Oatmeal Toffee Cookies

Oatmeal Toffee Cookies

From the Hershey’s book

1 cup (2 sticks) butter or margarine, softened

2 eggs

2 cups packed light brown sugar

2 teaspoons vanilla extract

1 ¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

3 cups quick-cooking oats (we pulse ours in the food processor a few times)

1 ¾ cups (10 oz package) HEATH Almond Toffee Bits OR SKOR English Toffee Bits

1 cup coconut flakes (optional)

1.   Heat oven to 375.  Lightly grease cookie sheet.  (a must!) Beat butter ,eggs, brown sugar and vanilla until well blended.  Add flour, baking soda, cinnamon and salt; beat until blended.

2.   Stir in oats, toffee and coconut with spoon.  Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

I   I like to chill the dough for a bit now- maybe an hour.  Or even freeze half of it for next time! 

3.   Bake 8 to 10 minutes or until edges are lightly browned.   Cool 1 minute; remove to wire rack.

Snickerdoodles

Snickerdoodles

1 ½ cups sugar

½ cup butter, softened

1 tsp. vanilla

2 eggs

2 ¾ cup flour

1 tsp. cream of tartar

½ tsp baking soda

¼ tsp. salt

2 T. sugar

2 tsp. cinnamon

Combine sugar and butter; beat until fluffy.  Add vanilla and eggs.  Add flour, cream of tartar, baking soda and salt. 

In a small bowl combine 2 T. sugar and cinnamon.  Shape dough into 1 inch balls- roll in sugar-cinnamon mixture.  Place 2 inches apart on ungreased cookie sheets.  (smoosh down a little if desired)

Bake at 400 for 8-10 minutes or until set.  Immediately remove from cookie sheets.

Chocolate Chip Cookies

There is NO DESSERT I love more than a soft, chewy, thick, 

chocolate chip cookie.  

I like mine with mini semi-sweet chocolate chips and not too much vanilla.  No raisins, no nuts, no oatmeal. 

So if you like crunchy cookies, or thin ones, or milk chocolate, then go ahead and skip this recipe.  

Sometimes when I'm in a hurry (or just want to self indulge in the goodness) and don't have time to scoop out three dozen cookies and bake in batches, I press the entire bowl of dough into a 9x13 glass baking pan and bake for about 17 minutes.  If I need to serve them, I cut them up into squares.   Honestly, I kind of like them better as bars.

Also great dough for spoozokies.

  (Half bake dough in a single serving bakeware, remove from oven and top with vanilla ice cream and chocolate syrup- or whatever the heck you want.  You get the idea.)

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp vanilla

2 cups flour

2 tsp cornstarch (yes, cornstarch)

1 tsp baking soda

1/2 tsp salt

at least 1 cup of semi sweet chocolate chips

Cream butter, sugars, egg and vanilla in electric mixer with paddle attachment.  

Mix in flour, cornstarch, baking soda and salt.  

Stir in chocolate chips.  

Bake cookies @350 for 8-10 minutes a batch  (no more than ten minutes)

OR

press into a 9x13 pan and bake @350 for 17-20 minutes

OR

 triple the recipe and freeze four dozen for cravings.

Chewy Chocolate Gingerbread Cookies- by Martha Stewart

Chewy Chocolate Gingerbread Cookies

7 ounces best-quality semisweet chocolate

1 1/2 cups plus 1 tablespoon all-purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 tablespoon unsweetened Dutch-process cocoa powder

8 tablespoons (1 stick) unsalted butter

1 tablespoon freshly grated ginger

1/2 cup dark-brown sugar, packed

1/4 cup unsulfured molasses

1 teaspoon baking soda

1/4 cup granulated sugar

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Coconut Macaroons

Coconut Macaroons

1 14 oz pkg shredded sweetened coconut

1/4 c. flour

1/4 c. sugar

1/4 c. Karo Syrup

1/4 c. Cream of Coconut**

3 egg whites

2 Tbs melted butter

1 tsp. butter

pinch of salt

Mince 1 1/2 c coconut in food processor.

Add the remaining ingredients and gently mix with spoon.

Chill at least 1 hour. up to 24 hours.

Bake 16-18 min @ 350*

Bake till brown on bottom.

Drizzle with chocolate!

I have to give rightful credit to the giver of this recipe.  My favorite cooking/catering friend Natalie Sorensen hooked me up with this-the best macaroon recipe ever.  I had them at a friend's wedding reception and was instantly interested.  Be prepared to be addicted.

**Coconut Cream or cream of coconut is similar to coconut milk, but is much richer.  You will find it in most supermarkets in the liquor aisle.  It is non-alcoholic, but is found with the margarita mixers.   It is also my new ingredient interest in cooking.   Check it out in the Thai dessert dish Sweet Sticky Rice.