Practicing Gratitude with a Little Extra Sweetness

Ingredients:

1-3/4 stick unsalted butter, softened

½cup sugar

1 cup packed light brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons cornstarch

3 cups quick-cooking oats

1 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup chopped pecans (optional)

1- 1-½ cups semisweet chocolate chips

1 tablespoon water, if needed

Directions:

In a stand mixer bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add the eggs and vanilla, beat well.

Combine the flour, oats, baking soda, corn starch, cinnamon and salt, gradually add to the creamed mixture and mix well. Stir in the pecans and chocolate chips. Add tablespoon of water if needed. Cover with saran wrap and refrigerate for 30 mins to an hour. Drop by tablespoonfuls, I like to use a tablespoon sized cookie scoop, 2 inches apart onto greased onto greased or parchment paper lined baking sheets.

Bake at 350° for 9-10 minutes or until lightly browned around the edges. Cool on pans for 2 minutes before removing to wire racks

Ingredients:

1 quart heavy whipping cream

1 box white chocolate pudding mix

1 bag toffee bits, with or without chocolate, reserve some for garnishing

1/4 cup caramel sauce

Directions:

In the bowl of a stand mixer, with the wire whisk attachment, beat the whipping cream, caramel sauce and pudding mix until stiff peaks form, do not over beat. Gently fold toffee bits into the whipped cream with a rubber spatula, making sure to scrap the sides and bottom until well combined.

Serve as a dip, a cookie or a cake filling.

To assemble the mini cookie cakes pictured, pipe or spread some of the toffee mousse on top of one cookie, then place another cookie on top of the mousse and top that cookie with more mousse. Top with caramel sauce and toffee bits or you can add another cookie and repeat the steps until you have as many layers as you want.

You don’t even have to stack them. Just pipe the mousse on top of each cookie, garnish and enjoy. Try this with any flavor cookie. Omit the caramel sauce and toffee bits and as long as you use a good quality chocolate, this will be the best white chocolate mousse. I’ve used it for years as a filling for my cakes.