Wednesday, May 09, 2012

Goldilocks and the Three Cookies

Once upon a time, there was a little girl with golden, curly hair.  Her name was Goldilocks. One day, she was walking down the street and happened upon a cozy little bakery.  It looked so inviting that she walked straight in.  The aroma was amazing.  So buttery and sweet!  But no one was to be found.  Despite being told that she shouldn't go into someone else's kitchen uninvited, Goldilocks was drawn into the kitchen.  It was amazing!  Two sets of stainless steel double ovens, several handmade wooden cutting boards and a large marble stone for rolling pastry.

 Sitting on the counter were three plates...FULL of cookies!  One plate had teeny, tiny cookies.  One place had medium sized cookies.  The last plate had cookies that were bigger than Goldilocks' hand!  First she tried the big one. 
Oh, so chewy!  So full of peanut butter.  But Goldilocks decided her eyes were too big for her stomach.  It was just too big!  Next she tried the mini cookie.  This one ended up being crispy.  The toffee flavor really stood out in this one.  But it was over so quickly.  Finally, she tried a medium cookie.  A little crisp but the middle was still soft.  And she could taste all the flavors so well.  This cookie was JUST right!

I found this recipe on Anna's site back in the fall and just couldn't resist doing a little story with them.  The cookies themselves are fabulous.  I did enjoy the mini version but I think I preferred having a little more dough to deal with.  Peanut butter and toffee flavors together are great!  Add some chocolate and that is one GREAT cookie!  Try it out...big and small alike will enjoy it!

Peanut Butter Toffee Chocolate Chip Cookies adapted from Cookie Madness
1/2 cup butter flavored shortening (I used butter flavored Crisco)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup peanut butter (crunchy or creamy okay)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 large egg, beaten
1 cup (4.5 oz) all-purpose flour
1 cup semi-sweet or dark chocolate chips
1/2 cup toffee chips (such as Heath bits or Skor bits)

Preheat the oven to 325F and have ready a couple of large, ungreased baking sheets. Beat the shortening, salt, baking soda and peanut butter together. Beat in both of the sugars and the vanilla. Beat in the egg.  Stir in the flour, and then stir in the chips and toffee bits.

For mini cookies:  Use a 1/4 teaspoon measure, scoop up dough and shape into small tightly packed balls. Arrange the small balls on the baking sheet about 20 to a sheet and bake on center rack for 12-14 minutes or until cookies appear done and slightly brown on the edges. Remove from oven and transfer to a wire rack to cool.

For medium cookies: Use Tablespoon cookie scoop and scoop dough onto baking sheet/stone.  Bake for the same 12-14 minutes...amazing, huh?

For Large cookies:  Use 1/4 cup measure.  Place on pan and press down flat.  Bake for 15-17 minutes or until golden brown.


1 comment:

B Nettles said...

These sound like winners to me. Don't want to wait!