Friday, 20 March 2009

Dime bar and pecan cookies

Yet another recipe. I've done lots of baking recently! There will be other content, I swear.  

The recipe originally came from here. Again, Britishised.

Dime bar and pecan cookies

Ingredients:
  • 250g (2 1/2 cups) all-purpose flour
  • 1 teaspoon baking soda
  • 227g (2 sticks) unsalted butter, softened
  • 150g (3/4 cup) brown sugar
  • 170g (3/4 cup) white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 6 Dime Bars (or as much as you like)
  • 1 small bag or ½ big bag pecans (or as much as you like)
Note from original recipe: DO NOT skip the step on chilling the dough, otherwise your cookies will come out flat and spread! No one likes flat cookies, so refrigerate them! Overnight, if you have to. If you do, they'll come out nice and fluffy like these ones.

Note from Sarah: I chilled the dough and my cookies came out flat and spread. They were still popular though and sooo tasty! I have no idea how to make them not do this, I think I might try chilling them overnight like she suggested. 

1 - Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, break up Dime Bars into small pieces and combine with chopped pecans. Set aside.

2 - Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.

3 - Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 45 minutes.

4 - Preheat oven to 350°F or 180°C. On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls. Place dough balls 3 inches away from each other on the cookie sheets.

5 - Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.


These were AWESOME. Dime bars are my favourite anyway and they went all chewy and perfect. The addition of pecans was also genius. Om nom nom. They were also cooked the perfect amount, they were all soft and gooey and I really want to make them again. 

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