Toffee Oatmeal Chocolate Chip Cookies

 

Ingredients

• 1 cup salted butter, softened (227g)
• 1½ cups light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1¾ cup all-purpose flour (247g)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 cups old-fashioned oatmeal (240g)
• 1½ cups toffee bits
• 1 cup milk chocolate chips

Instructions

1. Heat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a large bowl, beat the butter and brown sugar together until creamy. Add the eggs and vanilla and beat again, scraping sides of bowl as needed, until combined.
3. Add the flour, baking soda, baking powder, and salt, stirring just to combine. Mix in oatmeal, toffee bits, and milk chocolate chips.
4. Drop dough by rounded spoonfuls onto the prepared baking sheet. I prefer making these cookies extra large with my cookie scoop, which is about 2 tablespoons of dough per cookie.
5. Bake for 12-14 minutes (if making large cookies) or 8-10 minutes (if you are making smaller ones, just until light golden brown around the edges. I prefer to underbake slightly for a chewier, softer cookie.
6. Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Soft-Baked M & M Cookies

 

Ingredients

2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 large egg + 1 egg yolk, at room temperature

1 and 1/2 teaspoons pure vanilla extract

1 cup mini M&Ms (plus 2 Tablespoons for topping, optional)

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.

In a stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. 

Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. 

With the mixer running on low speed, slowly add dry ingredients to wet ingredients.

Pour in 1 cup M&Ms and beat on low speed for 20 seconds or until combined. You may want to do this by hand, M & Ms will break. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 2 hours or up to 5 days.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. I like to use a medium cookie scoop here. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. While the cookies are still warm, press the remaining 2 Tablespoons of M&Ms into the tops of the cookies. This is optional and just for looks. Transfer to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

7 layer dip

 

Ingredients

1 (16-oz.) can refried beans

16 oz. sour cream

2 tbsp. taco seasoning

2 1/2 c. guacamole

1 c. shredded Monterey jack

Juice of 1/2 lime

1/2 c. shredded cheddar

1 (16-oz.) jar chunky tomato salsa

2 c. shredded lettuce

1/2 c. quartered grape tomatoes

1/4 c. sliced black olives

Directions

Spread refried beans in an even layer in the bottom of your serving dish.

In a medium bowl, stir together sour cream, taco seasoning, and lime juice. Spread in an even layer on top of the refried beans.

Spread guacamole in an even layer on top of the sour cream layer.

Sprinkle Monterey jack and cheddar in an even layer over the sour cream.

Top with a layer of salsa. 

Top with shredded lettuce, tomatoes, and black olives.

Crispy Buffalo Wings

Ingredients

Crispy Baked Wings

• 4 lb / 2kg chicken wings, wingettes & drumettes 
• 5 teaspoons baking powder 
• 3/4 teaspoons kosher salt / cooking salt

Sauce

• 4 tbsp (60g) unsalted butter, melted
• 1/2 cup Frank’s Original Red Hot Sauce 
• 1 tbsp brown sugar
• 1/4 tsp kosher salt 

Blue Cheese Dip

• 1/2 cup crumbled blue cheese, softened 
• 1/2 cup sour cream
• 1/4 cup mayonnaise 
• 1 clove small garlic , minced
• 1 - 3 tbsp milk
• 2 tbsp lemon juice
• 1/2 tsp kosher salt 
• Black pepper

To Serve

• Celery sticks
• Carrot sticks 

Instructions

Crispy Baked Wings

• Dry overnight (optional) - If you plan ahead, lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively, pat them dry with paper towels.
• Preheat the oven to 250°F/120°C (all oven types). Put one oven shelf in the lower quarter of the oven and one in the top quarter.
• Line the tray with foil. Put a rack on the tray then spray the rack with oil. 
• Toss wings - Place the wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well (or shake in ziplock bag) to coat wings evenly.
• Bake 30 minutes on low temp - Place the wings skin side up on the rack (ok if snug, they shrink). Bake on the lower shelf in the oven for 30 minutes.
• Bake 40 minutes on high - Move the tray up to the higher shelf and turn the oven up to 425°F / 220°C (all oven types). Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. They are ready when dark golden brown and the skin is very crispy.
• Toss in sauce - Transfer the wings into a large bowl. Pour over sauce and toss to coat. (Alternatively, serve wings plain with Buffalo Sauce for dipping).
• Serve immediately with Blue Cheese Dip (for both wings and celery sticks dunking)!

Buffalo Sauce

• Whisk together the Sauce ingredients until the sugar is melted. Keep warm or reheat just prior to using.

Blue Cheese Dip

• Mash the blue cheese with sour cream until smooth (or to your taste).
• Add remaining ingredients and mix well until combined, using milk to get it to the consistency you want. Store in the fridge until required.