Toffee Crunch 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.
Recipe courtesy of Jeannie Eddy (1st Place)