How To make Oatmeal Brickle Cookies
3/4 c Golden crisco shortening
1 1/4 c Firmly-packed brown sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Quick oats; uncooked
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 c Almond brickle chips
Icing: 1 c White chocolate chips
1 ts Crisco shortening
1. Preheat oven to 375oF (190oC). Grease baking sheets
with shortening. Place sheets of foil on countertop for cooling cookies. 2. For cookies, combine shortening, brown sugar, egg, milk
and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in almond brickle chips. 4. Shape dough into 3/4-inch (2 cm) balls. Place 1 inch
(2.5 cm) apart on prepared baking sheet. 5. Bake one baking sheet at a time at 375oF (190oC) for 8
to 10 minutes, or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For icing, place white chocolate and shortening in
heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM) power. Knead bag after 1 minute. Repeat until smooth. (Or melt by placing in bowl of hot water.) Cut tiny tip off corner of bag. Pipe heart shapes on cookies or drizzle randomly. Makes: About 8-1/2 dozen small cookies -----
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Spicy Oatmeal Rum Raisin Cookies
Spicy Oatmeal Rum Raisin Cookies, In 6 Days of Cookies, Gift Box.
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Preacher Cookies (No bake cookies by Jessica)
These are cookies I can never get to turn out right no matter what I do. Jessica's are always perfect. She got her recipe from Food Network but her technique is the main key to her success. Today she is teaching us that technique and how to make these cookies. Hopefully I can learn but if not Jessica is just a phone call away!????????
Preacher Cookies (No bake cookies by Jessica)
2 cups sugar
1/2 cup milk
1 stick of butter
1/4 cup cocoa powder
3 cups oats
1 cup smooth peanut butter
1 Tbls of vanilla
kitchen scarfs: jennimcqueen@comcast.net
embroidery: Stitches By Steph:
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Chocolate Toffee Cookies | Heath English Toffee Bits
Chocolate Toffee Cookies made with Heath Bits o’ Brickle toffee bits are easy, and super delicious. {Recipe Below} We used the recipe that can be found on the back of the Bits o’ Brickle bag. The cookies were crispy due in part from the butter, yet chewy. The perfect match made in heaven. Hope you give these cookies a try and like them as much as we do! Chocolate Toffee Cookies will make a great addition to all of your holiday gatherings. #chocolate #toffee #cookies #myyoutuberecipe #easyrecipe #easy #baking
Another Great Recipe: Sweet Potato Pie with Cookie Crust
Turnips 2 Tangerines shares recipes and ramblings from my everyday life.
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Heath Bits o’ Brickle Toffee Bits
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Chocolate Toffee Cookies
1 cup all purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
6 tablespoons granulated sugar
6 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1 egg
1 1/3 cups (8 oz pkg.) Heath Bits o’ Brickle Toffee Bits
Heat oven to 375. Line baking sheet with parchment paper.
Stir together flour, cocoa, baking soda, and salt. Beat butter, sugar, brown sugar, and vanilla in a large bowl on medium speed of mixer until creamy. Add egg; beat well. Gradually add flour mixture, beating well. Stir in toffee bits. Refrigerate dough 1 hour or until easy to handle. Drop by rounded teaspoons into prepared cookie sheet.
Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheets to wire rack. Cool Completely. Makes about 3 1/2 dozen cookies.
Recipe Credit: Heath Bits o’ Brickle Bag
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Ooma's Cookie Jar - Oatmeal Brittle Cookies
Ooma shows us how to make an oatmeal brittle cookie. It's covered in a tasty layer of chocolate.
Music used in this video is generated by Sonic Fire Pro from SmartSound. For information about music licensing, refer to:
You can learn more about Ooma's at
Rick Makes Chocolate Chip Toffee Cookies | From the Test Kitchen | Bon Appétit
Join Rick in the Test Kitchen as he makes toffee cookies! Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.
Check out the recipe here:
Recipe by Kate Davis
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