Yesterday Elizabeth had a get-together for The Girls. It is not something we get to do often since some friends travel all the way from St. Catharines to get here. I provided cookies for the party and made Toffee Pecan Cookies from The Good Cookie. This cookie is of the drop type and includes three eggs which mixes up into a soft batter. I wasn't sure how they would turn out but the lure of toffee and pecans together had me itching to try.
I made the cookies by the book except that I only baked them for 12 minutes. Any longer and they would have been inedible. Boyle writes that they are 'unattractive but addictive' and they do have a crater-type look to them. The cookies are crispy on the edges and cakey throughout. I used Skor bits that distributed nicely throughout the cookie so each bite had some toffee flavour. On the whole they were well received and are great when you need a lot of cookies - I think I made 4 1/2 dozen. I think next time I might try chopped Skor chocolate bars for extra flavour.
Recipe Update - If you would like to try the Chocolate Raspberry Crumble Bars with white chocolate chips, try prebaking the crust before adding the jam and chips. I did not do this and the white chips ended up looking like butterscotch ones after 40 minutes. They were still good to eat and I dressed them up by adding a drizzle of white chocolate.
Also I'd like to say hi to Bay Area Bakers A. and H. M.. Thanks for reading!
Recipe : Toffee Pecan Cookies