Chocolate Chip Skor Cookies Recipes

CHEWY SKOR TOFFEE BITS COOKIES

Steps:

• Heat oven to 350 degrees F.
• Stir together flour, baking soda and salt.
• In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
• Add eggs and blend thoroughly.
• Gradually add flour mixture, beating well.
• Stir in toffee bits.
• Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
• Bake 10 minutes or until lightly browned.
• Cool slightly, remove from the cookie sheet to a wire rack.
• Cool completely.

CHOCOLATE CHIP SKOR TOFFEE BAR COOKIES

Steps:

• Preheat the oven for 375F.
• Grease a cookie sheet - either a 15x10 or 17x11.
• With an electric mixer, cream the butter with the white and brown sugar until smooth. Beat in the eggs and vanilla.
• Whisk the baking soda, baking powder and salt in with the flour, then slowly beat the flour into the creamed ingredients until smooth and no longer lumpy.
• With a wooden spoon or mixer on low, add the chocolate chips and Skor toffee bits until evenly combined.
• Press the cookie dough evenly on the greased cookie sheet.
• Bake in the oven for 20-22 minutes if using a 15x10 cookie sheet or 17-19 minutes if using a 17x11 cookie sheet.
• Cool on a wire rack and cut into bars.

CHOCOLATE CHIP SKOR COOKIES

Steps:

• Preheat oven to 375°F (190°C).
• Cream together butter and sugars.
• Add eggs one at atime and mix well after each.
• Add the Vanilla and mix well.
• Measure one cup of oatmeal into a blender or food processor, and then blend to a fine powder.
• In a separate bowl, mix together flour, oatmeal, powdered oatmeal,salt, baking powder and baking soda.
• Stir dry ingredients into creamed butter and sugar.
• Add chocolate chips, crushed chocolate bars.
• Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 6-8 minutes depending on your oven.
• Tip:.
• Line your cookie sheet with parchment paper.
• Toffee bits are a good substitute for the Skor bars.
• After the dough is made put in refrigerator for 1 hour;it is much easier to scoop and make the cookies.

SKOR TOFFEE SQUARES

Steps:

• With an electric mixer, beat the 3/4 cup butter, brown sugar and egg yolk until creamy and smooth. Slowly beat in the flour until there is an even dough-like consistency.
• Dump the dough in a greased 13x9 cake pan. Press the dough evenly across the bottom of the pan.
• Bake in a 350F for 20 minutes. Cool on a wire rack.
• In a sauce pan heat the 2 tbsp butter and condensed milk over medium heat. Once it come to a boil stir constantly, scraping the bottom of the pan for 5 minutes. The sauce will thicken and become smooth. Stir in the vanilla. Spread the filling over the crust.
• Bake in a 350F oven for 12-15 minutes. The top layer will bubble and become golden brown. Watch that it does not get 'too' brown. Remove from oven and let cool on a wire rack.
• While the crust and caramel is still hot, sprinkle the chocolate chips across the caramel. Wait a few minutes. The chocolate chips will have melted. Using a spatula, spread the chocolate evenly across the baked layers.
• Sprinkle the Skor toffee bits across the melted chocolate.

FIREFIGHTER'S FAVORITE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the flour, salt and baking soda.
• In a large bowl, cream the butter and sugars. Mix until smooth. Add the vanilla and the eggs and beat well. Gradually add the flour mixture until well combined. Stir in the chocolate chips and chopped candy bars. Mix until combined.
• Drop spoonfuls of dough onto ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Immediately remove the cookies from the sheet and let them cool on racks.