Oatmeal Toffee Bars
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I’m back! The tonsillectomy went well, recovery is going well, and I’m heading back to LA tomorrow to get back to my normal life (sans Strep!). Thanks for the kind comments, and now back to regular yummy blogging…
While recovering from my tonsillectomy, my sister and I visited Barnes and Noble where I found this cookbook, The Baking Bible, on the clearance rack. The recipes are all very simple, and look oh-so-good.
While these are very good and were a huge hit with the girls at my dad’s office, they look nothing like the picture. I think they added toffee bits to the top after the pan came out of the oven instead of before. I may try it that way next time.
Ingredients
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups (8-ounce package) Heath Bits ‘O Brickle Toffee Bits, divided
3 cups quick-cooking or regular rolled oats
Preparation
- Heat oven to 350 F. Grease 13X9X2-inch baking pan.
- Beat butter and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Stir together flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Set aside 1/4 cup toffee bits. Stir remaining toffee bits and oats into batter (batter will be stiff). Spread batter into prepared pan, sprinkle reserved 1/4 cup toffee bits over surface.
- Bake 25 minutes or until wooden pick inserted in center comes out clean. Cook completely in pan on wire rack. Cut into bars.
Makes about 36 bars.
Recipe from The Baking Bible.
Mmm, Popsicles
There won’t be any new posts until the new year as I’m finally getting my tonsils out on Tuesday. It’s been six months of chronic Strep, and I am beyond excited to start the new year sans infection.
In the meantime, please tell me any of the following:
- How did you find your way to my blog?
- Have you tried any of the recipes I’ve posted, and if so, which did you like or not like?
- Do you have a favorite recipe you think I’d like, and if so, please share it.
Happy Holidays!
Snickerdoodles
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Because my tonsillectomy is Tuesday and I’m not allowed to get sick before the surgery, I’m stuck home most of the weekend, not allowed to attend any of the parties I was invited to. Yeah, it sucks. Since I already did four loads of laundry and scrubbed my shower, and still had much of the day left, I decided to try yet another new recipe.
These are good. Really, really good. And also, really, really big. You could easily make them half the size and get a few dozen cookies out of the recipe.
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup shortening
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon ground cinnamon
Preparation
Preheat the oven to 350 degrees F.
Sift the flour, baking soda, and salt into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.
Yields 20 cookies.
Recipe from the Food Network.
Notes: I used regular salt. And I had a ton of the cinnamon-sugar mixture leftover.
Molasses Cookies
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I’ve been seeing molasses cookies all over the Internet lately, so when I came across this Cooking Light version, I knew I had to give it a try.
They’re good, but not amazing. As a side note, I can’t stand the smell of molasses, and my whole apartment smelled like it while the cookies were in the oven. Anyway, these are crispy on the outside and chewy on the inside.
Ingredients
1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Cooking spray
Preparation
Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.
Preheat oven to 375°.
Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.
Yields 4 dozen.
Recipe from Cooking Light.
Original Nestle Toll House Chocolate Chip Pan Cookie
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I was in the mood to bake, but not to scoop dozens of cookies. Fortunately, I remembered this random Very Best Baking brochure thing I got in the mail. It has very simple recipes, including this Toll House original which I haven’t made in years.
Baking these in a pan, rather than scooping out balls of dough, made this recipe super fast and easy. They’re good cookies, but a little too greasy for my taste.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package Nestle Toll House Semi-Sweet Chocolate Morsels
Preparation
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15 inch jelly roll pan.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into greased 15 x 10-inch jelly-roll pan.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Cool in pan on a wire rack, then cut into bars.
Notes
- I do not have (nor do I know exactly what) a jelly-roll pan is, so I used a regular 15 x 9 Pyrex glass baking dish.
- I used milk chocolate chips
