Skor Chunk Cookies

A good butter cookie, dressed up, and then turned into freezer dough. Keep a couple of logs in your freezer at all times for quick and easy fresh-baked home-made cookies!2 1/4 cups flour*
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, lightly packed
1 tsp vanilla
1/2 tsp water
2 eggs
2 cups crumbled skor candy bar
1 cup white chocolate chips

Preheat oven to 375°F

  1. Sift together flour, baking powder, baking soda and salt. Set aside
  2. Combine butter and sugars. Beat until creamy
  3. Add vanilla and water. Beat until light
  4. Beat in eggs, one at a time
  5. Add flour mixture, mix well
  6. Stir in skor chunks and chocolate chips. Mix thoroughly
  7. If baking now: Drop by well-rounded half teaspoon fulls onto greased cookie sheets or silpat-lined cookie sheets
  8. Bake for 8 minutes (in a convection oven) or until lightly golden
  9. Cool on sheets until you can touch them, then transfer to racks to cool completely

Makes 100 one-inch cookies

Note: Dough is very sticky. Pile the dough on plastic wrap, and roll up and shape into a log, with flat ends. (Divide the dough into multiple logs, as necessary). Freeze the log. When you want to bake, slice the frozen dough with a chef’s knife, and lay the disks on your cookie sheets. Bake.

To save time, buy the skor “chips” available in some grocery stores!

Recipe is derived from the Tollhouse Cookie recipe, page 6 of The 47 Best Chocolate Chip Cookies in the World

* Recipe dates back to my wheat-y days, and hasn’t been converted to gluten-free. Also note: skor bars contain almonds


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