Monday, January 23, 2012

C is for Cookie

Minutes before I injured my shoulder in December, I had just finished 3 sheet trays full of toffee to give away to friends and relations.  The chocolate on one of the trays didn't adhere correctly, and I've said before, I'm not a food scientist, so I'm not sure where we went wrong here.  We were left with a tray full of perfectly good toffee with mottled looking chocolate, so Dr. C. broke it up for me (picture Oral Surgeon with hammer and chisel!) and then we vacuum sealed it with the thought I could use it in cookies and brownies, maybe even break it up to garnish a cake. 

I've been a fan of Tate's Bake Shop for years; their crispy, deliciously buttery, chocolate chip cookies are awesome!  Kathleen Kings' Cookbook, The Tate's Bake Shop Cookbook is also awesome, with every recipe working perfectly.  And, guess what?  She uses SALTED butter! I'm sure the bakers of this world are hyperventilating! 
I came across a recipe in the book Pecan Toffee Cookies and adapted it to use my almond toffee, and these cookies are PDG!  I'll be leaving them for Dr. C tonight when I go to teach a Super Bowl Class at Great News

Almond Toffee Cookies
Makes about 48 two-inch cookies

1 cup (2 sticks) salted butter, softened
1 cup firmly packed dark brown sugar
1/4 cup white sugar
1 large egg
2 teaspoons vanilla paste, or vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 1/2 cups instant rolled oats
2 1/2 cups coarsely chopped almond roca, or toffee (if your toffee doesn't have nuts in it, add 1/2 cup chopped almonds or pecans)

Preheat the oven to 350 degrees and line 4 baking sheets with silicone baking liners, or parchment paper. 
In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until creamy.
Add the egg and vanilla, and beat until the mixture appears curdled. 
Add the remaining ingredients, and beat until the ingredients are combined (about 3 minutes)  

Using a small portion scoop, place the dough on the prepared baking sheets, about 2 inches apart. 

Bake for 12 to 15 minutes, until the edges are browned, and the interior of the cookies are set.

Remove from the oven, and allow to cool on the cookie sheet on a wire rack for 2 minutes before removing and cooling completely on the wire rack. 
The cookies can be stored airtight at room temperature for up to 3 days, or can be frozen for 2 months.  

Cook's Note:  Toffee Chips, and certain candies will not melt when you bake with them; because this was homemade toffee, it melted, and so we had a bit of hard caramel when the cookies were baked---what's not to love about that extra crunch???
Enjoy your day!

1 comment:

  1. one word, YUM!!

    you have been on my mind... looking forward to seeing you soon!

    Save the Date March 11 for Miller Baby #2 ;)