In a Pinch

I was baking some sweets for my sweet soldier the other day and found myself in a little bit of a pinch.  I had already baked one batch of Chocolate Peanut Butter Chip Cookies (the recipe listed on the back of the Reese's Peanut Butter chips package...one of his favorites), and  ran out of vanilla.  I bake a lot and usually have extra in my cabinet, but I haven't exactly been on top of things lately.  I really wanted to bake a second batch of cookies...Ultimate Chocolate Chip Toffee Cookies (a Paula Deen recipe I got from my boss when I worked at a scrapbook store our first year in Clarksville). 

What was I to do?  It was snowing outside and my sweet little guys were down for a nap.  I really didn't want to go next door either...so I used my trusty sidekick...the AMAZING IPhone!  I seriously don't know what I ever did without one!  Anyway, I found out that you can substitute maple syrup teaspoon for teaspoon for vanilla extract.  I was a little skeptical, but it totally worked and I really could not tell the difference.  I also ran into another issue...rock hard brown sugar.  I remembered that you can heat up hardened brown sugar in the microwave and it will soften.  It worked like a charm! 

So a doomed batch of cookies turned out very yummy in the end, and I have to say my perseverance and intuition had me feeling pretty FABULOUS!  I also just love how therapeutic cooking is for me.  I always feel so relaxed afterward.  Especially when I have good music playing in the background...I sort of get lost in what I am doing.  Such a good feeling these days when my days are so full.  Here is the recipe for Paula's Ultimate Chocolate Chip Toffee Cookies, and I hope you'll remember these tips when you are in a pinch!

Paula's Ultimate Chocolate Chip Toffee Cookies

Taken from Paula Deen's "Chocolate Celebration"

1 1/2 c butter, softened

3/4 c sugar

1 1/2 c firmly packed brown sugar

2 tsp vanilla extract

3 large eggs

4 1/2 c all-purpose flour

1 1/2 tsp baking soda

1 tsp salt

1 8oz pkg toffee bits

1 12oz pkg semisweet chocolate chips

Preheat oven to 350 degrees.  In a large bowl, combine butter and sugars.  Beat at medium speed until fluffy.  Beat in eggs, one at a time, beating well after each.  Beat in Vanilla.  In a medium bowl, combine flour, baking soda, and salt.  Gradually add to butter mixture, beating until combined.  Beat in toffee bits and chocolate chips.  Drop cookies by heaping tablespoons (I actually use a cookie scoop to ensure each cookie is the same size), about 2 inches apart.  Bake for 12 to 14 minutes, or until lightly browned.  Let cool on the cookie sheet for 1 or 2 minutes.  Remove to rack to cool completely.

Ready to send to my hubby in Afghanistan... I spruced my containers up a bit for Valentine's day.  I know he'll think they're fabulous!