Recipe courtesy of Jeannie Eddy
Toffee Crunch Cookies
- Level: Easy
- Yield: 45 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 45 servings
- Calories
- 146
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 2
- Cholesterol
- 18
- Sodium
- 29
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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
Directions
- 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.