Every once in a while I think to myself that the folks who often eat my food aren't exactly the best judges, because they ASSUME it tastes good. This is because I usually only share the good stuff and the bad stuff gets eaten by me or surreptitiously discarded one way or the other. I don't try and feed my friends anything that doesn't taste its best.
Because of this, I find it hard to get a good read on every single thing I make so when I get feedback from someone who DOESN'T know me, sometimes it makes me snap my head up and pay attention. This is not to say that I do not pay attention to the comments and critiques of friends and family, but it is slightly different to have your food evaluated by strangers versus those who are close to you.
I made these cookies for the teachers at Daughter #1's school for a small luncheon they were having prior to the bookfair. I laid them out on a plate and simply watched people's expressions as they ate my cookies. I could see their faces light up and they grabbed more than one. I saw them murmuring to each other about the cookies and watched them ignore pizza and go for the cookies instead. I smiled a secret smile because I knew I had a winning recipe and it made me giggle inside. Finally, a teacher went up to the other woman who was running the luncheon and asked, "Where are these cookies from? Who made them?" She didn't know, but then I sheepisly raised my hand, and said, "I did." Suddenly the compliments came flying in and all the teachers asked me about the recipe. (Actually, initially I think they were more shocked that I had made so many homemade cookies for them) I handed out my blog business cards and encouraged everyone to come check out the recipe.
In any event, these are really delicious and a great cookie to take places. If you want to hide out then don't confess that they are yours, but I assure you, these will get you some attention. (That is, if it is your cup of tea.)
Makes about 8 dozen 2 inch cookies
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
2 cups rice krispies (I used Whole Foods brown rice krispies)
1 cup old-fashioned oats
1 cup dried cranberries (craisins)
1 cup semi-sweet chocolate chips
Preheat the oven to 325 degrees F.
Line 2 heavy large baking sheets with parchment paper. Mix the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the oatmeal, toffee, rice krispies, and cranberries and chocolate chips. Dough can be portioned, wrapped and refrigerated for up to a week, or frozen for up to three months.
For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), 15-18 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)