Description
Chewy toffee cookies with milk chocolate, white chocolate, and salted nuts. This recipe makes 1 1/2 dozen cookies.
Ingredients
- 4 Tablespoons Unsalted Butter, Room Temperature
- ¼ cups Granulated Sugar
- ⅓ cups Brown Sugar
- 1 whole Egg
- ½ teaspoons Vanilla Extract
- ⅛ cups Vegetable Or Canola Oil
- ¾ cups Plus 2 Tablespoons, All-purpose Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons (scant) Salt
- ⅛ cups (rounded) White Chocolate Chips
- ⅓ cups Roasted And Salted Cashews Or Salted Nut Of Your Choice
- ⅓ cups (rounded) Cup Heath Chocolate Toffee Bits
Preparation
Using a whisk, beat butter and sugars until creamy. Beat in eggs and vanilla extract until fluffy and smooth. Add oil and whisk until thoroughly incorporated. Add flour, baking soda, and salt. Use a spatula or wooden spoon to blend. Gently stir in white chocolate chips, cashews, and chocolate toffee bits until incorporated. (See note below.)
Preheat oven to 350°F. Drop by rounded tablespoonfuls or a #50 ice cream scoop onto prepared (lined with parchment or a silicone mat) heavy bottom cookie sheets, keeping cookies at least 2 inches apart. Bake for 7 to 9 minutes. Do not overbake. Allow to cool for a couple minutes. Transfer to a cooling rack to cool completely. Store in an airtight container.
Note: If using a standard cookie sheet, encase dough in a large plastic wrap, flatten dough to 1/2″ thick and chill for at least 30 minutes or until it firms up prior to dolloping onto cookie sheet to bake. This will help prevent excessive spreading during baking. If you have time, bake a small test batch if you are unsure about the type of baking sheet you have.
