Friday, August 14, 2015

Cinnamon Toffee Chip Cookies

 

You know what? It's Friday. And I think it's time for a cookie recipe!

I haven't shared a cookie recipe since April (Those S'mores Cookies I made for my brother's birthday). Gasp! It's not like I don't make cookies. Oh, I make cookies alright. It's just that... I've made so many cookie recipes, and be sure, if the hubby asks for a cookie, it's usually a variety I've made before. In fact, I've got several cookie ideas on my master idea list that still have yet to come to fruition. Wonderful cookie ideas that include Churro Cookies, Oatmeal Nutella Cookies, Coconut Oil Chocolate Chip Cookies, and White Chocolate Chip Cookies. When will I get around to them?


Who knows. My guess? It's going to be awhile. 

So on that note, I do have a different cookie recipe to share today-


These are a really, really easy cookie to make. I use this cookie base over and over again. It's a huge hit whenever I made these cookies, and no matter what sort of chip or candy I put in always seems to work. In fact, I think the hardest part about making these cookies is shaping them to go in the oven. This cookie recipe utilizes melted butter for the cookie base, as opposed to softened butter that has been creamed with sugar. Melted butter ensures that soft and chewy texture that everyone loves so much. And because the butter is melted, I mix these cookies by hand. With a whisk. It's lovely. But back to the melted butter- because the butter is melted, these cookies spread. And spread. And then spread some more. 

To compensate for the spreading, it's necessary to roll the cookies into little logs that you stand straight up. This as opposed to just dropping the dough on the sheet, or rolling the dough into perfect balls. The logs fall in a perfect pattern down into a circle. A rolled ball will spread, far into other cookies, and will be thin and ugly. That's just what happens when you work with the melted butter base.


If this all sounds familiar (i.e. rolling cookie dough into logs), it's basically because I preach it every time I talk about using melted butter to make cookies. Such as in these recipes-






Trust me. If you try the melted butter base, you'll find yourself coming back to it. Often. Trying different flavors of chips and candies. Adding cocoa powder to it. Anything you can do to get your hand on that soft and chewy cookie.

They are evil, evil cookies, you'll say. 

And then you'll make them again :)


I know I promised pictures of that master bedroom update. Like, yesterday. Well, I've been pretty busy around the homestead the last couple of days. Day 1 after the little bro left was cleaning and laundry, while Day 2 was stock back up on groceries, hit the library with overdue books, and mowing the lawn. I can attest that I have taken the pictures, I just haven't edited them. Or looked at them for that matter, LOL. I will get to them this weekend, so I hope to share them tomorrow or Sunday. The hubby is working tonight so that should give me plenty of time to work on picture editing. I will tell you though-

We love it!

Have a great weekend everyone! Happy Friday!


Ingredients (makes 2 dozen cookies):

2 1/4 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp salt
3/4 cup butter, melted
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 large yolk, room temp
2 tsp vanilla extract
3/4 cup cinnamon chips
3/4 cup crushed toffee bits

Directions:

1. In a mixing bowl, combine flour through salt. Whisk to combine, set aside.
2. In a large mixing bowl, melt butter. Add sugars, whisk to combine. Mixture will be thick and gritty.  Add egg and egg yolk, whisk to combine. Add vanilla, whisk to combine. Add flour mixture to butter mixture. Using a spatula, fold flour mixture into butter until mixture is combined. Add cinnamon chips and toffee chips, fold to incorporate. Cover bowl with plastic wrap, and chill in the fridge for 2 hours.
3. Remove bowl from fridge and allow to come to room temp. Preheat oven to 350º and line 2 cookie sheets with parchment paper.
4. Using a 2 tbsp cookie scoop, scoop dough out. Roll dough into a little log, then place log straight up and down on the cookie sheet. Make sure the base is secured. Place 9 logs per cookie sheet. Bake in preheated oven for 11 minutes. Remove from heat, and allow to cool on cookie sheet for 10 minutes. Remove cookies to a cooling rack, and cool completely before storage. Store in an airtight container for 4-5 days.



Recipe adapted from Sally's Baking Addiction.

If you liked this recipe, you may enjoy these-







6 comments:

  1. OMGosh! Those cookies look yummy! I've gotta try these. Thanks for the recipe :)

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    1. They are really yummy! You can't go wrong with this recipe, I hope you like them if you try it! Have a great week, thanks for stopping by! :)

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  2. These look delicious. I love the combination of flavors. Pinned to my desserts board. Thanks for partying with us at Snickerdoodle Sunday.

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    1. I must say, my toffee-loving husband went nuts over these cookies. He raved about the combo as well! Have a great weekend Beverly, and see you on Sunday! :)

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  3. Yum, yum, yum! What a fun way to amp up chocolate chip cookies!! Thank you for linking up at Snickerdoodle Sunday- hope to see your latest makes tomorrow!

    Sarah (Sadie Seasongoods)

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    1. Thanks Sarah! I agree, I love amping up a chocolate chip cookie recipe. So many combos out there in the world still left to try! LOL. Hope you have a great weekend, you'll definitely be seeing me tomorrow! :)

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