Okay, I know I’ve been away for a short while… I tend to start things and forget about them : ) I’m trying really hard not to do that with this blog, and couponing, and starting my baking business. WHEW!!! That’s alot of stuff to start and not forget about all at once… and on top of that, the new school year is upon us! But, that’s a whole other post altogether…
The point is…. I’m back! : ) So, on this lovely Sunday I decided to whip up a batch of some yummy Toffee Crunch cookies. I saw these cookies on one of my favorite food blogs, Two Peas and Their Pod. Cindy and I hosted a coupon class for some friends and family at our house and I thought these cookies would make a great snack. I was right…. they were a hit!
This is what you will need to make the cookies:
- 2 sticks Butter, Softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 whole Eggs
- 1 Tablespoon Vanilla Extract
- 2 cups Flour
- ½ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 2 cups Quick Oats
- 1 cup Crispy Rice Cereal
- 1-¼ cup Milk Chocolate Morsels
- 1 cup Mini Marshmallows
Beat butter with sugars. Add eggs one at a time, then add vanilla. Beat in flour, baking soda and baking powder. Fold in oats, cereal, morsels and marshmallows.
( I forgot to take pictures until I had it all mixed together : )
Drop by 1-2 tablespoonfuls onto a parchment (or wax paper)-lined cookie sheet. I use a handy-dandy scoop for all of my cookies.
Bake in a 350ºF oven for 12-14 minutes. 12 minutes will give you a chewy cookie, 14 will give you a crispy cookie.
My puppy, Cooper, wondering:
A. when are you gonna be done so you can play with me?
B. are you gonna drop any of that down here for me? : )
Let the cookies cool on the pans for a few minutes, then peel them off the paper. The marshmallows melt and stick to the paper, and if you’re not careful, you can either tear the cookies apart or get pieces of paper stuck to your cookies.