Cereal Killer Cookies

If you have been reading my blog over the years, or have taken a look at my mystery jewelry shop, then you know that I love mysteries. You may also know, if you've read carefully, that I have a specific liking for culinary mysteries, particularly those with recipes in the back. Previously I have shared Mysterious Cinnamon Rolls, Pumpkin Cheesecake Muffins, and Pumpkin Pie Oatmeal, all of which I've found while enjoying a good mystery. Today's recipe is another of that ilk, this one from Diane Mott Davidson's book The Cereal Murders, #3 in the series of Goldy Bear culinary mysteries.

Largely I'm a fan of a thick, dense, crispy cookie, but these chewy gems turned out to be positively addicting. I had cut the recipe in half (as I often do when trying a new one), and was immediately sorry that I did, as was Mr. O-P who expressed his concerns through a mouth full of cookies. The brickle bits really take these over the top. They are not the prettiest cookie on the plate, but they are simultaneously crunchy and chewy, and bursting with toffee flavor; you will not be able to stop at just one. Why you'll love these is no mystery.

Cereal Killer Cookies

From The Cereal Murders by Diane Mott Davidson

2¼ cups old fashioned rolled oats
2 6-ounce packages almond brickle chips (Bits O’ Brickle)
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
¾ cup granulated sugar
1 cup (2 sticks) unsalted butter, cut into pieces
2 large eggs
1 tablespoon vanilla

Preheat the oven to 375°F.

In a medium mixing bowl, mix the oats with the brickle chips; set aside. In another medium mixing bowl sift the flour, baking soda, baking powder, and salt together; set aside. In a food processor mix the sugars until blended, then gradually add butter. Continue to process until creamy and smooth. Add eggs and vanilla and process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips and stir until well combined. Using a 2-tablespoon measure, measure out scoops of dough and place at least 2 inches apart on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown. Cool on racks. Makes 4-5 dozen

This post is linked to:

The Scoop

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Thursday Favorite Things

Full Plate Thursday

\Create It Thursday