Oatmeal Toffee Cookies

Here is another recipe that I twisted, because you know I wouldn't have been able to come up with this on my own! Many years ago, I printed out a recipe for Oatmeal Chocolate Chip Cookies online and, like many other of my printed recipes, they are torn and tattered. I wanted to try something new and document it here online, so instead of adding chocolate chips, I used toffee bits and walnuts. These were amazingly good and what I did find out over the years (I guess you could call it my baking "a-ha" moment) is that in some cookie recipes, you get a softer cookie if you mix butter and shortening versus using all butter. If you prefer a crunchy, flat cookie, then by all means, use all butter. :)

Here is Holiday Baking recipe #8 for...

Oatmeal Toffee Cookies

Adapted from Quaker Oats

1 Stick Butter, softened

1/2 c. Crisco Vegetable Shortening

2 tbsp. Water

1/2 c. Granulated Sugar

1 c. Brown Sugar, packed

2 Eggs

2 tbsp. Milk

2 tsp. Vanilla Extract

1 tsp. Baking Soda

1 3/4 c. All-Purpose Flour

2 1/2 c. Oats (I use Quaker regular oats, not the quick ones)

1 c. Heath Toffee Bits

1/3 c. Walnuts, chopped

Directions:

1. In a large bowl, cream together the butter, shortening, water and sugar (I use a wooden spoon). 

2. Add eggs, milk and vanilla; then mix well. 

3. Next, add in the flour and baking soda and mix well. 

4. Add in the oats, toffee and walnuts; mix well. 

5. Using the top half of a kitchen teaspoon, drop the cookie dough onto a greased baking sheet, leaving about 1-2" between them. (I like to make them smaller for the holidays so they're bite-sized)

6. Bake at 350 degrees for 10-12 minutes. Let cool. Makes 4 dz. 

Enjoy! 

Oh and one other thing! Just a reminder that I will be on LIVE with Basilmomma tonight on her online radio show Around the Kitchen Sink! You can call in to speak to us live at 877-864-4869, listen online or come back tomorrow and go to the Announcements and Events Tab on the top of the page and I'll post the link to listen to the podcast at a later date. I would love to talk to you!

Thursday, December 13, 2012 

Around the Kitchen Sink Radio Show on Toginet

with Heather Tallman aka Basilmomma 

11:00pm est/10:00pm cst

Triple Chocolate Toffee Bombs

I have one more Valentines treat to share with you but it was purely by accident. I had purchased this new Duncan Hines cake mix called Triple Chocolate and forgot about it. Over the weekend, the family was in the mood for something chocolate so I told them I'd just make this cake as a bundt cake. Well, I made it but my pan is shot because this is the third time I've made something in it and the cake stuck to the bottom causing a huge mess. So I decided to make cake balls with them. I used the same premise as the Oreo truffles but also found some Heath bits left in the closet so I threw in some of those for good measure as well. They were a definite hit (I mean really..who wouldn't like chocolate and toffee?!). You can dip them into regular, dark or white chocolate, it's completely your preference. I just mixed it up since I only had a little of each kind. Don't forget if the chocolate is a little thick, simply add a touch of oil to help thin it out. You can also use some sprinkles to make them festive but I didn't have much of those left either.  I like these best when kept in the freezer. 

Triple Chocolate Toffee Bombs
1 Package Duncan Hines Triple Chocolate Cake Mix, prepared
8oz. Cream Cheese, softened
2 c. Heath English Toffee Bits
White Chocolate, for coating
Semi Sweet Chocolate, for coating

Prepare cake according to package directions then let cool overnight. Add cake to a bowl and crush using a fork. Add in the cream cheese and toffee bits and mix well. Form into 1" round balls, place on parchment paper and freeze for approximately 30 minutes. Melt chocolate according to package directions and dip balls into the chocolate. Place on parchment paper until they are dried. Makes approx. 4 dz. 

Enjoy!

Shared at Mandy's Recipe Box 2/14/12
Shared at Chef in Training 2/14/12
Shared at Newlyweds Blog 2/15/12
Shared at Lady Behind the Curtain 2/15/12

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