Tuesday, September 6, 2011

turtle cookes

When I seen this recipe i knew I had to share it will all of you. I plan on making these soon, I have to be good since I jsut joined WW. Let me know if you make them and what you think. Also go check out http://www.mybakingaddiction.com/turtle-cookies-recipe/ and all her yummy recipes, let her know that April's home cooking sent you over. :o)

yield | 1 1/2 dozen 5-inch cookies


  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups dark chocolate chips
  • 1 cup caramel bits
  • 1 cup chopped pecans


  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.
  3. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  5. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
  6. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  7. Repeat with remaining dough.


For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
I used Caramel Bits from King Arthur Flour, but I have seen the Kraft variety at my local market – although I can not attest to how they perform in this recipe.
-Recipe adapted from the New York Times.

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