Almond Chocolate Toffee Crunchies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 8 |
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I recently made these cookies using half milk chocolate and half white chocolate chips, I just had to post the recipe... they are just fantastic! also, the dough freezes excellent. Ingredients:
1 cup butter, softened (no subs!) |
3/4 cup packed brown sugar |
1/2 cup white sugar |
1 large egg |
1 1/2 teaspoons almond extract (for a stronger almond flavor use 2 teaspoons extract) |
1 3/4 cups all-purpose flour |
1 cup oats (not quick or instant) |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 (200 g) package skor toffee pieces |
1 cup milk chocolate chips |
1 cup slivered almonds |
Directions:
1. Set oven to 375°.
2. Set oven rack to second-lowest position.
3. Line a baking sheet with parchment.
4. In a bowl, beat the butter, brown sugar, white sugar, egg and almond extract for about 3-4 minutes or until light and fluffy.
5. In another bowl combine flour, oats, baking soda and salt.
6. Add the flour mixture to the creamed mixture until blended.
7. Stir/mix in toffee chips, milk chocolate chips and almonds; mix well to combine.
8. Drop dough by tablespoonfuls onto baking sheet, leaving about 1-1/2 inches between dough.
9. Bake for about 8-12 minutes, or until light golden brown.
10. Cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.
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