Toffee Crunch Cookies

Total Time:
30 min
15 min
15 min

45 cookies

  • 1 cup (2 sticks) butter
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 (10-ounce) bag toffee candy bits
  • 1 cup oatmeal
  • 1 cup sweetened flake coconut
  • 1 cup chopped whole, skinned almonds

Preheat oven to 350 degrees F.

Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.

Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

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    I couldn't wait to make these cookies based on all the 5 star reviews. I loved the cripsy texture, but the cookies lacked flavor. Somehow I was expecting the toffee flavor to shine, but it didn't. I followed the recipe as written, but won't be making them again.
    Out Standing recipe! I ate the last five cookies today. I made them on friday. I spared no expense on the butter and vanilla! Most of them were a gift for my boss! 12 minutes on baking time for me.
    Good cookies - something different from your standard chocolate chip. I experimented a bit - with and without almonds, chocolate chips. Preferred without either. Substituted half of the flour with whole wheat. Also, reduced cooking time to 11 1/2 minutes. At 13 minutes, my cookies were already overdone and too crispy!
    Just finished making these cookies for the first time, and they turned out pretty delicious. Just as good as the pre-made cookie dough, or better. I left out the coconut and nuts, and used Heath milk chocolate english toffee bits (8 ounce bag and it still turned out great! Won't be the last time making these :
    The consistency is simply perfect! They are crunchy on the outside and chewy/sticky (from the caramelized toffee on the inside. The almond flavor and coconut flavor are perfect and compliment each other rather than overpower. I chopped slivered almonds instead of whole skinned because I couldnt find any, but it didnt make a difference I believe.
    I omitted the almonds because I am not a fan of nuts. I did not add anything else in its place. I halved the sugar, but kept the white/brown sugar ratio, used half whole wheat flour & half regular flour, doubled the vanilla, and used an 8oz bag of Heath toffee bits. I also baked the cookies for 12-13min. 12 min for the teaspoon sized cookies, and 13min for the bigger table spoon sized cookies. 
    My cookies did not flatten out or get crispy (except on the very edges, and I believe this is because of the whole wheat flour- which makes everything thicker. They just appeared more like macaroons in terms of shape and were less chewy than they would be without the whole wheat flour. However, everyone said they were perfectly textured and had just the right amount of sweetness!
    Crispy and chewy - my favorite texture for cookies. Definitely give this recipe a try! Omitted the almonds since I didn't have any. Used 8 oz bag toffee chips. Chilled the dough before baking and between batches - cookies just turn out better that way in my experience. Only took 10 - 12 mins in my oven on parchment lined trays. I think next time I might cut the white sugar to 1/2c and add craisins. Also need to bake them when I'm home alone since they disappeared almost as fast as I could take them out of the oven!
    Made a half batch yesterday and they were a great hit at work. Followed the recipe exactly. Rolled 1 oz. balls of dough (26 cookies and baked exactly 15 minutes. Cookies were nicely browned around the edges. As one other reviewer recommended, wait at least a minute before moving to the cooling rack so they don't sag. These would make dynamite ice cream sandwiches!
    I can understand why it won 1st place, everyone is happy I gave them a cookie. Ingredients were the best mix!
    So, so good. Didn't include the almonds and they were still spectacular. Other than that, didn't change a thing.
    Cookies came out delicious and chewy. I left out the nuts, personally, and they were easy to make.
    I added a bit of nutmeg and cinnamon to this recipe. Everyone in my lab loved them!
    I used these cookies as part of a holiday gift basket. Good thing this recipe made alot becuase by boyfriend ate a bunch of them before I even packaged them for other people! My boyfriends father said these cookies reminded him of cookies he used to eat as a kid. The only thing i changed was I omitted the coconut because I was giving them as a gift to others (I wasn't sure if everyone likes coconut). Without the coconut they were great!
    If you're in search for crunchy cookies, this is it !! Looking at the recipe, it was too sweet for my taste, so I omitted the white sugar and just used the brown sugar, and instead of using toffee bits I used dark chocolate chips. It was YUMMY!! and I think I'll make more for the holiday! :)
    Terrific! Just the right amount of chewy and crispy and not too sweet. I suggest using parchment and letting the cookies cool for several minutes on the pan before trying to remove to racks.
    I followed the recipe exactly and things turned out great. With teaspoon size cookies, I had far more than the 45 the recipe says, but this was fine. I had enough to bring to two holiday events instead of just the one. Of course, the true test was my father licking the bowl, spatula and stealing cookies from the batches as they came out of the oven.
    Awesome! Cookies are crispy,SUPER chewy inside,thin & flat. I made these cookies with a few changes. I used UNsalted butter so I increased salt to 1/2 tsp, omitted coconut (didn't have any in pantry), pecans (in TEST batch only). Recipe says to bake 15 mins. for 1 tsp. dough balls (seems too long for so little dough) I'm guessing that it should be 1 Tablespoon instead, which was how I made mine & I baked mine for 12 mins. rotating cookie sheets halfway thru. Cookies with nuts spread less than those without. Everyone says this is a keeper because of it's crispy & chewy texture. I can STOP searching for the ultimate CHEWY cookie! Yeh!  
    I was also a little skeptical about all the ingredients this calls for. The flavors compliment each other beautifully though. I did leave out the coconut and use pecans instead of almonds, but they still turned out fabulous. Bake at 15 min. on parchment paper, and the cookies are the perfect golden brown, crunchy outside, chewy inside.
    Just wanted to confirm the success of modifying this flexible recipie --still yields delicious results, which I baked for XMAS to my family's rave reviews.
    I didn't have enough LIGHT brown sugar on hand, but was able to use 1/2 c. of light & 1/2 c. of DARK brown sugar, with no problems.
    I eliminated the 1 c. coconut & substituted 1/2 cup of oatmeal (for a total of 1 & 1/2 cups of oatmeal) and successfully got the moist-chewy effect anyway.
    I used a previous Reviewer's suggestion for 8 oz (not 10 oz) of HEATH-brand toffee bits (has milk-chocolate bits too) and achieved the perfect sweetness.
    I used whole, salted almonds WITH skin (all I had on hand) and by the time they're chopped & incorporated in the batter, the almond-skin wasn't really noticable in the cookie anyway, so don't sweat it.
    I used a small ice-cream scoop that makes a golf-ball-sized mound (more generous than the Teaspoonful suggested) for a thicker, chewier cookie. DO NOT FLATTEN the ball of dough ! -- just allow it to "melt-down" into a naturally perfect 3" diameter and 1/4" thickness so that removal from the GREASED sheet is easier, too. (When I experimented with FLATTENING my golf-ball of dough, the cookie "melted" too thin & broke apart on my GREASED cookie-sheet, despite letting it cool 2 minutes prior to removal)
    Took another Reviewer's suggestion & only baked for 13 minutes (instead of 15) which DEFINITELY reduced the appearance of a browned/burnt underside caused by the melted toffee-sugar. Next time I plan on using PARCHMENT PAPER for the best appearance & easiest removal -- then maybe a thinner, crunchier cookie will be an achievable alternative to thicker & chewier.
    This recipie's flexiblity to suit various tastes is what makes it so great! Enjoy making your own version!
    Delicious! I used 3/4 cup of almonds and added 3/4 semi-sweet chocolate chips. The cookies had the perfect texture-they were cruncy, soft, and chewy. I will definitely make these again!!!
    The combination of flavors in this cookie are divine! Best to underbake and let them sit in pan for a few minutes. You will not believe how good these are especially right out of the oven! I bake at least 3 times a week and have quite a few delicious cookie recipes, but this one is my all time favorite and everyone always wants the recipe...the true test!! You won't be disappointed!! If you can't find the toffee bits, just buy 7 small Skors candy bars and chop them up. Absolutely deelish!!!
    I have been looking for a good toffee cookie recipe, and this is definitely it! They were delicious! I made them minus the nuts, because I am not a nut person... and they were still incredible. I think I might reduce the toffee to 8oz next time because 10oz was a little bit too sweet for me, but overall this recipe is amazing! Can't wait to make them again!
    It is really unusual to get a cookie recipe that really does crunch, I find most have either a soft or chewy texture. If you like your cookies crunchy you will love these.
    These are delicious and easy to make. I omitted the cocconut since I am not a fan and they turned out super, they were a hit with my family. They were crispy and softer in the center. YUMMY !! Thank you Food Network for this great recipe.
    What wonderful flavor these have! Mine didn't come out flat like the photo shows, however. The bottoms were crunchy and the middles were chewy, though - YUM!

    Maybe my few recipe changes made mine rise more? I doubled the recipe for a bake sale, used half sugar and half Splenda, used the 8 oz bags of toffee chips (after making them - I think 10 oz would be too sweet), and used pecans instead of almonds. Will make again, and again, and again!!
    These cookies are so good, chewy, and full of taste. They are easy to make but they didn't last long in the cookie jar!!
    I just loved these cookies. I also liked them cooked a little more well done, I think it brought out the toffee nicely.
    I'm not usually a huge fan of coconut, but these cookies were really good! I couldn't find toffee bits :(, so I substituted butterscotch chips instead and they still came out wonderful. Also, I turned this recipe into a cookie bar by making a simple gram cracker crust, putting the batter (minus the chips) on top, and then topping with butterscotch and chocolate chips as well as walnuts. Bake until GBD and then cut a piece served with a scoop of vanilla ice cream and drizzled caramel and chocolate sauce! Mmmm!
    These goodies are easy to make, delicious and a hit with friends and family. The only problem is they take a while to bake (I only have 2 cookie sheets) and are gone in 10 mins!
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