Lisa and I spend yesterday baking cookies together on Zoom. It was the most fun I’ve had in a long while. With the help of wine, we baked three different kinds. Hers look marvelous while at least one batch of mine was what the husband called the death star of cookies. So far, though, he feels fine.
Unfortunately, I’m only 3/4 done with the whole piece and I still have two more recipes to bake. The following is a preview of tomorrow’s post. I hope you come back to read the full account of the fun Lisa and I had.
We thought the recipe below originated from a friend of Lisa’s but it turns out it came from Hersey’s test kitchen. Our circumstances, though, required some ingenuity. The only shortening I had on hand was coconut oil and neither of us could find toffee bits (Hersey’s thinks they’re stocked everywhere. They are not.) The coconut oil added a really nice undertone and I think I’d do it again, maybe try applesauce or fool around with oils–maybe almond oil. The other twist was Lisa and I bought Heath bars. I chopped them by hand. Lisa sensibly used a food processor. Mine were more chunky but the chocolate made the sheet a mess. As you can see by the banner image, hers were perfect.
Heath Bits Peanut Butter Cookies
1/2 cup shortening
3/4 cups creamy peanut butter
1 1/4 cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups flour
3/4 teaspoonm baking soda
3/4 teaspoon salt
1 1/3 cups (8 ounce package) heath milk chocolate toffee bits, divide
Heat oven to 375 degrees.
Beat shortening, peanut butter, brown sugar, milk and vanilla in a large bowl until well blended. Add egg and beat just until blended. Combine flour, baking soda and salt, and gradually beat into the peanut butter mixture. Stir in 1 cup toffee bits; reserve remainder for topping.
Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet. Top each with reserved toffee bits. Bake 7 or 8 minutes or until set. Do not overbake. Cool 2 minutes before removing them from the cookie sheet to a wire rack. Makes about 3 dozen cookies.
Recipe note: I like to use the toffee bits without the chocolate (Lisa and I ignored this direction)