I have a reputation. Well, actually I have quite a few, depending which of my family or friends that you're talking to. This one isn't really so bad (some of them are!), just a little silly. It comes from my sister Annie who gave me the nickname, "The Brickle Queen", and the story goes way back. Annie is a fabulous cook and we've enjoyed sharing recipes over the years. We have a running joke that every recipe she sends me I add Brickle to it. There is some truth to this, I even won a brownie contest once years ago with one of her recipes in which I incorporated this magical ingredient. Now you're probably asking, what in the world is Brickle? Are you familiar with Heath Bar or Skor candy bars? Brickle is the inside of a Heath or Skor Bar, all crushed up, just ready to add scrumptious, buttery, toffee flavor to a variety of baked goods. You can find Bits of Brickle in the baking section of the grocery store right next to the chocolate chips.
While growing up if given a choice of any kind of candy bar, I would have always picked a Heath Bar. Although I rarely eat candy bars these days, on the occasion I do, it will always be a Heath or Skor bar. And this is a secret that only my husband knew about me up until NOW - I never eat one Heath Bar. If I am going to splurge, I want two. Then I am good for another year, or at least until the "toffee fairy" entices me again! :)
So you can just imagine my excitement when I went to the grocery store a few weeks ago to pick up some baking powder and was walking past the chocolate chip display, minding my own business, when I heard little voices crying out to me! I turned my head and, low and behold, the Bits of Brickle were on "close-out" sale - not only were they marked way down, but each bag had a 75 cents off coupon. I almost squealed out loud, but managed to pinch my lips tightly shut and squealed really loud on the inside!!! I bought up every bag they had and drove home with my trunk hanging low, loaded with Brickle.
So that is the history behind these cookies. I saw this recipe for Cranberry and White Chocolate Chip Cookies and loved the way the cookies looked, all crackly and crispy. I looked in my pantry but had no white chocolate chips or cranberries, BUT you know that I had lots of Brickle and then I found..... A SECRET INGREDIENT*. And no, it's not Brickle.........
I decided to give the recipe a new twist using what I had on hand and - OH MY!!! They looked so yummy when they came out of the oven, I could hardly wait to sample. As I sunk my teeth into one of them, I was instantly reminded of one of my favorite classic English desserts, sticky toffee pudding - hence the name. Give them a try but I'm warning you they are extremely addictive!!!
*Okay, okay, the secret ingredient is golden raisins. You see Sticky Toffee Pudding has chopped dates in it. You really wouldn't know it though. The dates, when combined with the other ingredients are what give it that sticky, caramely taste and texture. The golden raisins in this recipe work the same way. If you don't like raisins, don't worry, you won't even recognize them!
Sticky Toffee Pudding Cookies
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup light brown sugar
1 cup granulated sugar
2 egg
1 tablespoon vanilla extract
½ cup golden raisins
2 cups old-fashioned rolled oats
2 cup toffee chips, with or without milk chocolate
1 cup golden raisins
Instructions:
1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add the egg and the vanilla extract and mix until well combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Then add the oats, the toffee bits and the golden raisins. Mix again until just incorporated.
3. Scoop out cookies with ice–cream scoop, then roll into balls with the palms of your hands, place on the prepared baking sheets. Flatten the tops slightly (just enough so that the balls won't roll on the cookie sheet) with your fingers. Bake until cookies turn slightly golden about 10 minutes. Don't be tempted to leave them in the oven until really golden. They will bake a bit more on the cookie sheet after removing from the oven. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a wire rack until completely cool. Store in an airtight container at room temperature.
While growing up if given a choice of any kind of candy bar, I would have always picked a Heath Bar. Although I rarely eat candy bars these days, on the occasion I do, it will always be a Heath or Skor bar. And this is a secret that only my husband knew about me up until NOW - I never eat one Heath Bar. If I am going to splurge, I want two. Then I am good for another year, or at least until the "toffee fairy" entices me again! :)
So you can just imagine my excitement when I went to the grocery store a few weeks ago to pick up some baking powder and was walking past the chocolate chip display, minding my own business, when I heard little voices crying out to me! I turned my head and, low and behold, the Bits of Brickle were on "close-out" sale - not only were they marked way down, but each bag had a 75 cents off coupon. I almost squealed out loud, but managed to pinch my lips tightly shut and squealed really loud on the inside!!! I bought up every bag they had and drove home with my trunk hanging low, loaded with Brickle.
So that is the history behind these cookies. I saw this recipe for Cranberry and White Chocolate Chip Cookies and loved the way the cookies looked, all crackly and crispy. I looked in my pantry but had no white chocolate chips or cranberries, BUT you know that I had lots of Brickle and then I found..... A SECRET INGREDIENT*. And no, it's not Brickle.........
I decided to give the recipe a new twist using what I had on hand and - OH MY!!! They looked so yummy when they came out of the oven, I could hardly wait to sample. As I sunk my teeth into one of them, I was instantly reminded of one of my favorite classic English desserts, sticky toffee pudding - hence the name. Give them a try but I'm warning you they are extremely addictive!!!
*Okay, okay, the secret ingredient is golden raisins. You see Sticky Toffee Pudding has chopped dates in it. You really wouldn't know it though. The dates, when combined with the other ingredients are what give it that sticky, caramely taste and texture. The golden raisins in this recipe work the same way. If you don't like raisins, don't worry, you won't even recognize them!
Sticky Toffee Pudding Cookies
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup light brown sugar
1 cup granulated sugar
2 egg
1 tablespoon vanilla extract
½ cup golden raisins
2 cups old-fashioned rolled oats
2 cup toffee chips, with or without milk chocolate
1 cup golden raisins
Instructions:
1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add the egg and the vanilla extract and mix until well combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Then add the oats, the toffee bits and the golden raisins. Mix again until just incorporated.
3. Scoop out cookies with ice–cream scoop, then roll into balls with the palms of your hands, place on the prepared baking sheets. Flatten the tops slightly (just enough so that the balls won't roll on the cookie sheet) with your fingers. Bake until cookies turn slightly golden about 10 minutes. Don't be tempted to leave them in the oven until really golden. They will bake a bit more on the cookie sheet after removing from the oven. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a wire rack until completely cool. Store in an airtight container at room temperature.
Chris, I just laughed when I read your story about Brickle....Heath Bars are my all-time favorite candy bar too! I'm sure you have heard of this recipe but just in case you haven't, I wanted to share because it has our favorite ingredient!
ReplyDeleteApple Dip
1 pkg cream cheese, softened
½ cup brown sugar
¼ cup white sugar
1 tsp vanilla
1 pkg Heath bits (with or w/o milk chocolate)
Mix cream cheese, sugars, and vanilla. Stir in Heath bits. Serve with slices of Granny Smith apples (dip in pineapple juice to keep them from turning brown). Dip keeps for several days in refrigerator.