Skor and Chocolate Chip Cookies
I made these cookies on a whim for Christmas this year and they were so popular, I made another batch for New Year’s Day! I had picked up skor bits and milk chocolate chips when I was buying ingredients for Christmas cookie baking, but had no real plan for them. Thought I would throw the two ingredients together and make a new cookie! How bad can milk chocolate and skor bits be together, right?
The first time I made these, I thought I should’ve added some pecans to help break up all the sweet that is going on in these cookies. but they were so well received, I decided to leave well enough alone. That and two of my nieces are allergic to pecans. But, I still may add those to half the recipe next time to see how they taste.
Enjoy!
Skor and Milk Chocolate Chip Cookies
Ingredients
- 1 cup salted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1 package milk chocolate chips
- 1 package skor bits
Instructions
- Preheat oven to 350 degrees. Cream together butter, sugars, eggs and vanilla. Combine flour, baking powder, baking soda, and salt and add to the butter mixture. Fold in chocolate chips and skor bits.
- With a teaspoon scoop, place cookies on a parchment lined cookie sheet.
- Bake for 10 minutes.
- Cool before removing from cookie sheet.
Notes
Oatmeal Raisin Cookies
As I sit here at 7am on a Saturday morning with a tea in my hand, the fire lit and debating eating an oatmeal raisin cookie that I made last night, I thought it might be a good time to write a post about them! And eat a cookie. It’s basically breakfast ingredients, right??
For Christmas, my husband got me a Le Creuset cookie jar! Cute gift, since cookies are kinda my thing. At least at Christmastime. Little did I know, he had a plan that I should keep this cookie jar full of cookies all the time! Sneaky.
He’s been asking for oatmeal raisin cookies for weeks! I promised him I would make them once the jar was empty of the rice krispy treats I had made previous. Now that report cards are done, the pressure is off, and it’s the start of the weekend, I thought that last night was the perfect night to make them!
I found this recipe over 10 years ago on a bed and breakfast site that I can no longer locate. I have tweaked this recipe quite a bit over the years. At Christmastime, I make these cookies, with cranberries and white chocolate chips. They have been a long time favorite.
The original recipe is made with shortening, which I generally don’t like to bake cookies with. I’ve tried this recipe with both salted and unsalted butter. Either is fine. I, honestly, don’t notice much of a difference. In truth, I think I prefer these cookies made with salted butter. I have also cut back on the sugar in this recipe, as I found 2 cups to be way too much. I opted to add more brown sugar, because I like my cookies chewy. But, if you like a crispier type of cookie, just switch the amounts of white and brown sugar.
Oatmeal Raisin Cokies
Ingredients
- 1 cup or 2 sticks, butter (softened at room temperature)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick cook oatmeal
- 2 cups raisins
Instructions
- Preheat oven to 350 Farenheit
- Cream butter and sugars together.
- Add the eggs and vanilla.
- Slowly add flour, baking soda and salt until combined.
- Add oatmeal and raisins until all is combined.
- With your cookie scoop, or spoon, drop cookies onto a parchment or silpat lined cookie sheet.
- Bake for 10 minutes - A medium sized cookie yields 3 dozen.
- Enjoy!
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