2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
3 large eggs
2 tsp vanilla
2 cups English toffee bits, such as Skor or Heath
1 3/4 cups pecans, toasted and chopped
Position rack in the centre of the oven and preheat the oven to 350 F. Line two baking sheets with aluminum foil and spray the foil with nonstick cooking spray.
Sift together the flour, baking powder, baking soda and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium-high speed until light, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract. At this point the dough will look curdled. At low speed, add the flour mixture, mixing just until blended. Using a wooden spoon, stir in the toffee and pecans.
Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake, one sheet at a time, for 14 to 16 minutes, unitl the cookies are starting to turn golden brown around the edges. Let the cookies cool on the baking sheets for 2 minutes, then carefully transfer them to a wire rack and cool completely. Makes about 48 cookies.
Store in an airtight container at room temperature for up to a week.
From: The Good Cookie by Tish Boyle, 2002
I just finished pulling these out of the oven for a gathering I'm having tonight. They taste kind of like chocolate chip cookies and I'm hoping the girls will enjoy them. I think chopping up Skor or Heath bars is a good idea because I'm not getting as much toffee flavor as I would have liked. Maybe I just don't have your magic touch! ;)
ReplyDeleteAnon - I agree with you - the toffee bits don't pack much of a flavour punch. Chunks of Skor would have been much better. Sometimes things I bake don't come out as planned...everyone liked these cookies more than I did. I hope the girls like them regardless since you put so much effort into making them. Take care!
ReplyDeleteI had a Starbucks Toffee cookie the other day and I just had to make them for Xmas treats. These cookies came out delicious! When they start to cook they spread out into a perfect circle shape. I searched for "toffee bits" but could not find any so I spent .87 Cents on about 11 Heath and Skor bars. I wanted a pure toffee cookie so I heated each bar up for a few seconds and scraped off the chocolate on every bar! Then I put them in a freezer bag and hit them gently with a meat tenderizer to make nice medium chunks. It took some time but was well worth it!
ReplyDeleteI came across this post while searching for Starbucks Almond Toffee Cookies with Pecans also. I'll have to try this recipe out and add almonds. I live across the street from the Farmer's market (in Los Angeles), we have a great candy shop that will surely have real toffee to use.
ReplyDelete