Double Chocolate Toffee Oatmeal Cookies

 

Not everyone is a fan of cookies, twisted I know, but I've got one such person in my household.  When she declares, "keep this recipe", I listen.  Perfect for those days you're jonesing for chocolate.

Ingredients

• 3/4 C butter - room temperature
• 3/4 C sugar (white or turbinado)
• 1 C packed brown sugar
• 1 1/2 t vanilla
• 3 large eggs
• 2 1/4 c flour
• 1 1/4 c rolled oats
• 1/2 t salt
• 1 1/2 t baking soda
• 3 T Hershey's Special Dark Cocoa powder
• 1 1/2 C semisweet chocolate chips
• 1 8oz bag toffee chips

Method

Preheat oven to 350F.

In mixer add sugars, salt, and butter.  Cream well.  Add eggs one at a time and beat well between additions.

Sift together dry ingredients.  With mixer on low add them spoonful at a time and mix only until just blended.  

Fold in oatmeal.  Fold in chocolate chips and toffee chips.

On a parchment lined baking sheet drop by spoonful* onto  baking sheet.  Bake 9-10 minutes for small cookies, 15-16 for large cookies.  Cool on wire rack.

*I use a large #25, 1 3/4 ounce ice cream scoop as we like a large cookie.  If using a smaller 1 ounce scoop use the shorter baking time.

CHOCOLATE Gooey Butter Cake

I went to middle school and high school in Farmington MO.  According to local folk lore the Gooey Butter Cake was invented in nearby St. Louis.  Although I can't prove or disprove that claim, I can tell you it is a wonderfully, even sinfully rich treat.  Them baptists may not drink, but they sure has hell know how to make a sinful treat!

It really falls into the stupid easy cookery category as it is just that.

There is no real trick to making it.   I knew going into this recipe that I'd have a challenge of keeping it gooey with the addition of cocoa powder to the second layer that bakes up to make the crackly crunch and gooey center.  2 T of butter kept the center the right consistency.  Even the chocolate hater in my house liked it.  So without further adieu...the first ever chocolate gooey butter cake!

Chocolate Gooey Butter Cake
Layer 1

• 1 package Devils Food chocolate cake mix
• 1 stick butter, melted
• 1 egg, beaten

Layer 2

• 1 8 oz package cream cheese
• 1 t vanilla
• 1/2 t coffee extract
• 2 T butter
• 1/4 t kosher salt
• 2 eggs
• 1/4 c Black Onyx or Hershey Special Dark cocoa
• 4 c powdered sugar

Preheat oven to 350 F
Lightly grease, spray with Pam a 13X9 baking dish

For the first layer dump the cake mix in a bowl and with mixer on slow...slowly pour in melted butter and lightly beaten egg.  Stir on slow speed until a thick dough forms.  Pat the dough into the baking dish.

For the second layer cream together the cream cheese, butter, salt, vanilla and coffee extract until smooth.  Beat in eggs until smooth.  Reduce speed and stir in cocoa powder.  Stir in powdered sugar 1 cup at a time until it is incorporated into the cream cheese mixture.  Increase speed and beat 2-3 minutes until smooth.  Pour over second layer and smooth out with a spatula.

Place the baking dish on a tray to catch any boil over as it does rise a lot during baking.  Bake 35-45 minutes until the top has a dark crispy top.  Cool to room temperature and serve.  Note the cake will fall some as it cools...its normal.

Chocolate Oreo Ice Cream

Back in the day the Oreo ice cream came in two flavors, vanilla and the chocolate that I adored.  Soon it was only vanilla in the stores and I was lost.  Floating in foodie limbo waiting its return.  Then I slapped myself awake and remembered I could make my own version.

So I set out to do just that.  I'm a big fan of dark chocolate over milk.  I used Hershey's Dark cocoa powder instead of the usual unsweetened cocoa powder.  The results were out right awesome.  This recipe is a keeper...and will have to be made often as everyone loves it around here.

I also toss in some real unsweetened chocolate just to ad some oooomph to the already chocolately goodness going on here.  I used a Valrhona 77% dark baking chocolate for max flavor and texture in the final product but even a 65-70% would be fine....I used what I had on hand.

This recipe is based on the capacity of a Cuisinart ice cream maker.  Ditto the time.  Adjust as needed for your own ice cream making machine.

Chocolate Oreo Ice Cream

• 6 T Hersheys Special Dark cocoa powder
• 2 1/4 c heavy cream
• pinch of salt
• 3/4 sugar
• 4 oz unsweetened chocolate - chopped
• 1 C whole milk
• 1 t vanilla
• 8 oreos coarse chopped

In a heavy sauce pan combine cocoa powder, heavy cream, salt and sugar.  Stir to combine over medium heat.  Slowly heat to boil.  Stir/whisk to prevent it from sticking to sides and bottom of pan.  Just as it comes to a boil it will foam.  Immediately turn off heat when it foams up.

Add chopped unsweetened chocolate.  Stir until melted into the ice cream base.  Stir in whole milk and vanilla.  Pour into large bowl, cover and chill several hours or over night.

Assemble ice cream maker per instructions.  Turn on machine and add the chilled  ice cream base.  Churn 25-30  minutes until it is the thick and nearly frozen.  Add chopped oreos and churn 1-2 minutes longer.  Serve immediately as a soft serve style, or scoop into a freezer container and freeze until firm.