Having recently returned from a trip halfway across the planet, I wanted something quick and easy. With all the jet lag and catching up, it had to be something you could make even half asleep. Plus, I needed to make some cookies! Since I'm pretty much always low on time (and love efficiency), I wanted something quick, easy, and most importantly, tasty. Something simple, but not too typical. In the end, Mint Chocolate Chip and these Toffee Cookies went up against each other. And, as you can guess, the deciding vote went to Toffee Cookies. I'd made Oatmeal Toffee Cookies before, but this time, I wanted simplicity - just cookies and toffee. Simple. Another plus - these drop cookies need no rolling out or anything. Simply mix the dough and drop it on a baking sheet. Once they're baked and ready, just take these golden brown and delicious cookies out. They're ready to get gobbled!
Yield: 3 dozen cookies
|1/2 cup||butter, room temperature|
|1/2 cup||brown sugar||I used dark brown.|
|1 teaspoon||vanilla extract|
|1.5||eggs||I used 2 whites and 1 yolk, but two eggs should work too.|
|1 teaspoon||baking soda|
|1 teaspoon||cream of tartar|
|4 ounces||English toffee bits|
- Form Wet Team by beating butter, sugar, vanilla, and eggs together.
- Form Dry Team by mixing flour, baking soda, cream of tartar, and toffee bits.
- Introduce the two teams, mixing until just blended.
- Drop about 2 teaspoons at a time onto a baking sheet, and bake at 350F for about 10 minutes.
- Gobble cookies!