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.
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
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2 comments:
Yum! These cookies look delicious! Pinned and tweeted. :)
These awesome cookies need to be in my Cookie Jar! Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz Helen
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