Monday, March 30, 2015

Skor Chip & Chocolate Drizzle Cookies

This one for the cookie monsters in your house.  I have 3 1/2. I only count myself as a half monster because I can show self control, whereas the rest of the inhabitants of my abode cannot.

An alternative title for this post is "How to Smoke Your Mixer" because I forgot how dense this batter recipe is and my poor little hand mixer just wasn't up to the job :( .  So there's the smell of wonderful cookies wafting through the house mixed with a tinge of burnt electrical.  Heads up peeps, if you have a cheap under-powered hand mixer it's best to stir in at least the last bit of the flour mixture by hand & spoon.

Skor Chip Cookies


Ingredients:

2 1/4 cup All-purpose Flour
3/4 cup Granulated Sugar
3/4 cup Light Brown Sugar, packed
1 tsp Baking Soda
1 tsp Salt
1 cup Butter, softened
1 tsp Vanilla Extract
2 Large Eggs
1 cup Skor Bits
40 - 50 Chocolate Wilton Candy Melts wafers (optional)

Directions:

1.  Preheat oven to 375*F. In a small bowl combine the flour, baking soda, and salt. Set aside.

2. In your mixing bowl combine the butter, vanilla and sugars until light and fluffy.  Add the eggs one at time and mix well after each.  Slowly add the flour mixture and mix until well combined.  If your mixer is working too hard finish up with a spoon - a smoked mixer is a bad thing!

3. Stir in Skor bits. Once combined drop by the heaping spoonful onto an ungreased cookie sheet and bake for 9 - 11 minutes or until lightly browned.  Allow to cool on the cookie sheet for a couple of minutes and then transfer to wire rack to cool completely.




4.  To add the chocolate drizzle.  Heat up your double boiler, or if you don't have one they are simple to put together. All you just need a small sauce pan with an inch or two of water in the bottom and a metal mixing bowl that sits nicely on top of the pan without touching the water inside.



5. Bring the pot of water to a boil, without the bowl on top, then reduce the heat to low.  Place the bowl on top and add half of the chocolate wafers.  Gently stir until completely melted and transfer to a squirt bottle or a piping bag (remember if your using a piping bag it will be hot so use mitts to squeeze if your hands aren't heat immune).  Drizzle over the cookies and melt the second half of the wafers. Let completely harden before storing.  



NOTE:  You can melt the wafers in the microwave but you need to be extra careful; some colours will burn very quickly. Nook for small amounts of time, at a time and stir in between.



Stay Sweet!
Tammy