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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup sugar
1/2 cup confectioners sugar
1/2 cup butter, softened
1/2 cup vegetable oil
1/2 teaspoon almond extract, vanilla extract
1 large egg
1 3/4 cups flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup almonds, roasted and chopped
3 ounces of cut-up chocolate-covered English toffee bars (Heath Bars)
5 ounces of chopped milk chocolate with toffee (Symphony Bar)
In a mixing bowl, combine granulated sugar, powdered sugar, butter, oil and both extracts. Beat until very well blended. Beat in egg.
In a separate bowl, thoroughly stir together both flours, baking soda, salt and cream of tartar. Stir flour mixture into butter mixture. When flour mixture is incorporated, stir in almonds and chopped toffee bars. Chill dough for about an hour.
Preheat oven to 350. Place oven rack in center of oven and have ready 3 ungreased cookie sheets. Scoop up generously rounded tablespoons of dough and place balls of dough 3 to 5 inches apart on one of the ungreased cookie sheet. Bake for 15-18 minutes. Pull tray from oven and immediately poke chopped milk chocolate toffee (Symphony) chunks into cookies. Let cool on pan for 3-5 minutes; transfer to a wire rack to cool. Repeat with remaining dough and cookie sheets – I like doing one tray at a time.
These cookies are best served after they have cooled. If you serve them warm, the toffee has a chewy texture.
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ALMOND TOFFEE CHUNK COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup sugar
1/2 cup confectioners sugar
1/2 cup butter, softened
1/2 cup vegetable oil
1/2 teaspoon almond extract, vanilla extract
1 large egg
1 3/4 cups flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup almonds, roasted and chopped
3 ounces of cut-up chocolate-covered English toffee bars (Heath Bars)
5 ounces of chopped milk chocolate with toffee (Symphony Bar)
In a mixing bowl, combine granulated sugar, powdered sugar, butter, oil and both extracts. Beat until very well blended. Beat in egg.
In a separate bowl, thoroughly stir together both flours, baking soda, salt and cream of tartar. Stir flour mixture into butter mixture. When flour mixture is incorporated, stir in almonds and chopped toffee bars. Chill dough for about an hour.
Preheat oven to 350. Place oven rack in center of oven and have ready 3 ungreased cookie sheets. Scoop up generously rounded tablespoons of dough and place balls of dough 3 to 5 inches apart on one of the ungreased cookie sheet. Bake for 15-18 minutes. Pull tray from oven and immediately poke chopped milk chocolate toffee (Symphony) chunks into cookies. Let cool on pan for 3-5 minutes; transfer to a wire rack to cool. Repeat with remaining dough and cookie sheets – I like doing one tray at a time.
These cookies are best served after they have cooled. If you serve them warm, the toffee has a chewy texture.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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