These Chunky Chewy Oatmeal Toffee Cookies are from New York Times Bestselling Author Susan Mallery. Her cookies are the Best Oatmeal Toffee Cookies I have ever had.
Susan Mallory’s cookbook is Fool’s Gold.
Fool’s Gold is a fictional town in Susan’s bestselling books. Her characters find joy, comfort, and good times through food. Now, you can experience over 150 recipes plus gorgeous pictures of Susan’s food in her Fool’s Gold Cookbook. Susan’s cookbook is full of wonderful recipes for every season. In fact, the cookbook is divided into categories by season.
What do I think about Susan’s Fool’s Gold Cookbook?
I enjoyed this cookbook. It is full of recipes I want to try. Because it is so close to Christmas, I chose Susan’s Chunky Chewy Best Oatmeal Toffee Cookies to make first. We love to bake cookies at Christmas time, and these cookies did NOT disappoint me. I am not kidding when I say Best Oatmeal Toffee Cookies I have ever had. My family, including myself, almost ate all the dough before we could put the second batch in the oven. We love the oats with the toffee and pecans. It is a terrific combination! I made several batches of these cookies and put them in the freezer. See my post on the best way to I used an ice cream scoop and scooped the cookie dough on a baking sheet lined with parchment paper. After , I put them in a large freezer bag. Anytime we want these delicious cookies, I just take some out of the freezer and bake them. This is a great trick for the holidays. You will always be ready to serve fresh cookies.
After reading all of Susan’s recipes in this cookbook, I found the ingredients are easy to find, and the instructions are easy to follow. The pictures in this cookbook are truly beautiful. They will make you want to cook, bake, or just lick the pictures. The pictures are that mouth-watering.
Use the Rafflecopter below and enter for a chance to win Susan Mallery’s Fool’s Gold Cookbook. Giveaway Ends 12/18/13.
The easiest way to enter is to leave me a blog comment and hit enter under blog comment in the Rafflecopter. For a better chance of winning, visit daily and tweet about this giveaway from Rafflecopter. Follow and or post to Susan Mallery’s and Recipes for Daily Bread’s Pinterest page, Twitter, and Facebook page.
This contest ended December 18, 2013 .
Susan Mallery gave me this Cookbook to give away. However, the opinions I am expressing are 100% my own.
Baking Cookie Tips
- Use butter and eggs at room temperature. You should be able to leave a
fingerprint in the butter.
- Whip the butter, shortening, and sugars until light and fluffy.
- Do not over mix the flour!
- Mix in the dry ingredients just until you do not any powder, and everything is incorporated.
- Use parchment paper – I love parchment paper when baking. Once you remove the cookies from the oven, just slide the parchment paper off the baking sheet with the cookies still on it. This will allow them to cool.
- Use an ice cream scoop when scooping out your cookies. This way they will all be the same size and will bake evenly.
- Refrigerate cookies at least 20 minutes before baking. If you do not, cookies will spread out.
- – Scoop the cookies onto a baking sheet lined with parchment paper. You can put the cookies closer together on the baking sheet when freezing them than when you are baking them. If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock and you cannot scoop it out of a container. After scooping out the cookie dough, place the baking pan in the freezer until the cookies are frozen. Place frozen cookies into large freezer zip lock bags and store in the freezer. This helps the cookies when baking. The cookies do not spread out so much. Also, you will have cookies on hand in case of an emergency.
- Do not over cook your cookies. Once you remove the cookies from the oven, they will continue to bake.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), at room temperature
- 3/4 cup light-brown sugar, packed
- One large egg
- Add, 1 teaspoon pure vanilla extract
- 1 & 1/4 cups rolled oats (traditional or old-fashioned oats) not quick-cooking
1 cup chopped chocolate-covered toffee bars (such as Heath bars) 1 cup walnuts or pecans, chopped
- Pre-heat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- In a medium bowl with an electric mixer on high-speed, cream the butter, brown sugar, and vanilla.
- Mix in dry ingredients; just until blended.
- Fold in oats, toffee bars, and walnuts OR pecans.
- Chill the dough for 20 minutes in the refrigerator.
- Drop cookies using ice cream scoop onto the baking sheets lined with parchment paper.
- Bake 15 to 18 minutes until the edges are golden but still wet looking in the middle.
- Cool on a wire rack.
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