toffee nut cookies

November 20, 2012


I actually made these cookies a couple weeks ago after Halloween. I guess Heath English Toffee pieces aren’t very popular with the kiddos, which isn’t that bad because it’s one of my favorites! I knew I’d devour all of the toffee pieces if I left them in the candy jar so I decided to incorporate them into a cookie. I think if I had used plain toffee {instead of Heath milk chocolate toffee} it would have been good to include chocolate somehow so hence the note about chocolate chips. These cookies were both crispy and chewy, the perfect combo! It’s a nice change from the traditional chocolate chip, but just as easy!

Toffee Nut Cookies

1 1/8 cup all purpose flour
1/4 teaspoon salt
1/2 teapsoon baking soda
1 stick butter
1/3 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 egg
1 cup chopped English Toffee pieces {I used Heath milk chocolate toffee}
1/2 cup chocolate chips {if not using Heath milk chocolate toffee}
1/2 cup old fashioned oats
1/3 cup shredded coconut
1/3 cup chopped almonds

Preheat oven to 350 degrees. Sift flour, salt and baking soda together. Set aside. Cream the butter with the sugar until light and fluffy. Add vanilla extract and egg. Add in flour mixtures a spoonful at a time, until blended. Stir in toffee, oats, coconut and almonds.

Drop dough by the tablespoon onto parchment lined baking tray. Bake for 10-12 minutes until slightly crispy on the outside by still light on top.


What’s your favorite kind of cookie to make this time of year?
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