Crunchy Cookies Part II

What did you think of the Spicy Oatmeal Cookies???

 

Did they have you pre-heating your oven? 

 

Here is another fantastic cookie option that is super fun to make and allows plenty of room for creativity.

 

I used a recipe from this book for inspiration…

 

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I have never even heard of Cookie Brittle before, but I loved the idea.  Instead of toffee, I decided on dried cranberries, white chocolate, and walnuts.  What a fantastic combination!  But you can be creative here…the possibilities are endless!

 

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Here is my smooth, yet sticky dough…

Stir in your chips, nuts, fruits, chocolate, etc.

 

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Then press your dough out onto parchment paper in the shape of a rectangle.  Your hands work just fine for this, plus then you can lick of the tasty dough that sticks to your fingers!

 

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Bake your cookie brittle until the edges start to brown.  You want this to be a crispy and crunchy cookie so that it breaks up well.

 

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Breaking up your cookie is the fun party.  Don’t use a utensil, just use your hands!

 

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The best part is that you don’t have to be perfect, just break everything into big chunks of delicious cookie.  Feel free to sample all of the tiny pieces that break off along the way!

 

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Cookie brittle is my new favorite food!  Give it a try and you will totally agree!

It also makes a great gift, and I will be adding to the 2012 Holiday Baking Bonanza.

 

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Cranberry White Chocolate Walnut Cookie Brittle

Recipe adapted from Toffee Cookie Brittle in Big Fat Cookies

Ingredients:

• 1 1/2 cups flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly

• 1/3 cup packed light brown sugar

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/2 cup white chocolate chips and 1/2 cup dried cranberries

• 1/2 cup (about 4 ounces) walnuts, broken into large pieces

 

Directions:

-Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

-In a medium bowl, combine the flour, baking soda and salt and set aside.

-In a large bowl, whisk the melted butter, brown and granulated sugars and vanilla extract until smooth, about 30 seconds. Using a large spoon, slowly add the flour mixture and stir just until incorporated. The dough should appear to be smooth. Stir in the chocolate, cranberries, and walnuts. (You may need to use your hands if the dough is thick.)

-Spoon the dough onto the prepared baking sheet, leaving at least 1 inch of empty space on all sides. Use the palms of your hands to pat the dough into an even layer about 1/2 inch thick and 13 by 9 inches. The dough should be patted out slightly thinner at the edges.

-Bake the brittle until it turns golden and the edges turn light brown, about 19 minutes. The brittle may be fairly soft when warm but will crisp as it cools. Let the brittle cool on the baking sheet for 10 minutes.

-Using a large metal spatula to guide it, slide the large cookie onto a wire rack to cool completely. Don’t worry if the cookie breaks; it will be broken into irregular pieces, anyway. Break the cooled cookie into 2- to 3-inch pieces. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

 

 

Looking for more crunchy cookies, try these Spicy Oatmeal Cookies.

 

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3 thoughts on “Crunchy Cookies Part II

    • Definitely! The BOY just told me that he liked these better than he thought he would, which was obvious by the mostly empty tuperware. I don’t know who wouldn’t like white chocolate and cranberries together in anything!!!

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