What’s in my cookie jar: Chocolate Chip Toffee May 26, 2010

First of all will you look at this cookie jar; it’s a house!  So cute!

The best thing about making cookies is when you bring out a warm sheet from the oven and take them outside for the neighbor kids.  I just can’t get enough of their chocolately fingers and sweet smiles!  These Chocolate Chip Toffee cookies are crunchy and gooey at the same time! 

 

Chocolate Chip Toffee Cookies

2 1/4 c. flour

3/4t. baking soda

1c. unsalted butter, softened

1/2c. sugar

3/4c. brown sugar

1t. salt

1 1/2t. vanilla

2 eggs

2c. semisweet chocolate chips

1c. toffee bits

Cream the butter and sugars together until their nice and fluffy.  Then add one egg at a time and the vanilla.  Combine dry ingredients separately and add it to the wet ingredients in three batches.  Fold in the chocolate chips and toffee bits.  Use a rounded tablespoon of dough for each cookie on an ungreased baking sheet.  I used a SILPAT which gave my cookies a nice crisp but they did not stick at all!  Bake cookies in a 350 deg. oven for about 10 minutes.

what could be more perfect than a warm cookie, cool milk and a good book?

What’s in my cookie jar:Snickerdoodles May 22, 2010

There’s something about a warm cookie when it’s fresh out of the oven and still crumbling in your fingers that oozes goodness. Cookies have the ability to pacify a crying child, nourish the soul and nurture the man that’s forgotten his childhood qualities~don’t forget a tall glass of milk!   This is my version of a SNICKERDOODLE and they’re soft in the middle with a bit of crisp around the edges.  As long as you keep them away from the enemy – air – they’ll stay nice and gooey!  I packed up a dozen of my snickerdoodles to send through the post and I’m sure they will be the perfect antidote for the recipient’s ailments.   

the very last one in the jar!

 

 Snickerdoodles

2 & 3/4 c. sifted flour                 3t. baking powder                        1/2 t. salt                               1 c. soft unsalted butter     

1 & 1/2 c. sugar                            2 eggs                                                 4T. sugar                                4t. cinnamon     

…and the secret ingredient (drum roll please) 1t. cream of tartar *this gives the cookies a little bite, a little edge on the sugary factor     

Sift flour, baking powder, salt, and cream of tartar. Cream butter, add sugar gradually and cream until fluffy. Add beaten eggs and mix. Chill in refrigerator while the oven preheats to 400 deg. Mix 4T. of sugar and cinnamon in a shallow bowl. Using a heaping tablespoon of dough, form the dough into balls and roll in cinnamon sugar mixture. Bake cookies about 2″ apart on an ungreased baking sheet for about 10 minutes.