It is no secret that I have an obsession with cookies. We have over 100 cookie recipes on our food blog. I love baking, eating, and sharing cookies. They make me happy. I told myself I wasn’t going to bake any cookies this week because it is so hot outside. I didn’t want to turn the oven on to heat up the house, but I was browsing Tasty Kitchen and came across Aimee’s recipe for Toffee Crunch Cookies. I knew I was in trouble. The cookies are loaded with oats, crisp rice cereal, marshmallows, and chocolate chips. All of my favorites in one cookie! I jumped out of my chair and turned the oven on. Sorry summer heat, my love for cookies always comes first.

To make the cookies you will need: butter, granulated sugar, brown sugar, eggs, vanilla extract, flour, baking soda, baking powder, oats, crispy rice cereal, milk chocolate chips, and mini marshmallows. 

Combine butter and sugars in a large mixing bowl. 

Mix until butter and sugars are creamy and smooth. 

Add eggs, one at a time and mix until combined. 

Add in the vanilla extract. 

Add the flour, baking soda, and baking powder. 

Slowly mix the dry ingredients into the wet ingredients. 

Fold in the oats, crispy rice cereal, chocolate chips, and mini marshmallows. 

Form cookie dough into rounded tablespoons and place on parchment-lined baking sheets, about 2 inches apart. 

Bake in a 350ºF oven for 10-12 minutes. 

Let cookies cool on the parchment paper for about 5 minutes. 

I am so glad I turned on the oven to make these cookies. They are insanely delicious. The marshmallows melt while baking, creating a sweet chewy cookie. The cookies kind of taste like a rice crispy treat, but with oats and chocolate chips … and in cookie form.

If you are looking for a new cookie recipe to bake, I highly recommend these Toffee Crunch Cookies. I am a cookie connoisseur and I give these cookies two big thumbs up. Thanks Aimee for sharing your wonderful cookie recipe. Make sure you check out Amiee’s blog, Shugary Sweets for other tasty recipes. 

Printable Recipe

Toffee Crunch Cookies

by Shugary Sweets on July 7, 2011 in Cookies, Desserts July 7, 2011 CookiesDesserts

See post on Shugary Sweets’s site!

4.58 Mitt(s) 17 Rating(s)

Prep Time: 15 mins

Cook Time: 10 mins

Difficulty: Easy

Servings: 36

Share f a e

36

• Print
• Leave a comment
• write a review

x

Print Options

Page size

Letter 3x5 4x6

Text Size

Small Medium Large

Content

Include description
Include prep time, etc.
Show image

Print

Description

Chewy, crunchy, and chocolate goodness all in one bite!

Ingredients

• 2 sticks Butter, Softened
• 1 cup Granulated Sugar
• 1 cup Brown Sugar
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 2 cups Flour
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 2 cups Quick Oats
• 1 cup Crispy Rice Cereal
• 1-¼ cup Milk Chocolate Morsels
• 1 cup Mini Marshmallows

Preparation Instructions

Beat butter with sugars. Add eggs one at a time, then add vanilla. Beat in flour, baking soda and baking powder. Fold in oats, cereal, morsels and marshmallows.

Drop by 1-2 tablespoonfuls onto a parchment-lined cookie sheet. Bake in a 350ºF oven for 10-12 minutes. Enjoy!

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!

This cake recipe was submitted to Tasty Kitchen by Tanya Hollas, and the second I saw it I knew I wanted to give it a try someday.

I mean…cake? With tomato soup? How delightfully different and rebellious.

Here’s how it went down.

Here’s what you need: Tomato Soup (yes, you heard me), flour, sugar, butter, cinnamon, nutmeg, ground cloves, baking soda, and golden raisins (optional!)

First thing you need to do is dump the tomato soup into a bowl. The world’s gone crazy!

Add the baking soda to the tomato soup…

And stir it to combine. It almost becomes foamy right off the bat because of the acid/baking soda mix!

In the bowl of an electric mixer, beat together the butter and sugar. There’s really not much butter in this cake, so it won’t be an overly creamy combination at this point.

Dump in the tomato soup/baking soda mixture…

And mix it together, which results in a really freaky-looking mixture.

Next, dump in the flour…

And mix it until just combined.

I took the liberty of adding in a cup of golden raisins. I thought it was the right thing to do.

Mix it together until the raisins are evenly distributed…and that’s it! This is a really simple cake—no eggs, very little butter.

Thoroughly grease a bundt pan. I sprayed the heck out of mine with baking spray—there’s nothing worse than having a cake partially stick to the pan.

Pour the batter into the bundt pan—it’s a little thick, so you’ll have to spoon it in.

Use a spoon or flat spatula to even out the surface, then pop it in the oven for 45 to 55 minutes, or until no longer jiggly.

Pouf! There ’tis!

Isn’t the color gorgeous?

Turn it onto a cake plate or platter and let it cool completely before icing.

And speaking of icing…

I made my own, but there’s also a cream cheese icing recipe included with the tomato cake recipe. You can’t go wrong—just mix cream cheese and powdered sugar in a bowl and good things will happen.

I did a package of cream cheese, half a stick of butter, and about a pound and a half of powdered sugar.

Mix it all together until it’s creamy and smooth.

Heap the icing on top of the cooled cake…

Smear and swipe and smooth until the cake is evenly covered.

Then cut right into it. No one’s watching!

Confession: my cake was still a tad warm when I iced it.

But when it comes to baked goods, I have a problem with patience.

Is this not gorgeous?

Is this not lovely?

Is this not tempting? Yum.

 
VERDICT: As I suspected it would be, the cake was really delicious. While you can still detect the tomato soup scent in the batter, once the cake is baked the tomato qualities are replaced by the spices…and it really does wind up as a richly colored spice cake. If you’re sensitive to the spices in the cake, you could easily pull back just a bit on quantities—particularly on the ground cloves—as the flavor really was powerful and strong! I loved everything about it, though, and thought the cream cheese icing was the perfect balance. Note that this cake does not contain eggs—perfect for egg-sensitive human-types.

Try it sometime soon—and this is the key: don’t tell anyone what the ingredients are until after they’ve tasted it.

That’s one of my favorite activities!

Here’s the printable recipe for the cake. Note that I substituted butter for Crisco; I think I might try shortening next time.

Tomato Soup Cake with Cream Cheese Frosting

Thank you, Tanya Hollas, for sharing!