Cookies of the Month

MARCH COOKIE OF THE MONTH: HEATH BAR COOKIE

By: Ron Gordils, Executive Chef at Old North State Club

Growing up my great grandmother would always hand out Heath Bars for the holidays. That and a five dollar bill for every birthday, Christmas and even Easter card she would hand out. She has been gone for a few years now, but anytime I have a Heath Bar I think of her. This cookie is a delicious balance of cookie dough and crunch. ENJOY!

INGREDIENTS

2 1/2 Cups All-purpose Flour 1 teaspoon Salt 1 teaspoon Baking Soda 1 Cup (2 sticks) Unsalted Butter 3/4 Cup Brown Sugar 2 Eggs 3/4 Cup Granulated Sugar I teaspoon Vanilla 1 1/2 Cups Chopped Heath Bar (about 8, 1.4 ounce bars) 1/2 Cup Chopped Walnuts DIRECTIONS: Whisk dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

Whisk butter, sugars, vanilla, then add eggs: In a large bowl, beat together the butter, brown and white sugars, and vanilla. Beat in the eggs one at a time.

Make and chill dough: Add the flour mixture a third at a time, beating after each addition. Beat in the Heath bar walnut mixture. Chill cookie dough for at least 30 minutes - better an hour or longer.

Spoon out dough balls onto a cookie sheet: Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Leave ample space because they do spread.

APRIL COOKIE OF THE MONTH

By: The Easter Bunny

INGREDIENTS 3/4 Cup Butter, softened 1 Cup Packed Brown Sugar 1/2 Cup Granulated Sugar 2 Large Eggs 1 teaspoon Pure Vanilla Extract 1½ Cups All-purpose Flour 1 teaspoon Baking Soda 1 teaspoon Ground Cinnamon 1/4 teaspoon Kosher Salt 1 Cup Packed Shredded Carrots 3/4 Cup Unsweetened Shredded Coconut 1/2 Cup Raisins 2 Cups Old-Fashioned Oats

Cream Cheese Glaze:

1 Cup Powdered Sugar 1oz Cream Cheese (room temp) 4 teaspoon Milk 1/4 teaspoon Pure Vanilla Extract

DIRECTIONS: Preheat oven to 350º and line a baking sheet with parchment. In a bowl of an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined. Stir in carrots, coconut, raisins, and oats and mix until just combined.

Scoop 1” rounds of dough onto baking sheet. Bake until golden, 15 to 18 minutes.

Let cool.

Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined.