Chocolate Toffee Cookies – The Cookies That Got Me in Trouble

So, they didn’t really get me in trouble, although there was a conversation with one of my leaders at work where she expressed her frustration in reading this blog and never sampling anything.  Yes, you’re right.  I do need an unbiased opinion in my baking…

She is so getting cookies tomorrow.

What You Need:

1 (18.25 o)z package devil’s food cake mix

1/3 cup vegetable oil

2 eggs

¾ cup coarsely chopped chocolate-covered toffee candy bars

And Here’s What You Do:

  1. Preheat the oven to 350 degrees F (180 degrees C)
  2. In a large bowl, combine the cake mix, oil, and eggs.  Beat with an electric mixer for 3 to 4 minutes until well blended.  With a spoon, stir in the chopped candy.
  3. Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray.  Bake for 9 to 11 minutes, or until the cookies are firm.  Remove the cookies to a wire rack to cool completely.


What I did:

 First of all, they DON’T MAKE CAKE MIXES IN 18.25 OZ SIZE!! At least I never found it.  So, I went with the largest that I could find, which was  16.5 oz.  I used slightly less oil since I didn’t have as much cake mix.  And you would think that two eggs and a little under  1/3 cup of oil would be enough.  Hmm…I didn’t use my electric mixer because I wasn’t sure that the cooked-brownie consistency of the dough would behave with my mixer, so I used a spoon and elbow grease.  And mixed.  And mixed.  And added slightly more oil.  And mixed more.  More oil, and mixed more.  I never got it past the consistency of play-dough.  I had fun cutting up the candy bar though…the chocolate knife was happy!

I also used the remaining bit of toffee baking bits that we had in the cupboard.   Yeah, for those lazy types who don’t want to haul out the chocolate knives, there’s a neatly packaged option waiting in the baking aisle…


I kept thinking to myself,” If these things turn out, it will be a miracle.”

So, on to the parchment-lined cookie sheet it goes!

And I sat on the floor and watched those puppies bake.  I was prepared to pull out a big molten glob of stuff.


Miracles really do happen!


These cookies are quite tasty!  I was afraid that they would be too oily after the dough got a nice sheen to it before baking.  I thought I had gone past the realm of trying to fix and stepped straight into the gates of lunacy baking while spooning out the batter.

They were lovely and fluffy whey I first took them out of the oven, but quickly fell into chocolatey discs of deliciousness.  They are nice and chewy too!

If I had made them just a wee bit smaller, I probably would have gotten 3 dozen out of the one batch.  I think I got 30-32.  That was yesterday.  We have 15 left today.  I think Scott likes them.

Sometimes, things really do work, even when you expect them to fail!


Until next time,


Peace, Love, and Cupcakes!


Oatmeal Chocolate Coconut Chewy Cookies

This week’s recipe does not come from me.  It comes from Scott.  I’ve had a bad case of the flu, and had been out of commission for about a week when I finally got my appetite back.  And I wanted chocolate.  I think I mentioned it once.  Yeah, he’s so great about picking up on stuff like that…

Anyway, he comes back from the store yesterday morning with a load of baking supplies, and proceeds to try out a new recipe, all while I’m mashing my tush on the couch.


What You Need:

1 cup butter, softened

1 1/4 cups packed brown sugar

1/2 cup white sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt (optional)

3 cups rolled oats

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

1 cup shredded coconut


And Here’s What You Do:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips, walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet. (He used parchment)
  3. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
  4. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.


What Scott did:

Since I wasn’t standing over him while he put everything together, I can only assume that he followed the instructions. I just checked.  He did.  However, I did see one thing – Instead of chopping the walnuts, he carefully broke them apart individually before dropping them into the mixing bowl.  Awwww…


This is another one of those cookies that is more like a meal.  As in, you don’t have to eat for a while (read that as the rest of the week) if you eat one.  I won’t tell you how many I ended up eating that first day.  I’m ashamed to admit it.  Hey, my appetite had come back.  And I was tired of mashed potatoes and oatmeal and soup and crackers.

I think that this is a keeper.  I would like to try it sometime, just to see how different they turn out.

Until next time,

Peace, love, and cupcakes!

White Chocolate Macadamia Nut Cookies – By Request

I made a recipe of white chocolate macadamia nut cookies for Scott before I started this blog.  They are his favorite kind of cookie, and I believe that was the clincher when he was making up his mind to propose.  I wish I knew exactly what recipe that I used back then, because from what I remember, they turned out pretty darn near perfect.

But, this is about trying new things, right?

He’s been asking me to make these for a while, and I keep deflecting his request.  I thought it was about time that I made him some.  We didn’t have any white chocolate chips on hand, so off to the store, and I decided to follow the cookie recipe on the back of the package.  I used Hershey’s chips, and this is their recipe for “Perfect White Chocolate Chip Cookies”.

What you need:

1 cup (2 sticks) butter or margarine

2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

¾ cup Hershey’s Cocoa

1 teaspoon baking soda

½ teaspoon salt

2 cups (12oz package) white chocolate chips


And here’s what you do:

  1. Heat oven to 350 degrees
  2. Beat butter and sugar in large bowl until creamy.  Add eggs and vanilla; beat until light and fluffy.  Stir together flour, cocoa, baking soda, and salt; gradually beat into butter mixture. Stir in white chips.  Drop by rounded teaspoonfuls onto greased cookie sheet.
  3. Bake 8 to 9 minutes. (Do not over bake.  Cookies will be soft.  They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet onto wire rack. Cool completely. About 4 ½ dozen cookies.

What I did:

I omitted the cocoa and added 1 ½ cups of chopped macadamia nuts (pre-chopped.  I was feeling lazy, apparently).  I also doubled the recipe because Scott asked me to.  We now have nearly 10 dozen cookies that he has to eat before I bake next weekend.  I think we’ve given away almost 2 dozen already.

Now, after last week’s debacle, I was determined not to let them over bake this time.  I actually followed the instructions and put the dough on the sheets in rounded teaspoonfuls.   And I watched every cookie sheet like a hawk while I baked.  Yes, I was sitting on the floor of my kitchen at one point, watching them bake.  Yes, I realize that there is something wrong with me.

I didn’t grease the cookie sheets.  A sheet of parchment is a great replacement for baking spray!


As I was transferring some of the cookies to his treat container, Scott grabs a stack of about five cookies and starts munching away.  His excuse for eating so many?  “They’re small, so I have to eat more of them for it to count as one or two cookies.”  Sure, Honey.

They’re a little flat for my taste.  I was a little surprised by the amount of flour used in this recipe.  It definitely should have been more to make the cookies puffier.  My friend Cathy bakes a test cookie when she is making a batch, and I think that is a brilliant idea.  That way, I know exactly how it will turn out, and I can adjust ingredients accordingly.

At the end of the day, I don’t think that I will keep this recipe.  I’ve had cookies turn out better than this.

Until next time,

Peace, Love, and Cupcakes