When I first looked at this recipe, I was confused about the toffee part of the title. Then I made them and it all became clear: these cookies have hunks of toffee in them. They are fantastic. They have oatmeal. Oatmeal translates to HEALTHY. Duh!
p.s. please watch your teeth while eating these little bundles.
Source: Tasty Kitchen
Toffee Crunch Cookies
1 cup butter, softened to room temperature
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups flour
½ teaspoon baking soda
1 teaspoon baking powder
2 cups quick oats
1 cup crispy rice cereal
1-¼ cup chocolate chips
1 cup mini marshmallows
Beat butter with sugars. Add eggs one at a time, and then add vanilla. Beat in flour, baking soda and baking powder. Fold in oats, cereal, morsels and marshmallows.
Drop by the spoonful onto a parchment-lined cookie sheet. Bake in a 350ºF oven for 10-12 minutes.
One weekend a few months ago I was dying to bake something – I get this feeling, well, a lot. I had come across a few brownie recipes and I was going to have a little brownie showdown of sorts – compare a recipe for Whole Wheat Brownies with this recipe. I had high hopes that both recipes would be good, but that by using whole wheat flour in the one recipe they would be deemed healthy (don’t tell me you don’t think that) and that I could consume the entire pan myself in one sitting and get my daily dose of fibre guilt-free.
I didn’t look at the recipes really closely, but I made my grocery list, bought my ingredients and then decided I would try this recipe first. It took the two ENTIRE boxes of chocolate that I bought (cost approx. $10). But, I wasn’t sorry. These are amazing. No fibre. Not healthy. I think they are the best brownies I’ve ever had.
Super Chocolate Chunk Fudge Brownies
3/4 cup sugar
1/3 cup butter
8 oz. bittersweet chocolate, chopped
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 oz. white chocolate, chopped
In a saucepan, bring sugar, butter and 2 tablespoons of water to a boil over medium-high heat. Remove from heat; stir in 4 ounces of the of bittersweet chocolate until melted. Let cool for 10 minutes. Whisk in eggs, 1 at a time; whisk in vanilla.
In a separate bowl, whisk together flour, baking soda and salt; stir into the chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Scrape into parchment paper-lined 9 inch square metal pan, smoothing top.
Bake in a 325F oven until toothpick inserted in the centre coming out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on a wire rack. Cut into bars. Yield: 24 bars.
When I made these a few weeks ago, C had one right out of the oven and turned to the Bud and said: “I knew I married your mother for a reason; I’ve finally found it.”
Is that a compliment? I’m confused.
Then he proceeded to eat 5 more and I made the ‘fat face’ at him – where I blow up my cheeks. It’s a face that we do to each other when we’re being gluttonous. He does it to me WAY more often than I do it to him. And it’s warranted.
White Chocolate Macadamia Nut Cookies
Picture taken from: http://tastykitchen.com/recipes/desserts/white-chocolate-chip-macadamia-cookies/
2 and ¾ cups flour
1 teaspoon baking soda
¾ teaspoons salt
1 cup butter, softened
¾ cups sugar
¾ cups brown sugar
1-¼ teaspoon vanilla
1 and ½ cup white chocolate chips
1 cup chopped macadamia nuts
Preheat oven to 350ºF.
Mix flour, baking soda, and salt in a medium bowl and set aside. Cream butter and both sugars until smooth. Add vanilla and eggs and mix until smooth and fluffy. Stir in flour mixture until combined, then add your chips and nuts. Drop rounded tablespoonfuls onto a cookie sheet and bake 8 minutes or until bottoms are golden. The tops might still look slightly doughy but let sit on the sheet then remove to cooling racks. Do not over bake! They will set more as they cool. Yield: 4 dozen
This recipe came from my great-grandmother on my mother’s side – my mother made them often and they remind me of my childhood. My mother says that she’s never been able to get the recipe quite right and that her grandmother’s were better. I had the same problem, mine were never quite as good as the ones that my mom made. Here is the reason why:
Conversation between my sister and I on BBM:
(Rose is our mother. We call her that, she likes it.)
Emily: Did you use browned butter icing on your coffee bars?
Emily: Maybe mine suck because Rose never told me to use that icing. I had another one copied down.
Kathleen: I used the one that came with the recipe. That’s all I know.
Emily: The one I made was icing sugar and coffee only. Browned butter has butter and you make it on the stove.
Kathleen: Yeah. What were you thinking!?
Emily: That’s what the recipe said. It’s Rose’s fault.
Kathleen: She shouldn’t need to tell you.
Emily: How the f would I know?
Kathleen: BECAUSE ITS A TRADITION. It should be ingrained in you.
Emily: Whatever. I’m blogging this conversation.
Kathleen: Do it. I dare you
She dared me.
I’ll give you the GOOD icing recipe. Use it, and yours will be better than mine.
If you’re a sissy and you don’t like raisins, you can omit them.
Lastly – I have a WHOLE POST coming up on how horrible my photography is.
1 cup golden raisins
1/2 teaspoon cinnamon
1 1/2 cups flour
1 tsp baking powder
1/2 teaspoon baking soda
2/3 cup strong coffee
2/3 cup shortening (I used butter)
1 cup sugar
1/4 teaspoon salt
Combine raisins, coffee and cinnamon. Let stand. Meanwhile, cream shortening, add sugar, add eggs – one at a time. Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternating between the flour and the raisin mixture, combine with the shortening – do not over-mix. Spread batter in a greased shallow pan (cookie sheet). Bake at 350 degrees and ice while warm.
Browned Butter Icing
6 tablespoons of butter
1/2 cup icing sugar
1 teaspoon vanilla
4 teaspoons hot water
Melt butter over medium heat and brown it slightly (watch carefully, do not burn it). Remove from heat, stir in sugar and vanilla. Add water and beat with a wooden spoon until spreading consistency. Pour over the cake and spread it quickly before the icing sets.
I whipped these puppies up on Saturday evening for some last minute company. They took me about 15 minutes, when I served them they were still warm – so gooey and amazing.
They weren’t nearly as good the next day. Advice: eat these in one sitting. Just do it and don’t think about it. Okay?
They’re practically healthy, anyway – marshmallows are fat free.
Smores Rice Krispie Squares
pic from Tasty Kitchen http://tastykitchen.com/recipes/desserts/se28099more-rice-krispie-squares/
3 cups mini marshmallows
1 heaping tablespoon butter
2 teaspoons of vanilla extract
3 cups Rice Kripies cereal
1 cup graham crackers broken into coarse pieces
1/2 – 3/4 cup milk chocolate chips (to your liking)
Butter and 8 x8 square baking dish. In a medium sized saucepan, heat the butter, marshamallows and vanilla over medium heat, stirring regularly, until fully melted. Add the rice krispies and stir to combine. Add the graham cracker chunks and the chocolate chips, stir to combine. Press the mixture into the buttered dish and cool. Yield: 9 medium- sized squares.