June 7, 2012

Toffee Nut Crunch Cookies

Life at our house these days is wonderful. The kids are playing outside in this beautiful weather with much later bedtimes. The pollen seems to have gone down here in landlocked Atlanta with all of our rain. The garden veggies seem to get bigger by the minute. I have even had time to bake just for fun. *Gasp* Usually I bake for a purpose. Something to share with others or an event to celebrate, but occasionally I bake just because. It's a walk on the wild side!

These cookies were good. No, these were GREAT. The entire large batch disappeared from our house in only a couple of days. Ok, we did share a few. I was thinking about omitting the coconut because I don't usually like bagged coconut (give me a coconut right off the tree, that's another story), but it didn't overwhelm this flavorful recipe. They are crunchy, sweet, nutty and buttery.  Really, what else could you ask for in a cookie??

Toffee Nut Crunch Cookies
from Taste of Home

1 c butter, softened
1/2 c vegetable oil
1 c sugar
1 c brown sugar
1 tsp vanilla
2 eggs
3 1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 c oats
1 c flaked coconut
3 c rice cereal (Rice Crispies)
1 c chopped walnuts or pecans

Heat oven to 350 degrees.

In a mixer, cream butter, oil, sugars and vanilla. Add the eggs, one at a time, beating well in between. In another bowl, whisk together flour, powder, soda and salt. Add flour mixture to mixer bowl on a slow mix to combine. Add in oats and coconut combine again. Remove from mixer stand and stir in the cereal, nuts, and toffee bits.

Drop by small ice cream scoopfuls or tablespoonfuls onto an ungreased sheet (lined with silicone baking sheet if you have it). Bake for 10 minutes, until light brown. Cool on wire racks.


1 comment:

  1. Hmmm---these do look delicious with the coconut and toffee chips! Glad you had time to do some backing.


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