1 cup unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) unsalted butter,
softened
1/2 cup granulated sugar
1/2 cup dark brown sugar packed
1 large egg
1 tsp vanilla extract
1 cup oatmeal, uncooked (not quick
oats)
1/2 cup (about 3 oz) toffee crunch
candy, such as Heath Bar or Skor
Soft oatmeal and buttery toffee
team up for this snack. You can
make this dough ahead and freeze
up to 3 months. Meanwhile, try
other cookie recipes.
1. Position 2 oven racks in the
middle and upper third of the
oven. Preheat the oven to 3500F.
Line 2 baking sheets with
parchment paper.
2. Sift the flour, baking soda,
salt, and cinnamon together. Set
aside. Put the butter, granulated
sugar, and brown sugar in the
large bowl of an electric mixer
and beat on medium speed for about
1
minute, or until the mixture is
smooth. Add the egg and vanilla
and mix on low speed until they
are blended thoroughly, about 15
seconds. Stop the mixer and scrape
the bowl during this time.
Decrease the speed to low and add
the flour mixture and oatmeal.
Stir in the crushed toffee. Using
2 tablespoons of dough for each
cookie, roll the dough between the
palms of your hands to form 1
1/2-inch balls. Place the cookie
balls about 2 inches apart on the
prepared baking sheets.
3. Bake the cookies until golden
brown, 12 to 13 minutes. After 7
minutes of baking, reverse the
baking sheets front to back and
top to bottom to ensure even
browning. Watch the cookies
carefully as they near the end of
their baking time.
4. Cool the cookies on the baking
sheets for 5 minutes. Transfer the
cookies to 2 wire racks to cool
completely. Makes about sixteen
3-inch cookies.
Cook's Notes: Lining the baking
sheets with parchment paper will
prevent the melted toffee from
sticking to the baking sheet. The
bottoms of these sweet cookies can
burn easily, so watch the cookies
carefully at the end of their
baking time. To crush the toffee,
leave it in its paper wrapper and
crush it with the flat side of a
meat pounder. Unwrap the toffee
and break up any pieces larger
than 1/2 inch.
To Freeze: Place the bottoms of 2
cookies together and wrap them in
plastic wrap. Put the wrapped
cookies in a metal or plastic
freezer container and cover
tightly. Label with date and
contents. Freeze up to 3 months.
To serve, remove as many cookies
from the freezer as needed and
defrost the wrapped cookies at
room temperature. Serve within 3
days.
yield: 16 servings
prep time: 15 minutes
cooking time: 13 minutes
CALORIES 210 FAT 9g PROTEIN 3g
CARB 29g.
About the Author - Bake and
Freeze Chocolate Desserts by
Elinor Klivans
By: Elinor Klivans
Published:
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