Recipe Courtesy of: Kate at OBB
INGREDIENTS
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
1/4 c. Smart Balance margarine (or similarly high-quality margarine)
3/4 c. white sugar
3/4 c. packed DARK brown sugar
1 tsp. vanilla extract
2 eggs
1 c. Heath bits
3/4 c. semi-sweet chocolate chips*
1/4 c. white chocolate chips*
*You can use 1 c. chocolate chips instead of splitting it up between the semi-sweet and white chocolate chips, but the white chocolate chips make these cookies extra-special.
DIRECTIONS
Preheat oven to 375. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined.
Drop dough onto the cookie sheets and bake 8-10 minutes until the cookies are lightly brown. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you're not careful.
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
1/4 c. Smart Balance margarine (or similarly high-quality margarine)
3/4 c. white sugar
3/4 c. packed DARK brown sugar
1 tsp. vanilla extract
2 eggs
1 c. Heath bits
3/4 c. semi-sweet chocolate chips*
1/4 c. white chocolate chips*
*You can use 1 c. chocolate chips instead of splitting it up between the semi-sweet and white chocolate chips, but the white chocolate chips make these cookies extra-special.
DIRECTIONS
Preheat oven to 375. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined.
Drop dough onto the cookie sheets and bake 8-10 minutes until the cookies are lightly brown. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you're not careful.
Makes 24 - 36 cookies
2 comments:
That sounds absolutely delightful!! I can't wait to try it... It is definately on my list.
This sounds really good, it sounds similar to BC cc cookies...isn't it so funny how some use 1/2 brwn sugar and 1/2 white sugar and some use just one or the other (which do you prefer? i like more brwn sugar in mine)and some use 2 eggs and some use 1 egg...I like the 1 egg b/c I like moist vs. cake cookies...also I have never been able to bake at 375 here. It always burns my edges...it's prob. my horrible Frigidaire oven...I SO want a Maytag...but I usually have to bring my temp down to 340 for the same time. I like white chips too, yum! I think they make cookies creamier. What cc do you like? Have you noticed the price of chips has gone up? They are averaging $2.75 here for Nestle and over $3 for Ghiradelli. Even the Walmart brand is over $2 now. Target is the only one who's store brand is $1.44. Hmmm, I wonder why? Heath bits are so yummy...I'm going to try this! :)
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