Thursday 6 December 2012

Skor Bar Cookies

“Look what I found at Dollarama, Honey!” he exclaimed, “And they were only fifty cents each!  I bought all they had!”

My first thought was “Thank goodness they were almost out of stock!”  (Imagine if there’d been cases and cases of them.)

My second was “What on earth am I going to do with nine Skor bars?”

The intention behind the purchase was kind, though.  He knows I enjoy chocolate and he'd used his little bit of spending money to buy me a treat.  I gave him a big hug and a "thank you", then put the Skor bars in the freezer where they'd be out of sight so I wouldn't be tempted to nibble on them.

The Skor bars remained in the freezer for quite some time but eventually I decided to do something with them:  I smashed them to pieces while they were still frozen and brittle, then mixed them into cookie dough.  

Since we have lots of walnuts from our tree this year, I put some of them in the cookies too.

Voila!  A whole new recipe to add to the Christmas baking list.  :)  

To make Skor bar cookies you’ll need:

  • 1 cup butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups flour
  • 1 teaspoon baking soda
  • 1-1/4 teaspoons salt
  • 12 ounces of broken Skor bar pieces or 1-1/3 cup Skor baking chips and 2/3 cup semi sweet chocolate chips
  • 1 cup chopped walnuts

Cream together the butter, brown sugar, and granulated sugar.

Break the eggs into a small bowl and add the vanilla.  Beat the two together.

Add the egg mixture into the butter and sugar mixture, and stir until the ingredients are well combined.

In a separate bowl, whisk together the flour, baking soda and salt.

Add the flour mixture to the butter mixture and stir them together to make a stiff dough.

Mix in the Skor bar pieces (or Skor chips and chocolate chips).

Use a spoon to scoop and drop 2-inch diameter portions of cookie dough onto parchment lined baking sheets, spacing the cookies about 2 inches apart.

Bake the cookies in a 350F oven for 12 to 14 minutes, until they are still pale in colour but lightly browned around the edges.  Allow the cookies to cool completely before removing them from the cookie sheet.

Store the cooled cookies in an airtight container with waxed paper between each layer.  

Thanks honey!  The Skor bars turned out to be a really good idea.  :)  

I'm going to enjoy a couple of these with a nice, cold glass of milk.


Lois Christensen said...

Would love a cookie with a nice glass of milk NOW! They look good Beth!

Aunt B said...

Thanks Lois, and thanks for stopping by to check out the recipe.