Sunday, October 26, 2008

Buttery Toffee Cookies

(Don’t bother reading my review. Just scroll down to the recipe and make the cookies. Yes, they’re that good!)

If you want to buy toffee bits, don’t look for them in New Jersey. I have, literally for years, with no success. In the meantime, I’ve been accumulating recipes that use them in hopes of either locating my elusive prey or asking A to pick some up for me when she visits her family in the Midwest. There are plenty of toffee bits there, I understand.

A few weeks ago, I dashed into my local Acme to pick up a few things and stopped dead in my tracks. There they were. An entire shelf of Heath toffee bits in a holiday baking display. I grabbed a couple of bags to throw into my freezer. Those bags looked awfully forlorn, so I stopped by the Acme a few days later to grab a couple more bags. It’s a good thing I did. I haven’t seen any since.

I wasn’t able to do any cooking or baking over the summer, so I used the time to reorganize my recipes. That’s an exaggeration. What I really did was take all the clippings, photo copies and printouts from my computer and throw them into a large basket so that I no longer have to turn my entire house upside down searching for a particular recipe.

So I knew exactly where to find the cookie recipe that started the Great Toffee Bit Hunt years ago. It’s one of those recipes from the inside of the butter packaging. It’s an extremely simple recipe but so is the recipe for chocolate chip cookies! I only strayed once from the directions and instead of stirring in the toffee bits by hand, I used my mixer. Just laziness on my part. The cookies took exactly 12 minutes to bake and the batter yielded exactly 48 cookies.

These cookies are so good that I would make them without the toffee bits. They are the best butter cookies I have ever tasted.

Verdict: Yum!! This one’s a keeper!!

Buttery Toffee Cookies
(source: Land O Lakes Butter Package)

1 cup Land O Lakes Butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (8-ounce) package milk chocolate toffee bits

Heat oven to 350°F. Combine butter, sugar, eggs and vanilla in large mixer bowl. Beat at medium speed, scraping bowel often, until creamy. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed. Stir in toffee bits by hand.

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet.

4 dozen cookies

Recycle: vanilla bottle

Compost: eggshells

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