Food Network’s Sandra Lee is not the only one who knows what it means to do semi-homemade. Sometimes we like to take credit for delicious things that were already half prepared and all we did was add a couple of extra ingredients. It’s all about the pizzazz people, and we know how to pizzazzicize when we need to. When you’re in a crunch on time, but you need to whip up a little something fabulous, don’t hesitate to use a few star starters that will reduce your fretting in the kitchen. We wanted a cookie, and we wanted it fast, so we did the only thing we could think of: pull out the Pillsbury!
Basic cookie doughs (ie. sugar, chocolate, peanut butter) have been a lifesaver for us in the past. They’re a great foundation, and they shave off time in the kitchen. The recipe utilizes a good ‘ol sugar cookie and peanut butter cookie dough and takes them to another level.
Chocolate Drizzled Peanut Butter Oatmeal Toffee Cookies – Approximately 3 to 4 dozen
1 tube sugar cookie dough
1/2 tube peanut butter cookie dough
1 cup peanut butter
1 1/2 cup oatmeal
2 cups toffee peanuts, roughly chopped
1/2 cup chocolate chips
1 1/2 teaspoons Crisco, butter flavored
1. In a large bowl, combine cookie doughs, oatmeal, peanut butter and toffee peanuts until well incorporated.
2. Roll into balls and press down on the top with a fork. Bake at 350 degrees for 12 minutes, or until slightly browned at edges.
3. Allow cookies to cool. While they rest, melt chocolate chips and Crisco and stir until smooth.
4. Drizzle chocolate over completely cooled cookies and let sit until harden. Place them in the fridge to speed up hardening process.
Click HERE for the printable recipe.
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