Tuesday, September 15, 2020

Toffee Crunch Cookies


I went on a walk the other morning.  A couple walking their dog passed me.  They stopped to talk with a friend who was also walking her dog and thus I passed by them.  A few minutes later, the couple passed me again.  Embarrassed, I removed my ear piece and said, “wow – you guys have lapped me twice now.  You have a great stride.”  And the woman replied to me, “I like your singing.”  Now that’s embarrassing.  Usually, I am walking towards people and can stop singing when I am within earshot.  I rarely am passed from behind.  I’m a power walker, you know, and obviously a Broadway or The Voice wannabe (without any qualifications).

My cousin’s “evil” husband, Chris, introduced me to Tate’s Butter Crunch cookies.  They have helped me through the pandemic (thus the need for power walking).  So crispy and buttery and sweet with a hint of salt.  A little cross-pollination of a Toll House cookie with some Heath toffee bits and voila, I will sing these cookies praises from the mountain top.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 bag (8 oz) Heath toffee bits

Preheat oven to 350 degrees F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in toffee chips. Drop by rounded tablespoon onto a baking sheet lined with parchment paper.

Bake for 11-13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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