Words from a true Cookie Monster...
Light crispy edges with a delicate crunch and a soft gooey center. The toffee pieces are the perfect size so you get at least one piece in every bite and the buttery finish lingers in your mouth making you want another bite.
Light crispy edges with a delicate crunch and a soft gooey center. The toffee pieces are the perfect size so you get at least one piece in every bite and the buttery finish lingers in your mouth making you want another bite.
My husband actually said those words as he walked out the door
with a stack of cookies on a napkin.
These
cookies flatten out and don’t puff, so I guess you could call them crisps
instead, but to me they're cookies.
My notes to you…
Sometimes
I give people cookies and sometimes I give them dough. It all depends on whom I’m
giving it too. Fresh baked cookies are delicious and always welcome. However,
if you give someone frozen dough, they can bake their own fresh baked cookies
whenever they want.
To freeze the dough I scoop it out as if I were
making cookies and place them on a cookies sheet, then place the sheet pan in the
freezer. When the dough is frozen, I place frozen balls in a zip top bag with
baking info. Bake frozen dough in a 375 degree oven for 10 min. (usually 1 min. more than unfrozen dough)
*** Baked cookies freeze well and these cookies are delicious straight out of the
freezer.
I
use a small ice cream scoop to measure and shape my cookies. It makes the job
fast and easy. If you don’t have one, simply measure a heaping Tbsp. of dough
and roll into a ball. These cookies need to be mounded and will flatten out in the
oven.
You
don’t need a fresh piece of parchment for each batch of cookies. I reuse the
same parchment paper to bake the next batch. I simply place the dough in the
same spot as the cookie before. I only need 2 sheets of parchment – one is in
the oven and the other is getting cookie dough scooped on it. I have a small
outdated oven that can only bake one sheet at a time. Yup, 6 cookies – every 9 minutes…that’s devotion!
My
friend Bonnie makes EXCELLENT cookies
and she taught me a few of her tricks that I want to share with you;
Always under bake your cookies about a minute. They will look under cooked, but will finish on the counter with the
residual heat.
Carefully tilt the pan and let the parchment
paper slide off just enough so you can grab on to the parchment paper and gently
slide it off to the cookie sheet, pulling the cookies along with the parchment
paper onto the counter to cool right out of the oven. When cookies have firmed up - transfer to a cooling rack.
Under baking and cooling cookies off the pan is the key to making
crispy on the outside, chewy middle cookies.
Toffee Oatmeal Cookies
½ cup white
sugar
1 cup brown
sugar, packed
1 cup butter,
softened
1 tsp. vanilla
1 lg. egg
1
¾ cups flour
1 tsp. baking
soda
½ tsp. kosher
salt (or ¼ tsp. table salt)
1 cup oatmeal
1
¼ cup rice
krispies cereal
1
1/3 cup Heath
English toffee bits (8oz. pk)
Preheat
oven to 375 degrees.
In
a large bowl, cream sugars and butter until creamy. Add egg and vanilla and mix
until light and fluffy.
Whisk
flour, baking soda and salt to blend. Add flour mixture to butter mixture and mix to blend.
Stir
in oatmeal, rice krispies and toffee bits.
Shape
a heaping Tablespoon of dough into a mound, with a small ice cream scoop (see
note above) or shape into balls with your hands. Place them on a parchment
lined cookie sheet; about 2” apart (I get 6 on a sheet).
Bake 8-9 min.(mine took 8 1/2 min.) and immediately slide the cookies with the parchment onto the counter to
cool.
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12/22/2018
Note to self...
I cut the dough balls in half to make smaller cookies; this made 42 cookies of average size (rather than large) I baked 16 cookies; then froze the rest of the dough balls. First on a sheet pan, then in a zip bag with the baking temp and time written on it.
With the smaller cookies I could fit 8 on one sheet pan, 3 lining each side with 2 in the middle. Remember, his dough spreads out thin.
Instead of the 1 cup of oatmeal, I substituted 1 cup of Aunty Di's granola and it made these cookies even more awesome.
bake 375 degrees for 8 - 9 min.
Frozen dough - bake for 9 - 10 min.
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
12/22/2018
Note to self...
I cut the dough balls in half to make smaller cookies; this made 42 cookies of average size (rather than large) I baked 16 cookies; then froze the rest of the dough balls. First on a sheet pan, then in a zip bag with the baking temp and time written on it.
With the smaller cookies I could fit 8 on one sheet pan, 3 lining each side with 2 in the middle. Remember, his dough spreads out thin.
Instead of the 1 cup of oatmeal, I substituted 1 cup of Aunty Di's granola and it made these cookies even more awesome.
bake 375 degrees for 8 - 9 min.
Frozen dough - bake for 9 - 10 min.
Just wanted to say thank you for the delicious recipe. I hope you post more recipes soon!
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