Friday, July 31, 2009

Chocolate Brickle Cookies

These are the real reason I made that toffee. ;)
They disappeared before I had a chance to take a photo... guess that's just an excuse to make more!

About 5 1/2 Dozen Cookies

1 1/2 cups rolled oats
2 1/2 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup butter
1 cup packed light brown sugar
1/2 cup sugar
3 tbsp. shortening
2 eggs
1 tsp. vanilla extract
1 1/2 cups chopped walnuts
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
3/4 cup toffee bits

Preheat oven to 350 F.

1. Pulse the oats in the food processor until finely ground. Whisk the oats with the flour, baking powder, baking soda, and salt in a medium bowl.

2. Beat the butter, brown sugar, sugar, and shortening in the bowl of a stand mixer at medium speed for 2 minutes (or until blended). Beat in the eggs and vanilla. Reduce the mixer to low speed and beat in the flour mixture. Stir in the nuts, chocolate, and toffee bits.

3. Scoop tablespoons of the batter onto a parchment-lined baking sheet. Flatten to ~1/2-inch thick. Bake 10-12 minutes or until golden brown.

Chocolate Brickle Cookies from Cooking Pleasures magazine (unfortunately I forgot to write down the date before ripping it out of the magazine so I'm not sure which issue this was from...)

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