Toffee Bar Cookie Brittle

If you like crunchy cookies, you’ll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.

Ingredients:

1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)

– Preheat oven to 325ºF/160ºC.
– Line bottom of 17″ x 11″ jelly roll pan with baking parchment. Set aside.
– Cream butter and sugars together.
– Mix in vanilla and salt.
– Stir in flour.
– Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
– Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
– Bake for 30min (brittle should be golden brown and firm to touch).
– Cool in pan on wire rack.
– Break into pieces.

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Cheddar Bacon Cookies

These are great savory cookies! If you’re not a fan of sweet things, then these are the cookies for you. They’re also great as snacks for guests or with soups.

Recipe from:
http://evilshenanigans.com/2009/08/bacon-cheddar-cookies/

Ingredients:

4 slices thick cut bacon, chopped finely
2 cups all-purpose flour
1/2 teaspoon cayenne pepper, or adjust to taste
1 cup finely shredded sharp cheddar cheese
1 stick softened butter, cut into cubes
1 large egg
1 egg yolk
2 tablespoons heavy cream

– In a large skillet over medium high heat cook the chopped bacon until very crisp. Drain on paper towel.
– In the bowl of a stand mixer combine the flour, cayenne pepper, butter, egg, egg yolk, and cream. Mix until well combined.
– Add the shredded cheese and crisp bacon to the work bowl and mix on low speed until combined.
– Turn the dough out on to a lightly floured board and roll into a log about 1 1/2″ around.
– Wrap the log in plastic wrap and chill for at least two hours (or 1 hour in the freezer).
– Once chilled slice into 1/4″ thick disks and place about 1/2″ to 1″ apart on an un-greased cookie sheet or cookie sheet lined with baking paper.
– Bake for 18 to 25 minutes, or until the cookies are just turning golden abound the edges and the cookies are firm to the touch.
– Cool on a rack until they are slightly warm or to room temperature.

One-Pan Chocolate Chip Skillet Cookie

A giant chocolate chip cookie all in one skillet! This is a fun and easy way to serve a chocolate chip cookie anytime.

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This is my original chocolate chip cookie recipe:

And here is the slightly modified one from the video:

Ingredients:

2 1/8 cups Flour
1/2 tsp Salt
1/2 tsp Baking soda
1 1/2 sticks Butter
1 1/2 cups Brown sugar
2 Eggs
2 tsp Vanilla
1 x 12oz bag (about 2 cups) Chocolate chips

– Preheat oven to 350ºF/180ºC.
– Melt butter in 10″/25cm skillet over medium heat.
– Add sugar and stir until smooth, but not completely dissolved.
– Turn off heat and let butter and sugar mixture cool to room temperature.
– Once cooled, mix in eggs and vanilla.
– Stir in flour, salt, and baking soda.
– Stir in chocolate chips.
– Bake in skillet for 30-40min.
– Cool and serve in skillet.

Sweet & Simple Coconut Macaroons

These are classic coconut macaroons that are sweet and simple to make. They’re a great use for leftover egg whites!

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Ingredients:

1 bag (14oz) Sweetened flaked coconut
1/2 cup Sugar
1/4 tsp Salt
3 Egg whites
1 tsp Vanilla extract

– Preheat oven to 325ºF/160ºC. Line a cookie sheet with parchment.
– Mix coconut, sugar, and salt in a bowl.
– Add egg whites and vanilla and mix until thoroughly combined.
– Bake 15-25 min. until golden brown.
– Cool on wire rack.

Ginger-Spicesnap Cookies

These cookies are nice and spicy for the cooler weather and perfect for the holiday season! They are a cross between a gingersnap and a spice cookie and have a delicious snap when you bite or break them.

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Ingredients:

2 cups Flour
1 tsp Baking soda
½ tsp Salt
1 tsp Ground cinnamon
1 tsp Ground ginger
1 tsp Ground cloves
½ cup Vegetable shortening
½ cup Packed brown sugar
1 Egg
½ cup Molasses
White sugar and cinnamon for topping

– Preheat oven to 350ºF/180ºC and line 2 cookie sheets with baking parchment.
– In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
– In the bowl of a mixer, beat together shortening and brown sugar.
– Mix in egg and molasses until well combined.
– Stir in flour mixture.
– Scoop into round balls and place on cookie sheets.
– Dampen the bottom of a glass and dip into sugar cinnamon mixture. Use this to flatten cookies to desired thickness, dipping glass into mixture between each cookie.
– Bake for 12-15min or until a light golden color and firm to touch.
– Cool on wire rack.

How to Make Chewy Oatmeal Chocolate Chip Cookies

These are nice chewy cookies. If you are looking for a more cakey cookie, use softened butter instead of the melted. If you are looking for a thicker cookie, chill dough before and after scooping into mounds. Chilling helps them to hold their shape better.

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Ingredients:

1 cup butter, melted
1/2 cup white sugar
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (optional)
2 1/2 cups oats (not quick cooking)
12 oz pkg chocolate chips (or heaped cup)

– Preheat oven to 350ºF.
– Mix together butter and sugars.
– Add eggs and mix well.
– Mix in vanilla extract.
– Stir in flour, baking soda, salt and cinnamon (if using).
– Stir in oatmeal and chocolate chips.
– Chill dough in bowl in fridge for 30 min.
– Scoop out dough into mounds on cookie sheets and bake 15-18 min.
– Cool on wire rack.