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

Anise Biscotti

One of my all-time favorite desserts is Anise Biscotti or Anisette Toast. And in my younger years, that would be my favorite nighttime snack with a cup of tea or coffee. I hadn't made these in a while and was so glad I added them to this years baking theme because I just love the simple licorice flavor of anise in this light, crunchy dessert.  

Here is Holiday Baking recipe #7...

Anise Biscotti
2 c. All-Purpose Flour
1 c. Granulated Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/2 tsp. Anise Seeds
1 tsp. Vanilla Extract
3 Large Eggs
Cooking Spray

Directions:
1. In a bowl, mix together the flour, sugar, baking powder, baking soda and anise seeds until well blended. 
2. In a separate bowl, whisk together the eggs and vanilla. 
3. Add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated.  
4. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form two, 12” long log shapes and flatten down so that it is no higher than 1”. 
5. Spray a baking sheet with cooking spray, add the dough and bake at 325° F for 30 minutes. 
6. Remove from oven and let cool, then slice diagonally into 1/2" thick slices and put them back on the baking sheet.
7. Bake an additional 8-10 minutes per side, then remove from the oven. Let cool and allow to harden before serving. Makes 2 1/2 dz.

Enjoy! 

Honey Roasted Peanut Chocolate Cookies

When my dear foodie friend Ally from Ally's kitchen came out with Ally's Kitchen eCookbook Holiday Series Sweet Treats, I just had to download it right away. For only $1.99 you get so many wonderful recipes all written in her Bohemian style.

I didn't have a chocolate cookie to make on my list, but when I saw hers it looked so easy, I just had to give it a try (especially since she's a lot like me when it comes to baking...if it's not a straight forward recipe and easy, I'll move on!)

These cookies were INCREDIBLE and she gives you several options of toppings, but I chose to use one of my own by adding chopped honey roasted peanuts because that's what I happened to have on hand and thought they would taste pretty darn good and boy was I right! Here is Holiday Baking Recipe #6 for these Honey Roasted Peanut Chocolate Cookies.