60 in 60: Day 17-Oatmeal Toffee Cookies

Find the recipe here.

Oatmeal Toffee Cookies

Ingredients:

1 c butter

2 eggs

2 c light brown sugar

2 tsp vanilla

1 3/4 c flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 c oats

1 3/4 c toffee bits

1 c coconut flakes (optional)

I only had one bag of toffee bits for this recipe (which is only 1 1/3 c), so to make up for it, I added extra coconut flakes. I probably wouldn't have added extra coconut, except I wanted to finish that bag of coconut, instead of having just a tiny bit left in there.

Beat together butter, eggs, brown sugar, and vanilla.

Add flour, baking soda, cinnamon, and salt to the mixture.

Add oats, toffee, and coconut with a spoon...or a rubber spatula if you don't own a nice, big, wooden spoon.

Bake for 8-10 minutes (mine took 11) on a greased cookie sheet at 375 degrees in an oven.

These cookies really didn't take like toffee. They tasted more like toasted coconut, which is my fault for not having enough toffee and too much coconut. But, they were still very delicious, easy to make cookies. Next time, though, I'd add more cinnamon because you really couldn't taste it unless you tried.

Recipe Yield: 4 dozen

My Yield: 4.5 dozen

60 in 60: Day 16-Butterscotch Cookies

Today's cookie: Butterscotch Cookies

Today's Recipe: Found at BakeSpace.

Butterscotch Cookies

Ingredients:

1/2 c butter

1 c sugar

1 egg

1 tsp vanilla

1 1/4 c flour

1/4 tsp salt

1/4 tsp baking soda

2 c rice crispies

1 c butterscotch chips

Cream together butter and sugar until fluffy.

Add vanilla and egg

Add flour, salt, and baking soda.

Add cereal and butterscotch.

Place on ungreased cookie sheet and bake at 350 for 12-15 minutes.

Remove from oven and enjoy.

These were easy to make and super delicious. The rice crispies gave the cookies just the little something they needed.

Yield: About 3 dozen

60 in 60: Day 16-Day 11's No Bakes

Well, I'm finally getting caught up on Friday's cookie post. I was planning on writing it Saturday, after I got home from my friend's birthday party, but then I caught a bout of the death. So, without further ado, here it is- Friday's blog post.

Friday's cookie: Chocolate Peanut Butter No Bakes

Friday's recipe: I used this one from the Food Network, even though everyone has their own.

Chocolate Peanut Butter No Bakes

Ingredients:

2 c sugar

4 tbs cocoa

1 stick butter

1/2 c milk

1 c peanut butter

1 tbs vanilla

3 c oatmeal

Boil sugar, cocoa, butter, and milk in a large saucepan.

Let boil for one minute

I learned from my last no bake disaster, and measured my other ingredients ahead of time.

Add peanut butter, vanilla, and oatmeal to the boiling mixture in the saucepan.

Drop cookies on to wax paper and let them cool.

Yield: 4 dozen

60 in 60: Day 15-Buffalo Chip Cookies

Today's Coooookie: Buffalo Chip Cookies

Today's Recipe: via my Aunt Ann

I halved this recipe because I remember it being a ton of cookies when my Aunt made them the first time. So, I'll leave the actual measuremnets on the recipe page and put my halved ones here.

Buffalo Chip Cookies

Ingredients:

Step 1: Figure out how much "1 box" of brown sugar is.

Step 2: Halve ingredient list

1/2 c butter

1/2 c shortening

1 1/4 c brown sugar

1 c sugar

1 tsp vanilla

2 eggs

1 tsp baking powder

1 tsp baking soda

1 c oatmeal

1 c chocolate chips

1/2 c walnuts

1 c rice krispies

1/2 c coconut

Step 3: Set oven to 350.

Step 4: Cream butter and shortening together

Step 5: Add sugars, eggs, vanilla and mix.

Step 6: Add flour, baking powder, and baking soda.

Step 7: Add oatmeal, chips, nuts, cereal, and coconut. Accidently add too much coconut and cereal because you read the wrong side of your ingredient measuring list.

Step 8: Drop by 1/4 c on to baking sheet at least 2 inches apart. Six cookies per sheet.

Step 9: Bake for 15 minutes.

The smallest one I made before baking:

The smallest one after baking:

Step 10: Enjoy!

These cookies were not as delicious as I remember them being in high school, but they were as big as I remember them being. They're nice, chewy, gooey, nutty, crunchy cookies. A little bit of everything for everyone- except people who like cake cookies. These are not cakey at all.

Recipe Yield: 15-20

My Yield: Just barely 16

60 in 60: Day 15-Granola Cookies

So, after taking a few days off, I'm back in the kitchen. I still have the sniffles and a bit of a cough, but I'm not dying anymore. I really, really wanted to get back to baking too. Especially after watching Sweeney Todd. So, even though I had the guest baker slash bloggers, I'm going to attempt to finish by October 30th with all 60 types of cookies I have picked out completed. As of now I'm only 3 days behind (on baking, 4 on blogging). Let's just hope I don't get sick again.

Today's Cookie: Granola Cookies

Today's Recipe: Internets

Granola Cookies

Ingredients:

1 package yellow cake mix

3/4 cup shortening

1/2 cup packed brown sugar

2 eggs

1 1/2 cups granola (I got the stuff with fruit and nuts mixed in)

Also, don't forget your music. It's very important for your recovery.

First step: Wash your hands because you've been sick for 2 days and are still sniffling and sickly.

Step 2: Heat oven to 375 degrees.

Step 3: Beat half of the cake mix (dry), shortening, brown sugar, and eggs in a large, shiny bowl.

Step 4: Stir in remaining cake mix and granola.

Step 5: Wash your hands again because you're still sick, even though the worst of it is over. It'll probably be another day or so until you're really better. But, hey, at least you managed to get off the couch and dressed today, unlike the past few days.

Step 6: Finish mixing the contents of the bowl.

Step 7: Drop dough by teaspoonfuls (or whatever makes you happy) about 2 inches (or whatever) apart on a cookie sheet.

Step 8: Bake for 10-12 minutes, then remove from the oven.

Step 9: Place cookies on wire rack to cool completely after a minute or so (or whenever, you know.)

These cookies were simple as heck. I couldn't have asked for an easier recipe on my first day back in the kitchen. No surprises, to my surprise. One thing though- next time I think I'll add an extra half cup or so of granola, because it really isn't prominent in these cookies, and they are, after all, supposed to be granola cookies. Also, at first, I was afraid they would be entirely too cakey, but they weren't cakey at all, which was nice.

Yield: 3 dozen

60 in 60: Day 14-Almond Biscotti

Today's Cookie Biscuit: Almond Biscotti
Today's Recipe: AllRecipes.com (slightly modified)
Today's Guest Baker & Blogger: Jesse ""Mickey" The BF" Persons

Today started with a sniffle and a moan.
"I hate you," she said.
"I'm really sorry babe. You know I didn't mean to make you sick," I offered.
"I hate you," she replied.
"I'll bake biscotti and write your blog today." -- me
"I hate you." -- she

So here we are.

Ingredients:

• 0.5 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2.25 cups all-purpose flour
• 2 teaspoons baking powder
• Dash kosher salt
• 0.5 cup chopped almonds

Ingredients ASSEMBLE!
Gentlemen start your ovens!
Preheat to 375℉ for great justice!

Cream softened butter and sugar together in a mixing bowl.
(You can soften and cream at the same time if you know what you're doing)


Add in the eggs one at a time and beat thoroughly.


It should look something like this (beautiful).


Combine dry ingredients.


Slowly mix dry ingredients into creamed butter/sugar mixture.
Stir in the vanilla extract and then the almonds.


Cover a cookie sheet with foil, and grease the foil.


Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil.
(Please don't use this picture as a guide. Also that's a light reflection in the picture, not me.)


This soft and gently yielding cake-like mass is your reward for waiting 15 minutes.


Golden brown and delicious.


A pastry scraper is a nice, easy way to cut this
stuff up, but don't take my word for it...


Place the cut pieces in the oven at 300℉ for 10 minutes.
Then, turn them over and let them bake for another 10 minutes.


Just when you think you're done, turn off the oven and let them
rest in there with the door open until it cools.

These crunchy, "almondy", twice baked beauties are the result.

Recipe Yield: 42
My Yield: 20 thin, 10 thick (so 30)