crispy chocolate toffee oatmeal cookies
i feel fortunate to be a food blogger. there are so many great food bloggers and because of social media i have gotten the opportunity to get to know many of them. one of my favorite people i have gotten to know is Maria from
Two Peas and their Pod. she incredibly sweet and always fun to chat with on twitter AND that girl knows how to create an awesome cookie recipe. a while back she posted
crispy chocolate oatmeal cookies. i had to make them immediately.
i love the idea of using rice krispies in a cookie. i have adapted the recipe a bit by adding toffee and cinnamon but i think the rice krispies are what make them special. the cookie itself is crisp but the middle is still chewy. the toffee melts the perfect amount to be chewy but still hold that toffee texture i love. ever since i made
crispy salted oatmeal white chocolate cookies i have been adding a sprinkling of fleur de sel to the tops of most cookies i make. i love the slightly salty bit it gives.
ingredients1/2 cup dark brown sugar
1/2 cup white sugar
1/2 cup softened unsalted butter
1 egg
1 1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup flour
1 cup oats - not instant oats
1 1/4 cups Rice Krispies cereal
1 cup english toffee bits
1 cup mini chocolate chips
fleur de sel for sprinkling on top (optional)
directionsPreheat the oven to 375 degrees.
In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda. Combine butter and sugars in your mixing bowl. Beat until smooth. On low, add in egg and vanilla extract. Beat until combined.
Slowly add in the dry ingredients. Stir in the oats, chocolate chips, and cereal. Don't over mix. You don't want to crush the cereal too much.
Scoop dough into balls and place on a cookie sheet lined with Silpats or parchment. I sprinkled the tops with a bit of fleur de sel. Bake for 10-12 minutes (mine took 10 minutes)
Allow to cool for a minute on the baking sheet. Move to a cooling rack and enjoy. I think they are better the next day.
makes about 2 dozen cookies
recipe adapted from
Two Peas and Their Pod
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i get why people love these brownies and i am sure they are equally
fabulous on their own but i am telling you they are a little slice of
heaven when marbled with a cream cheese swirl. i upped the amount of
espresso powder and decreased the sugar by a bit because i do that in
most recipes. both adaptations worked really well and i think they
enhanced the deep chocolate flavor in these brownies. 
these carrot cake cookies almost converted me from a pumpkin lover to a
carrot cake lover. yes, they are that good. the cookie itself is soft
and moist - yet strong enough to hold up as a sandwich cookie. i added
more spice to the mix because that is how i roll. i think it is a major
improvement over the original recipe. i usually could leave the frosting
out of the equation but in this case - the frosting makes these
cookies. the cookie itself is not very sweet and the creamy sweetness of
the cream cheese frosting balances out the cookie with the perfect
amount of sweetness to compliment the spices in the cookie. these carrot
cake cookies would be the perfect picnic or backyard barbecue dessert. 
this cake met every expectation i had and then some. i used a different
recipe for the cake because i have one i love and the baked recipe makes
a three layer cake which i thought was overkill. i made everything else
from the baked recipe. this was not an easy cake for me to make as i
seem to be cursed when it comes to caramel but it was worth all the
effort. the balance of the sweet & salty flavors is perfection. the
cake itself is pure decadence but with fleur de sel and caramel it puts
it into a whole other world.
the mixed apple pie was probably one of my favorite pies i have
made because each apple was so different - different flavor and
texture. they combined perfectly. the all butter pastry crust was flaky
and i had a lot of fun making up the top crust. i have done lattice - i
have done full crust - i have done crumble topping. i wanted something
special this time. i took the top crust and cut out circles with a
biscuit cutter and overlapped the circles. it looked like a flower. i
will be using that one again - it makes a traditional pie new again. 
these peanut butter and jelly bars fit the bill perfectly. not only are
they simple to make - you can easily double the recipe for a large
crowd. i need my peanut butter to be chunky - the smooth stuff just
doesn't feel like peanut butter to me - so i substituted chunky for
smooth. any kind of berry jam will work great and for those of you
grape jelly fans - that would work as well. i added a bit on honey to
the batter and honey roasted peanuts to the top because i think peanut
butter and honey are naturals together. 
these cookies are INCREDIBLE! i am not exaggerating - they are
perfection. the crispy cookie and the white chocolate would be amazing
on their own but the addition of the sea salt - oh my! the salty crunch
on top makes these cookies one of the best i have ever made.Session dataSession data 
