Monday, July 26, 2010

Cookie #43 - Minnesota Munchers

Dear Minnesota: Why can't you have a nice easy state food that lends itself well to cookies?  I searched and searched for something that represented Minnesota.  I thought about perhaps doing a dual flavored cookie to play on the "Twin Cities," but I just couldn't find what I was looking for.
Then, I came across this recipe.  They're called Minnesota Munchers and won Taste of Home's Country's Best Cookies contest. 
These cookies are really yummy and I can see why they won.  Two types of chocolate chips, toffee chips and pecans (which I left out due to my allergy). 
Unfortunately, this batch of cookies is how I discovered where my oven's hot spot is.  Out of the 3 dozen cookies I made, only about 12 didn't come out with this lovely burnt bottom:

Boo to my Caloric.  Boo.

I chose to make these cookies slightly larger than the tablespoon recommended by the recipe.  The result was a wonderfully fat, soft, squishy, crunchy cookie that I just adored.  Yum!  You can see all the deliciousness that awaits you inside:

Minnesota Munchers

1 cup butter, softened

1-1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee baking bits
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Beat in eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Stir in the milk chocolate and semisweet chips, toffee bits, and pecans. Drop by tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

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