Why I don't bake.

I'm not one much for baking and there is a good reason for that. Aside from the fact that baking is more of a science and you must be precise, while I prefer to toss things in and use a recipe more as a guideline, I have another reason I don't bake. We eat it all. I have no self control. I made these fantastic Skor Bits Cookies on the weekend for the holidays. I ate 7 on Saturday. So did Tim. We had such a sugar high going. But for 2 people who don't eat a lot of sweets, it left us with a yucky feeling in our stomachs. I finally had to freeze most of them. I left us out a dozen. This is what was left by Tuesday....

Here is the recipe I got from a friend who got if from her mother. If anyone knows where it originally came from, let me know so we can give credit where credit is due. These really are fantastic and they freeze beautifully!

SKOR COOKIES

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1-3/4 cups (10-oz. pkg.) SKOR English Toffee Bits

1. Heat oven to 350F. Lightly grease cookie sheet or use parchment paper.
2. Stir together flour, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Drop by rounded teaspoons onto prepared cookie sheet.
3. Bake 9 to 11 minutes or until lightly browned but still soft, don't over cook!! Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies

I cooked mine for 14 minutes because I thought they were too soft and they ended up too hard, still tasty and will dip nicely in coffee or hot chocolate over the holidays but won't cook them that long again.