Wednesday, March 12, 2008

Toffee Crunch Cookies


Ingredients:
1 cup real butter, softened
1 Cup brown sugar, light
1 Cup white granulated sugar
1 teaspoon vanilla
2 eggs

2 Cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 10 oz bag toffee candy bits (I used the Heath brand that was chocolate covered)
1 Cup chocolate chips

1 Cup oatmeal
1 Cup sweetened flake coconut
1 Cup chopped almonds


Directions:
1. Preheat oven to 350. Cream the butter, sugar and vanilla. Beat the eggs slightly then add to butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix well. Mix in toffee bits, chocolate chips, oatmeal, coconut and nuts until just combined.
2. Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 10-12 minutes or until edges are just golden brown
* These were a good. They will be really good with a tall cup of milk.
* I didn't put the almonds in and some people suggested using parchment paper (not wax paper) underneath the cookies because they kinda stick to the cookie sheet a little.