texture than other cookies I typically bake, which usually would be a bad thing, but for some reason I love these cookies like no other. They are so different in flavor and texture than my typical recipe that I feel these are a treat when ever I make them. 

While these cookies are soft and cake-like out of the oven and stored in a sealed container at room temperature, I have to admit that my favorite way to enjoy these cookies is frozen. Yup, you heard that right. I LOVE LOVE LOVE these cookies straight from the freezer. They have a light and crisp texture that can’t be beat! I think my love for these frozen cookies comes from my childhood memories. My grandma would bake these in huge batches and freeze the extras in tupperware containers in her big chest freezer. My cousins and I would sneak cookies from the containers and eat them before dinner whithout getting caught while we played Nintendo and Barbies.  Man, I could eat 4-5 of these frozen cookies at a time, still enjoy a dinner of meat and potatoes and was stick thin. Wish I still had that metabolism! haha.

Hot, room temperature or frozen, these cookies are a great alternative to your typical chocolate chip cookie when you are looking for something just a little different! Be warned though, they don’t have that  “butter” flavor that your typical cookie would have and may not suit the tastes of everyone.

I rate these cookies an 8.5

Grandma’s Chocolate Chip Cookies
1 cup oil (use good quality vegetable oil)
1 cup butter flavored Crisco
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 tesaspoon cream of tartar
1 teaspoon salt
4 cups flour
2 cups chocolate chips

Preheat oven to 350.
Sift together in a large bowl the baking soda, cream of tartar, salt and flour (you can whisk if you don’t have a sifter)

In a large mixing bowl cream together the oil and Crisco. Add the sugar and brown sugars and beat to combine. Add the eggs one at a time mixing well after each addition. Add the vanilla and beat.

Slowly add the flour mixture and mix only until combined. Gently fold in the chocolate chips.
Chill the dough for 15 minutes.
Drop dough on parchment line baking sheets (I use my medium scooper).
Bake for 8-11 minutes or until the edges are beginning to turn light brown.
Cool on baking sheet for 5 minutes and transfer to wire rack to finish cooling.
Store cookies in airtight container at room temperature, or if you are like me, store in a sealed container in the freezer.

Oatmeal Jumbos

I was wanting to make some cookies using up some oatmeal. Usually I turn to my favorite cookie recipe for Monster Cookies when I am looking for a yummy cookie to whip up quickly. Today, however, I wanted to try a new recipe.

Like my monster cookies these are loaded with oatmeal, peanut butter and chocolate! What a winning combination? The dough to chocolate candy ratio is small so these cookies are not as sturdy as some but boy are they good! I used Old Fashion oats instead of quick oats in this recipe which created a chewier, softer and more fragile cookie. The higher ratio of brown sugar to sugar gives these cookies a nice depth of flavor and balances out the peanut butter and candy nicely without being overly sweet. You can cut down on the amount of candy and chocolate if you prefer to make them a bit sturdier and ‘healthier’. Either way they will be great!

If you are looking for a chewy cookie that is loaded full of your favorite candies than look no further! This recipe makes about 4 dozen average size cookies or 2 dozen ‘jumbo size’ cookies.

I rate these cookies an 8.5

Oatmeal Jumbos
1 cup peanut butter
1/2 cup butter, softened
1 1/2 cups packed brown sugar
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
2 teaspoons vanilla extract
4 cups old fashioned oatmeal
1 cup chocolate chips
1 cup M&M’s
1 cup Reese’s Pieces

Preheat oven to 350.
In mixing bowl, combine peanut butter and butter  until blended. Add the brown sugar, sugar, baking powder and baking soda. Beat until well mixed. Add eggs and vanilla. Beat until combined.

Gently fold in the oatmeal, chocolate chips and candy.
For Jumbo Cookies: Drop dough by 1/4 cup balls onto parchemnt lined baking sheet about 5 inches apart. Bake for 10-12 minutes or until light brown. Allow to cool on sheet for 10 minutes before tranfering to rack to cool completely.
For average cookies: Drop dough by medium scooper on parchment lined baking sheets and bake for 8-10 minutes until light brown and just set around edges. Cool on sheet for 10 minutes before transfering to rack to cool completely.