butter toffee cookies
After several trips to Mrs. Fields cookies in several different malls, I finally asked why no one had butter toffee cookies anymore. Turns out they discontinued my favorite Mrs. Fields cookie. So I went on a search to find a good copycat. This recipe on Food.com is the one I thought looked best of the few that I found.
I chilled the dough for about an hour as the recipe suggested. The recipe calls for salted but I only have unsalted, so I followed this advice and added 1/4 teaspoon of salt to my dry ingredients. I also conducted a little experiment with my cookie sheets and greasing options. I tried a half sheet pan with parchment paper, a half sheet pan with butter, and one of those Wilton air cookie sheets. I didn't notice a difference in flavor or texture between the different pans, but toffee is sticky stuff, so for these cookies, I'll use the parchment paper.
They turned out amazing! Even better than Mrs. Fields.
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ cup salted butter
¾ cup granulated sugar
¾ cup brown sugar
1 tablespoon vanilla extract
2 eggs
2 cups toffee pieces (home-made butter toffee or store-bought bits)
Directions:
1. Preheat oven to 350 degrees F.
2. Sift together flour and baking soda.
3. Cream together butter, sugar, brown sugar, and vanilla.
4. Add eggs one at a time.
5. Add toffee pieces to mixture.
6. Mix creamed mixture and dry mixture together.
7. Use rounded tablespoon to measure dough.
8. Place dough at least 2 inches apart on baking sheet.
9. Bake for 10 to 12 minutes.
*If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.