I like to put my own spin on the classics. I’m rewriting “Oliver Twist” – just kidding; I never read it – I’m a Cliff Notes guy. In this case, though, I’ve turned the British baking classic Sticky Toffee Pudding into a cookie. Caramel, dates, and crunchy toffee bits in a soft cookie. I hope you like it.

2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon nutmeg
1 stick butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup dates, diced fine
1/2 cup caramel ice cream topping
1/4 to 1/2 cup toffee bits

In bowl 1 add flour, baking powder, baking soda, nutmeg, and salt.

In bowl 2 cream butter and brown sugar until smooth.

Add eggs and beat for 2 minutes. Add molasses and vanilla and beat until combined.

Add dates and mix until combine.

Refrigerate for 1-3 hours.

Heat oven to 350.

Scoop on to a parchment-lined baking sheet.

Bake for 10 minutes or until golden brown.

Let cool for 20 minutes then drizzle with caramel and sprinkle with toffee bits.

Serve.