Sunday, July 24, 2011
Toffee Cowboy Cookies
1 c butter, softened
1 c brown sugar
1 c sugar
1 tsp vanilla
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c oats
1 c milk chocolate chips
1/2 c milk chocolate coated toffee chips
Cream the butter and sugars together until smooth. Add eggs and vanilla.
Sift flour, baking soda and powder, and salt together. Add to batter.
Stir in oats, chocolate chips, and toffee bits.
Spoon onto cookie sheet. Bake at 350 ° for 10-12 minutes.
Comments from the cook: Toffee has an amazing way of really jazzing up a cookie! I cooked these for just over 9 minutes, because I prefer cookies super-chewy instead of crispy. They turned out perfectly, though they always look like they might be underdone when they first come out.
As is usually the case, refrigerated dough will take a little bit longer to cook, but cooks up wonderfully also.
Original "Cowboy Cookie" recipe found in the Worldwide Ward Cookbook by Deanna Buxton (nuts omitted and toffee added). Some instructions/text taken from cookbook.