;

Vanilla Toffee Cookies

Feb
20


Those look good, don’t they?


There was this time, years ago, that I made fun of Alton Brown for weighing cake batter (to make perfectly even cake layers).

Yeah.

So I admit that I weigh cake batter, cookie dough, bread dough, all kinds of things now. But I have an excuse! It’s because I started selling these items and when you promise, for example, a certain number of cookies and a certain weight, then you start going all Alton Brown about it. And I have to admit also that if everything you put in the oven together is the same size then everything bakes properly in the same amount of time.

I’m a weird combination of total perfectionism and very non-anal retentive, so there’s part of me that likes this and part of me that’s, like, how ridiculous. If I’m just baking for myself, I don’t even like to measure ingredients! I don’t like to give people a recipe (beforehand) when I’m teaching breadbaking. Me: “I want you to get a feel for the dough. Just pour some yeast into your hand, some sugar, start adding the flour, get to know how your dough should feel.” Though I always give them a recipe afterward.

Anyway! Here’s an ACTUAL recipe, with measurements, though you don’t really have to weigh the cookie dough, honest! (If you want to weigh them, an ounce is a good size. But you can forget I said that if you want.)

Printer-Friendly Printer-Friendly
How to make Vanilla Toffee Cookies:

1 cup butter (or margarine if you insist)
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla (or a dollop, you know)
1/2 teaspoon baking soda
2 1/2 cups flour
1 12-ounce package vanilla baking chips
1/2 cup toffee bit (Heath Bar bits)

Mix together butter and sugar; add the eggs, vanilla, and baking soda, then stir in the flour a cup at a time until you’ve got it all mixed well. Gently stir in the vanilla chips and toffee bits.

Chill the dough for at least an hour–it’s so much easier to work with cold. Shape dough into balls then roll in sugar. (Because. We always need more sugar. You can skip this step if you want.)

Chill again, at least one hour, more is better. If you’re in a hurry, put the cookie balls in the freezer for about half an hour. Cold dough holds shape better in the oven.

Bake in a preheated 375-degree oven for about 8 minutes or until lightly browned.

Makes about 3 dozen, depending on size.

This cookie is a uniquely different and delicious twist on the average chocolate chip cookie (it’s a chocolate chip cookie-based type dough), and all I can say is that these went FAST around here!

See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on February 20, 2017  

More posts you might enjoy:






Sign up for the Chickens in the Road Newsletter

Comments

3 Responses | RSS feed for comments on this post

  1. 2-20
    6:55
    pm

    Those look delicious! I’m a big fan of Alton Brown as well and I also scoffed at the weighing ingredients/batter idea…maybe I need to open my mind a little!!! If you like grilled cheese, you should check out his YouTube video called “Grilled grilled cheese”…it’s an eye opener! :)

  2. 2-21
    11:03
    am

    They look wonderful. I’ll have to try those.

  3. 2-22
    9:15
    am

    They do look really good. I saved the recipe to make for the family sometime soon, when I can get to the store for the chips and toffee. ;)

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm












If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter




The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Out My Window

Walton, WV
73°
77°
Wed
84°
Thu
79°
Fri
Weather from OpenWeatherMap

Calendar

June 2017
S M T W T F S
« May    
 123
45678910
11121314151617
18192021222324
252627282930  


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!





Entire Contents © Copyright 2004-2017 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact