Lanells Toll House Cookie Brittle Recipes

CHOCOLATE CHIP COOKIE BRITTLE

Steps:

• Preheat oven to 350°F.
• In a large bowl, stir together butter and vanilla. Add sugar, salt and flour and stir; it will form a loose, crumbly mass like a moist pie dough. Stir in the nuts and chocolate chips. Press the dough into an ungreased cookie sheet, evenly and thinly (if you have an even single layer of chocolate chips across the whole pan, you have the right thickness). The sheet may not be full.
• Bake 23-25 minutes, until light golden brown. Let cool completely, then break into pieces. Store in an airtight container at room temperature.

TOLL HOUSE CARAMEL BARS

Steps:

• Preheat oven to 350 degrees.
• Combine 2 cups flour, oats, brown sugar, baking soda and salt in a large bowl. Stir in butter. Reserve 1 cup, press remaining mixture into ungreased 13 x 9 inch baking pan.
• Bake for 15 minutes or until lightly browned. Remove from oven. Sprinkle with chocolate chips and walnuts.
• Combine caramel topping and remaining 1/3 cup flour; drizzle over base. Sprinkle with reserved crumb mixture. Bake for 20 to 25 minutes or until lightly browned.
• Cool in pan on wire rack.

TOLL HOUSE KOOKIE BRITTLE RECIPE - (3.6/5)

Steps:

• Preheat oven to 375°F. Combine butter, vanilla, and salt on bowl, and blend well. Gradually beat in sugar. Add flour, chocolate morsels, and 3/4 cup walnuts; mix well. Press evenly into ungreased 15x10x1 pan. Sprinkle remaining 1/4 cup walnuts over top and press in lightly. Bake at 375°F for 25 minutes, or until golden brown. Cool, then break in pieces.

COOKIE BRITTLE

Steps:

• Preheat oven to 375 degrees.
• Add the butter and sugar to large bowl and, with the electric beaters, blend the two.
• Blend in salt and vanilla and then slowly blend in the flour.
• Blend in the nuts and chocolate.
• Press dough into rimmed baking sheet that has been sprayed with cooking spray.
• Place sheet on center rack of oven and bake 15-20 minutes, or until evenly browned.
• You may turn tray halfway through.
• Remove sheet and let cool to room temperature.
• At this point brittle can be broken into chunks.

OATMEAL COOKIE BRITTLE

Steps:

• Set oven to 350°.
• Stack two large baking sheets together (one inside the other) then line the top one with parchment paper.
• In a large mixing bowl beat melted butter with both sugars and vanilla.
• Add in egg; beat until combined.
• In a small bowl mix together the flour, salt and oatmeal; add to the butter mixture; mix well to combine (the dough will be loose!).
• Add in the chocolate chips; mix to combine.
• Spread out on top of the parchment paper to about 1/2-inch thick (or as best and as thin as you can).
• Bake middle oven rack for about 17- 20 minutes or until set and dry (it might be a bit wobbly underneath but it will set after it cools).
• Cool well then cut or break into pieces.

SIMPLEST, TASTIEST CHOCOLATE CHIP COOKIE BRITTLE

Steps:

• Preheat oven to 350 degrees and cover one cookie sheet with parchment paper.
• Cream sugar and butter or margarine together in your stand mixer.
• Add in salt and vanilla extract and continue mixing.
• Slowly add in flour. The batter may seem a little dry, but it's fine.
• Finally, add in chocolate chips and stir well.
• Place batter on a cookie sheet covered in parchment paper.
• Using another piece of parchment paper, place it on top of the mound of batter and slowly press the batter so that it covers the entire cookie sheet evenly in one thin layer. The thinner the layer of batter, the better! This step may take a few minutes, but it's worth it to do it well.
• Once batter is spread out onto the cookie sheet entirely, place the cookie sheet into the oven for 20-25 minutes.
• Let cookie cook ENTIRELY, then break into pieces with your hands or a spatula.
• Enjoy!

TOFFEE CRUNCH COOKIE BRITTLE

Steps:

• position a rack in the middle of the oven.
• preheat the oven to 350*.line a baking sheet with parchment paper.
• in a medium bowl, stir the flour, baking soda, and salt together.set aside.
• in a large bowl, whisk the melted butter, granulated sugar,brown sugar, and vanilla till smooth -- about 30 seconds.
• use a large spoon to stir in the flour mixture.the dough should look smooth.
• stir in the crushed toffee and walnuts. the dough will look crumbly.
• leaving a 1-1 1/2 " border empty on all sides.spoon the dough onto prepared baking sheets.
• press the dough into a rectangle that measures about 13x9" and is about 1/2" thick -- then use the palms of your hands to make it into an even layer.
• bake until the top feels firm and looks dark golden and the edges look light brown, about 19 minutes.
• let the cookie brittle cool on the baking sheet for 10 minutes, then use a large metal spatula to transfer the cookies onto a wire rack to cool.
• don't worry if the cookie breaks, it will be broken into pieces when cool.the cookie will become crisp as it cools.
• break the cooled cookie into 4-5" pieces.
• the cookies can be stored in a tightly covered container at room temperature for up to 4 days.