Toffee Cookies
It seems fitting that the first recipe on here would be toffee cookies. When ever in doubt, go for toffee cookies. These flat, chewy stackable cookies are my go-to when I need to make something quick to bring to a party or as a last minute birthday present. I affectionately call them crack cookies. I end up making these so much, that in addition to my usual pantry staples (flours, sugars, etc.) I also stock bags of toffee.
These cookies are as close as you can get to eating raw cookie dough in baked cookie form. Slightly crisp on the edges, but doughy and chewy in the center, I will confess to eating the tiny morsel of dough that's not big enough to make a final cookie with. Sugary sweet, crunchy deliciousness!
These little things taste great for days afterward if kept in a sealed container (if they last that long) so be prepared to make many batches. Buy yourself a 1.5 tablespoon scoop for this recipe, it'll make quick work of scooping this dough.
Toffee Cookies
Makes about 4 dozen
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup pack light brown sugar
1 teaspoon vanilla extract
2 eggs
1 package toffee bits, either 8 or 10 ounces, (roughly 1 1/2 cups) - the more the merrier!
- Heat oven to 350 degrees. Lightly grease cookie sheet, set aside.
- 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 spoonfuls onto prepared cookie sheet with metal scoop or two spoons. Space two inches apart.
- Bake 9 to 11 minutes or until lightly browned. Cookies will appear domed and beginning to brown slightly on the edges, but still pretty doughy. With about 30 seconds left on the time, smash the cookies with a metal spatula so that they're extra thin. One quick motion works best to smash them, rather than gently pressing on them - this will keep the cookies from sticking to the spatula.
- Cool for five minutes on cookie sheet to allow cookies to firm up slightly then transfer to wire rack. Cookies will solidify as they cool.
