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Cookie Recipes

Posted on: September 30, 2008

German Chocolate Toffee Cookies

Best of Country Cookies

1 cup butter (no substitutes), softened
1 cup shortening
2 1/2 cups sugar
1/2 cup packed brown sugar
1 package (4 ounces) German sweet Chocolate, melted
4 eggs
2 teaspoons water
2 teaspoons vanilla extract
6 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups English toffee bits or almond brickle chips
1 1/2 cups chopped walnuts

In a mixing bowl, cream butter, shortening, and sugars.  Beat in chocolate.  Add eggs, one at a time, beating well after each addition. Beat in water and vanilla.  Combine flour, baking soda and salt; gradually add to the creamed mixture.  Stir in toffee bits and walnuts.  Drop by tablespoonfuls 2 in. apart onto greased baking sheets.  Bake at 350 degrees for 12-15 minutes or until golden brown.  Remove to wire racks to cool.  Yield: 13 dozen.

My Notes: this is a huge batch, so I often cut it in half.  Toffee bits– Heath bar has them in the baking aisle with the chocolate chips.  And I don’t bother with greasing the baking sheets.

Big Blondies (sorry, no pic)

Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

1 cup unsalted butter
3 cups firmly packed dark brown sugar
4 large eggs
1 Tblsp vanilla
1 tsp salt
1 cup pecan halves, toasted
1 cup walnut halves, toasted
1 cup chopped raw almonds, toasted
1 cup sweetened shredded coconut (I left this out because C hates it)
5 full size Heath bars, coarsely chopped
1 cup white choc chips
1 cup semisweet choc chips

Position a rack in the middle of the oven and preheat to 350 F.  Spray a 9-by-13 in baking pan with nonstick cooking spray.

Melt butter and brown sugar together in a large heavy-bottomed saucepan over medium heat.  Cook, stirring constantly, until the butter and sugar are blended and completely melted and starting to bubble gently.  Remove the pan from heat and let the mixture cool slightly.

In a bowl, whisk together the eggs, vanilla, and alt.  Slowly whisk the cooled butter and sugar mixture into the eggs just until combined.  Whisk in the flour and baking poder to form a loose batter. (Make sure the batter is cool before stirring in the remaining ingredients; otherwise the chocolate will start to melt before the bars are baked.)

Stir the nuts, coconut, and toffee chunks, and chocolate chips into the cooled batter.  Pour the batter into the prepared pan and smooth the top with a spatula.  Bake until the top is shiny and slightly crackled and feels firm to the touch, 30 to 35 minutes.  A wooden skewer inserted into the batter should come out with moist crumbs clinging to it.  Let cool on a wire rack to room temp, then cut into bars and serve.

BOTH of these recipes are awesome, but especially the blondies.  🙂


1 Response to "Cookie Recipes"

I haven’t had the blondies yet, but if they’re actually BETTER than the toffee cookies, then I’ll definitely be having them soon. Those toffee cookies are AMAZING! Everybody, make these cookies! YUM!!!!! (Thanks again, Alicia! 🙂 )

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About Me…

A stay-at-home mother of 3 trying to balance homeschooling, gardening, baking, and crafting besides all the day-to-day upkeep of house and family (and still keep my sanity).
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