Sticky Toffee Spice Cookies

Sticky Toffee Pudding is a classic British dessert, but I suppose this time of year it is more common to have a Christmas pudding with a festive meal. I like both, but honestly, you can’t eat too much Christmas pudding as it is so rich. One time when my husband and I were in England we went to Betty’s Tearoom and got a Christmas pudding. It was absolutely wonderful, and it is traditional to light it afire. Nothing says Christmas like lighting something on fire!

I love Sticky Toffee Pudding just as much, although it uses dates rather than a mixture of dried fruits. I did have chopped dates (because you certainly don’t want to cut dates yourself!) but I had the mix of dried fruits used for fruitcake right on the counter, so I used that. The fruitcake blend has a lot of dates, so I figured I would be good. This recipe is flexible so you can use what is available to you.

I also changed the spices somewhat. I don’t like cardamon, so I used ginger instead. I also used Chinese Five-Spice in place of garam masala. Again, use what you like! I ended up making a double batch of these, about 60 cookies, so my husband could take some to a lunch gathering at work. These cookies are SO GOOD! They do taste like the holidays, and they were good with the mixed dried fruit. I’m glad there were a lot of these left, as they are tasty and you just keep eating them.

Sticky Toffee Spice Cookies
1/4 cup rolled oats
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon Chinese Five-Spice
1/2 cup butter, room temperature
1/4 cup sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons molasses
1 teaspoon vanilla
1 cup chopped pecans
1/2 cup toffee bits
1/2 cup caramel bits
1/2 cup chopped dates (or dried fruit)

1/2 cup white chips
1 teaspoon shortening

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Place the oats into a food processor and finely grind the oats. Combine the oats in a medium bowl with the flour, baking soda, salt, cinnamon, ginger, cloves, and the Chinese Five-Spice.

In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until light. Add the egg, molasses, and vanilla and stir until blended, about one minute. With the mixer running on low, gradually add the oat/flour mixture. Fold in the pecans, toffee bits, caramel bits, and dates with a spatula.

Shape the dough into 1-1/2” balls and place on the prepared baking sheets.

Bake for 12-14 minutes, until beginning to brown along the edges. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Once the cookies are cool, make the drizzle: in a small microwave-safe bowl, combine the white chips and shortening. Melt in the microwave, stirring frequently, until the mixture is smooth. Drizzle over the cooled cookies.

Recipe from Go Bold with Butter