I’ve had the Mrs. Field’s Cookie Book ever since I can remember. When I was younger I would just sit and read through the recipes, envisioning variations and mounds of soft, chewy cookies stacked high on a plate. I was never very good at baking when I was little, but that’s most likely because we had a weird oven in my old house. It always burned the bottom of the cookies!
Thankfully, the oven my mom and I have now works wonders, and I can get back to my cookie-baking!
This is the recipe for Ms. Field’s Cashew and Coconut Cookies on page 41 of the cookbook, but I changed quite a few things. I omitted the cashews and coconut flakes and added toffee pieces instead, and a special extra ingredient. I also halved the recipe. This is the new variation I came up with:
- 1 1/8 cups all-purpose flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/8 cup packed light brown sugar
- 1/4 cup granulated sugar
- 3/4 sticks (3/8 cup) melted butter
- 1 egg
- 1 tsp. vanilla extract
- 1 tbsp. kahlua
- 1/2 cup toffee bits, crumbled
The book, the toffee, and the secret ingredient:
In a bowl, combine the sugars and butter with an electric mixer (I did it by hand…I know, it’s better to do it with the mixer!) Add butter. Mix to form a grainy paste. Add the eggs and vanilla extract and continue beating until smooth.
In another bowl, combine the flour, soda, and salt. Add this to the first bowl, stirring well. Add the kahlua and the toffee bits.
Bake at 300F for 20 minutes, until cookies have hardened and look crispy on the outside. Immediately transfer them to a wire rack to cool.
Note: The cookies came out very crispy!
This was an interesting result for a variation of the recipe. I’m not sure I would make them again, even though they were good. I’ll have to figure out how to make them less cruncy, because that makes them taste a bit stale.