How To make Mrs Fields Apple Cobbler Cookies
3 c Flour
1 ts Baking powder
1 ts Cinnamon
1/2 c Sugar
1/2 c Lt brown sugar; packed
1 c Butter; softened
2 lg Eggs
2 ts Vanilla extract
1/4 c Apple juice
1/2 c Apple butter
1 c Tart apples; peel/chop
1 c Raisins (6 oz)
1 c Pecans; finely chop
Crumb coating: 1 1/4 c Lt brown sugar; packed
1 1/2 c Quick oats (not instant)
1 1/4 ts Cinnamon
9 tb Butter; melted
Preheat oven to 300. In medium bowl combine flour, baking powder and cinnamon. Mix well and set aside. Combine sugars in a large bowl. Add butter and mix using an electric mixer set at medium speed, scraping down the sides of the bowl. Add eggs and vanilla, and blend until smooth. Thoroughly incorporate the apple juice and the apple butter. Add the flour mixture, chopped apples, raisins and pecans, and blend at low speed until just combined. TO PREPARE the CRUMB COATING: Combine sugar, oats and cinnamon in a medium bowl. Mix well, add melted butter and mix until dry ingredients are well moistened. Set aside. Roll dough into 1-inch-diameter balls. Roll each ball in crumb mixture until well coated. Place cookies on ungreased cookie sheets, 2 inches apart. Bake 24-26 minutes, or until cookie is firm to the touch and crumb mixture begins to brown. Transfer to cool, flat surface. NOTE: My first try at these WONDERFUL cookies resulted in a dough that was too thin to roll into balls and a crumb coating mixture that was too thick to call a "crumb" mixture. Even adding a cup of flour did not help. I ended up dropping the dough on the cookie sheets and making thin bits of coating, placing on top of the cookies. The result? GREAT COOKIES! -----
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The BEST chewy toffee cookies | Easy 30 minute cookies recipe
Follow along with our step by step chewy toffee cookie recipe and learn how to make these easy and delicious cookies! The toffee bits caramelize on the bottom giving these cookies a crunchy edge with a tender and chewy center. Loaded with delicious skor toffee bits these easy cookies require no chilling and take only 30 minutes to bake!
Chewy toffee cookies recipe
Ingredients:
1+1/4 cup all purpose flour 165g
1/2 teaspoon baking soda 3g
1/4 teaspoon fine sea salt 1.5g
1/2 cup salted butter (softened) 113g
1/3 cup granulated white sugar 65g
1/3 cup packed brown sugar 60g
1 large room temperature egg 50-60g
1 teaspoon pure vanilla extract 4g
3/4 cup Skor toffee bits 120g
Directions:
Preheat oven to 350F/175C. Line two cookie sheets with parchment paper. In a medium bowl combine flour, baking soda and salt. Whisk until combined. I’m a separate large bowl combine butter and both sugars. Cream on medium low for 2-3 minutes until we’ll combined. Scrape down the bowl. Add the egg and vanilla and continue mixing on medium low for another 2-3 minutes. The mixture should be light and airy. Scrape down the bowl and add the dry ingredients. Mix in low until most of the flour is incorporated and then increase to medium low mixing until the dough just comes together. Add in the toffee bits and mix until well combined.
Using a 1.5tbs cookie scoop drop dough onto parchment lined cookie sheets ensuring that you leave some room for spreading. Bake 8-10 minutes removing the cookie from the oven as soon as the bottoms are golden brown. Transfer immediately to a wire rack to ensure that the bottoms of the cookies don’t over bake.
Store cookies in an airtight container in the fridge for up to 5 days. These cookies are the best fresh baked when the bottoms are nice a crispy and caramelized. Once stored the moisture from the cookies will make the bottoms soft, but I promise they are still delicious!
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