Candy Crush–Cereal Killer Cookies

Hey, all, Suze here. As some of you may know, I write mysteries. Culinary cozy mysteries. I can’t talk much about my own current project just yet, but I can talk about other writers in the genre. So I’ve decided to start a new feature here at the Scribes.  Once a month or so I will introduce you to a cozy mystery author and prepare a recipe (or craft project) from one of her books. Sound like fun?

Book 17, coming in August
Book 17, coming in August

I’m starting off with one of my all-time faves, the Queen of the Culinary Cozies, Diane Mott Davidson. (Click here for a Wiki link) Diane’s series stars an espresso-swilling Colorado caterer named Gertrude “Goldy” Bear Schultz. Like her fairy tale namesake Goldilocks, she just can’t seem to keep her nose out of the business of the inhabitants of the upscale mountain town of Aspen Meadow. In each book she is called upon to cater an affair for the town’s snooty rich contingent, somebody gets killed, and Goldy finds a reason to get involved–even though her husband, Tom, a big yummy hunk of a local cop, repeatedly tells her to stay out of it. With the help of her zaftig moneybags BFF, Marla, and her assistant, aspiring chef Julian, Goldy always solves the mystery and delivers some of the most luscious recipes out there. Here’s one, from The Cereal Murders, book 3 in this long-running series:

IMGP8496Cereal Killer Cookies

2¼ cups old fashioned rolled oats
2 6-ounce packages almond brickle chips (Bits O’ Brickle or Heath Toffee chips)
1 2/3 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
¾ cup sugar
1 cup (2 sticks) unsalted butter
2 large eggs
1 tablespoon vanilla

Preheat the oven to 375 degrees. In a small bowl, mix the oats with the brickle chips. Sift the flour, baking soda, baking powder, and salt together. In a food processor mix the sugars until blended, then gradually add butter. Continue to process until creamy and smooth. Add eggs and vanilla and process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips and stir until well combined. Using a 2-tablespoon measure, measure out scoops of dough and place at least 2 inches apart on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown. Cool on racks.
Makes 4 to 5 dozen

Suze’s Notes: The one tablespoon of vanilla is not a mistake. For me, this recipe made four dozen chewy cookies, plus one, not counting the raw cookie dough I ate. I used a silicone baking mat and left the cookies in for about 9 minutes because I was using the convection feature on my oven. I took them out when they were browned around the edges but still slightly gooey in the center, then left them on the cookie tray to set up before removing them to a wire rack to finish cooling.

This recipe is a delicious twist on the classic oatmeal scotchie. Even the non-oatmeal-cookie-loving Crown Prince of Hardydom conceded that they were “pretty good,” as he grabbed another off the plate. Consensus around the Hardy house is that this recipe is a keeper!

Have you tried any new recipes lately? Do you have a series you’d like to see me feature?


6 thoughts on “Candy Crush–Cereal Killer Cookies”

  1. Suze, why do you do this? I won’t bake those yummy delicious things b/c then I eat them. Once on the hips, forever on the hips. Best damn cliche I ever expressed. Solved mysteries and delivered cookies ain’t too shabby. Fun . . .

  2. Another yummy sounding recipe Suze. Thanks for sharing…perhaps you could bake them and then share them. As Gail said, “If I bake them, I have to eat them.”

    1. Not to worry, PJ! I packaged up most of these cookies for the folks at my day job and for my dear elderly neighbor who has a sweet tooth and is old enough, and healthy enough, to be able to eat what he wants. The rest I put in a container with a lid that’s a little hard to remove–to prevent mindless sticking of hand into cookie jar, LOL!

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