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Toffee cookies cooling

Toffee cookies are Hub’s favorite cookie in the world.  For his birthday, his sister baked him three dozen toffee cookies and they were gone in a week, I kid you not.  Although she gave him the recipe months ago, we haven’t been able to make these delicious cookies because no store carries toffee bits.  Hard to believe, but we actually looked at several Safeway and Lucky’s stores.  They have milk chocolate, dark chocolate, butterscotch, white chocolate, and everything else you could want, except toffee bits.

This past weekend, Hubs and I were at Lucky’s.  Lo and behold, milk chocolate toffee bits were there in the baking section!  We quickly snatched up a bag and headed home to try this recipe out.  (Note to self: we must head back to Lucky’s and buy up more bags of toffee bits before they disappear again.)

Needless to say, it is a winner!  These moist, chewy cookies are packed with English toffee throughout, and the taste does not disappoint.  Believe it or not, Hubs actually baked these cookies.  Its the first time I’ve ever seen him cook/bake anything since we got married (rice and microwaveable food don’t count).  I measured everything out and prepped the ingredients, but he did everything else.  Woo hoo!  Yay Hubs!  (Trust me, its a big deal.)  🙂

I would add that the cooking times of “nine to eleven minutes” should be considered estimates, as actual cooking times will vary, depending on your oven strength and cookie size.  For a batch of regular-sized cookies, five minutes was all we needed before the bottoms started to burn.  For a batch of super-sized cookies, a little over eleven minutes was required to bake the cookies all the way through.

Toffee cookies and milk

Toffee Cookies

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (10 ounce) package toffee bits

Heat oven to 350 degrees F.  In a medium bowl, stir together flour, baking soda and salt.  In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.  Add eggs and blend thoroughly.  Gradually add flour mixture, beating well.  Stir in toffee bits.

Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).  Bake 9 to 11 minutes or until lightly browned.  Cool slightly, remove from the cookie sheet to a wire rack, then cool completely.

Makes 3 dozen.

Super sized toffee cookies

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