Caramel Mou a La Creme Klaus
Caramel Mou a la
Creme Klaus

Bonfatti
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La Belle Cuisine - More Cookie Recipes

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Caramel Crunch Cookies

 

 

 

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~ Norwegian Proverb


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  Manuel Hughes - Biscuits
Biscuits
Manuel Hughes
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Caramel Crunch Cookies
Bon Appetit Archives

Seven 7/8-oz. chocolate-covered toffee candy bars, broken into pieces
3/4 cup unbleached flour
3/4 cup rolled oats, regular or quick-cooking
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons light brown sugar
6 tablespoons granulated sugar
2 teaspoons vanilla
1 egg
5 tablespoons unsalted butter, room temperature
5 tablespoons solid vegetable shortening

Position rack in center of oven and preheat to 375 degrees F. Lightly grease 2 baking sheets and set aside. Coarsely chop candy using steel blade of food processor using 6 on/off turns. Transfer to a large bowl. Combine flour,
oats, salt and soda in work bowl and mix 2 seconds. Add to candy. Blend sugars, vanilla and egg in work bowl 1 minute, stopping machine once to scrape down sides of bowl. Add butter and shortening and mix 1 minute. Return candy mixture to work bowl and blend briefly using on/off turns.
Do not overmix - bits of candy should remain. Drop batter onto baking sheets by teaspoonfuls, 1 inch apart. Bake about 8 to 10 minutes. Let cool on wire rack.

 

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