“Cocoa Doodle Doo”- Chocolate Drizzled Cocoa Snickerdoodles with Toffee Bits
In honor of my new cooling rack, I thought I’d put it to immediate use and bake some scrumptious cocoa snickerdoodle cookies. I found this recipe out of a book I had bought while going to school in Gainesville (Go Gators!). My friends and I used to go to the Friends of the Library books sale, where books ranged from 25 cents to about $1. I would stock up on all different kinds of cook books.
What You Need:
1 Cup Butter softened
3/4 Cup firmly packed brown sugar
3/4 Cup plus 2 tbsp. granulated sugar
2 eggs
2 Cups rolled oats, uncooked
1 1/2 Cups all-purpose flour
1/4 Cup plus 2 tbsp. unsweetend cocoa
1 tsp. baking soda
2 Tbsp ground cinnamon (I actually used cinnamon sugar instead)
Melted Semi-sweet chocolate (for drizzling-optional)
Toffee bits (optional)
Preheat oven to 375 degrees
1. Lightly grase cookie sheets or line with parchment paper. Beat butter, brown sugar and 3/4 cup granulated sugar in large bowl until light and fluffy.
2. Add eggs; mix well. Combine oats, flour, 1/4 cup cocoa and baking soda in medium bowl. Stir into butter mixture until blended.
3. Mix the remaining 2 tbsp of granulated sugar, cinnamon and 2 tbsp of cocoa in small bowl. Drop dough by rounded teaspoonfuls into cinnamon mixture; toss to coat. Place 2 inches apart on prepared cookie sheets. (For my cookies I only tossed the dough in cinnamon sugar)
4. Bake 8-10 minutes or until firm in center. Do not overbake. Remove to wire racks to cool. Makes about 4/12 dozen cookies.
5. Once cooled, I added a little Delish Your Dish flair by drizzling semi-sweet chocolate then topping it with toffee bits.
