I wanted to make another fall treat, and I feel like cinnamon and toffee do that job well. When making the cinnamon sugar you might need to make additional. I actually used a whole cup of sugar and 2 tbsp cinnamon, but had waste. Give this cookie a try!
Recipe: 1 cup Butter (room temp) 2 cup brown sugar 2 eggs 3 tsp vanilla 1 tsp baking powder
1 tsp baking soda 1/2 tsp salt 2 1/2 cup Flour 1 cup Chocolate chips 1 cup Pecans 1 cup oatmeal 1 toffee bits
Cinnamon sugar mix
1/2 cup granulated sugar
1 tbsp cinnamon Step 1: Preheat oven to 375 degrees. In a mixer on medium speed cream the butter and sugar with a paddle attachment. It will take 3 to 5 minutes, and the butter will lighten up and become super fluffy. Step 2: add the eggs and continue to mix with mixer for about a minute until combined. Add the vanilla in give it a quick mix to combine. Remember to scrape the bottom of the bowl with a spatula. Step 3: Add the Flour, salt, baking powder, baking soda and mix on low speed to prevent flour from flying up. Let the dough mix until almost combined. Add all of the chips, toffee, oatmeal, and nuts at this step and blend in mixer until combined. Becare not to over mix the cookies stop right when all flour is incorporated. Step 4: Scoop cookie dough with desired scoop and roll in cinnamon sugar then place on pan giving them room to spread. Depending on your pan size and scoop size you should be able to get 9-12 cookies on a pan. Place cookies in oven and bake 10-12 minutes until lightly golden brown around the edges. I like to check them about halfway through and rotate just incase oven is being touchy. Remove cookies from oven once they are turning golden brown around the edges, and let them sit for a few minutes before enjoying. This recipe should make about 2 to 3 dozen smaller cookies. The bigger the scoop the smaller yield on the recipe.
Definitely give them a try and share your results using #crazytopsadventure. Thanks Crazies!
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