Butter Toffee Chocolate Chip Crunch Cookies
- Yield: 4 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 118
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 9
- Sodium
- 54
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
Ingredients
Crisco® Original No-Stick Cooking Spray
1 cup firmly packed light brown sugar
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 large egg, lightly beaten
2 tbsps. milk
1 tsp. salt
3/4 tsp. baking soda
1 tsp. vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 cup coarsely chopped pecans
1/2 cup semi-sweet chocolate chips
1 (8 oz.) pkg. toffee baking bits
Directions
- HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
- COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
- ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
- DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
- BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.