Sunday, January 1, 2012

Toffee Chocolate Chip Cookies


I made Zignat's wonderful toffee cookie recipe, with a few changes according to what I had in the pantry at the time. I kept over baking each batch until finally getting the last few cookies right. They taste much better alittle under done when cooled. 







Toffee Chocolate Chip Cookies

2 1/4 cups of all-purpose flour
3/4 cup oats
1 tsp of baking soda
1/2 tsp of salt
1/2 cup of butter (1 stick)
1/2 cup margarine (apparently this is important if you want them to be more chewy than crisp)
3/4 cups of sugar 
3/4 cups packed dark brown sugar
1 tsp. vanilla extract
2 eggs
1 c. Heath toffee bits
3/4 cups of semi-sweet chocolate chips
3/4 cups Hershey's milk chocolate bar, cut into chunks
1/2 cup butterscotch chips

Directions
Preheat oven to 375. Combine first four ingredients into small bowl and set aside.

Combine both sugars, butter, margarine, and vanilla in another bowl until blended. Add in eggs and beat well. Add in flour mixture alittle at a time until it's all combined. Add in last four ingredients until just combined. Drop dough onto the cookie sheets and bake 8-10 minutes until the cookies are lightly brown.

1 comment:

Zignat Abdisubhan said...

Yes, these cookies always need to be under-baked. Good job!

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