In my last US trip I saw different types of choco / toffee / butter scotch chips or bits I was so excited and picked up few. In Singapore in most places we get only Chocolate chips. When I saw Toffee without 2nd thought I grabbed it. From childhood I am big fan of toffee. During my school days I loved the one with green wrapper ( not sure about the brand) I normally save every penny to get that toffee. I wanted to make use of this toffee bits and make some cookies. After searching for sometime and I have zeroed in http://www.tasteofhome.com/recipes/egg-free-toffee-chip-cookies. I made some changes to the base recipe based on my taste.Pin It Now!
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 1/4 cup olive oil
- 1.5 teaspoon vanilla extract
- 3 cups all-purpose flour (original called for 2.5 but I found the dough is bit loose so added another 1/2 cup)
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk chocolate English toffee bits
- Line the baking tray with baking paper. Keep it aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in the water, oil, Vanilla, baking powder, salt, backing soda. Mix well. Gradually add in flour and toffee bits. Make it to a soft dough. Keep it in the fridge for 30-40 mins
- Take a small marble size balls (since I wanted bit size. I am pretty bad in making same size balls so forgive me for different sizes here. ) and flatten it between your palm. And place it on the baking tray.
- Pre-heat the over at 180 degrees. Bake the cookies for 13-15 mins or till sides are brown in color. Enjoy the cookies