Loaded Chocolate Chips

 

INGREDIENTS

• 1 cup 227g unsalted butter, softened
• 1 cup 198g granulated sugar
• 1 cup 208g brown sugar, packed
• 1 cup 237ml vegetable oil
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 cup 80g quick cooking oats
• 3 1/2 cups 434g all-purpose flour
• 1/2 cup 60g sweetened shredded coconut
• 1 cup 25g lightly crushed cornflakes
• 1/2 cup 63g chopped pecans or walnuts

INSTRUCTIONS

• Note: this dough requires chilling.
• Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.
• Mix in oats and flour until just mixed. Stir in coconut, nuts, and cornflakes.
• Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)
• Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Lightly press down with the palm of your hand. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.
• Store in an airtight container for up to 5 days or freeze for up to 1 month.

Toffee Sea Salt Cookies

 Ingredients

• 1 1/2 cups butter, softened

• 3/4 cup sugar

• 1 1/2 cup brown sugar

• 2 eggs

• 1 1/2 tbsp vanilla

• 4 1/4 cups all purpose flour

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 1/2 cups milk chocolate chips

• 3 heath bars broken into small, bite sized pieces

• 1 tbsp coarse sea salt

Instructions

• Preheat oven to 375°. • Cream together the butter, granulated sugar and brown sugar.• Add the egg and vanilla. Mix until light in color and creamy.• Add in the dry ingredients (flour, baking soda, baking powder and salt), mix into the dough. Mix until completely combined. • Fold in the chocolate chips and heath bar pieces.• Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Add extra chocolate chips to the top if desired.• Bake for 11-13 minutes, until the cookies are turning golden brown. • Immediately after pulling the cookies out of the oven, sprinkle with sea salt. • Allow the cookies to cool on the pan for 10 minutes before serving or transferring to a wire rack.

Butterbeer 2022

 

For the base:

A Ratio of 

1 C Rootbeer : 2 TBsp Caramel Butterscotch Syrup

Mix well and freeze in ice cube tray. 

When it is time to serve add ice cubes to blender add enough regular rootbeer to blender to just cover the ice cubes, blend until slurpee consistency. Pour into glasses, add butterscotch cream!

Butterscotch Cream

1 C Heavy Whipping Cream

1/2 C- 1 C Marshmallow Cream

2 Table Spoons Butterscotch Ice Cream Topping

1 Table Spoon Caramel Ice Cream Topping

Mix marshmallow cream, butterscotch topping, caramel topping together first, after they have a smooth consistency (that mallow cream is tough stuff) mix in the whipping cream. Mix until you have soft peaks. Top your butterbeer with the froth