From The Kitchen Of Rachelle Underwood

Sunday, January 8, 2012

Toffee Almond Chip Cookies

These are so good. It's like english toffee in a cookie form. They are the chewiest cookie I have ever had, and that is not a bad thing. I made this recipe during the holidays, and just remembered that I needed to post it. The baking time is finicky, as you do not want to burn the toffee bits. So, even though the cookies may not look done, remove from the oven once the edges start to turn golden and let sit on the cookie sheet. This insures a chewy cookie.They are truly a winner. By all means, if there is an ingredient that does not suit you, leave it out. But, you must, must, must include the toffee chips. (P.S. the dough is soooooooo good!)

Toffee Almond Chip Cookies

1 c butter
1 c brown sugar
1 c sugar
1 tsp vanilla
2 eggs
1/2 tsp salt
2 c flour
1/4 tsp baking soda
1/2-3/4 bag of toffee chips (I used heath bar chips)
1 c chocolate chips, chopped
1 c oatmeal
1/2 c coconut
1 c almonds, toasted and chopped

Preheat oven to 325 degrees. Mix butter and sugars until fluffy. Add eggs and vanilla and mix well. Add flour, salt and baking soda, mix until combined. Add oats, chopped chocolate, coconut, chopped nuts, and toffee bits. Stir to combine. On a baking sheet drop dough by rounded tablespoons. Bake for 10-12 minutes, or just until the edges turn golden. Let cool on cookie sheet before removing.

1 comment:

Becca said...

These sound heavenly Shell!