Crispy Toffee Cookies Recipes

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
• Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

Steps:

• Preheat oven to 350°F.
• In large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
• Add flour and baking powder to creamed mixture, stir until well incorporated.
• Add in toffee bits and nuts, and stir well.
• Drop dough onto greased baking sheet at least 2 inches apart, tablespoon amounts.
• Bake for 10-12 minutes or until cookies is brown.
• Remove from oven and let sit for 2 minutes, and transfer to a wire rack to cool completely.

Steps:

• In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture., Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

Steps:

• Preheat oven to 375°F Line two cookie sheets with parchment paper.
• Combine flour, peanuts and salt in food processor; process until mixture resembles coarse crumbs.
• Combine sugar, butter and corn syrup in medium saucepan; bring to a full boil over medium heat, stirring frequently. Remove from heat; stir in peanut mixture and vanilla until well blended. Return pan to low heat to keep batter warm and pliable. Spoon 6 rounded half teaspoonfuls of batter 3 inches apart on one prepared cookie sheet.
• Bake exactly 4 minutes. While cookies are baking, spoon batter on second cookie sheet. When cookies have baked 4 minutes, immediately remove from oven. (Cookies will have very light color and will appear not to be completely baked.) Remove parchment paper, with cookies still on parchment, to wire rack to cool completely.
• While second batch of cookies is baking, line first cookie sheet of with new sheet of parchment paper; continue to prepare and bake cookie in batches of six. (Note: Sheets of parchment paper can be reused after cookies are removed.) Drizzle cookies with melted.
• chocolate, if desired. Peel cookies from parchment paper. Store in airtight container with parchment paper or waxed paper between layers to prevent cookies from sticking together.

Steps:

• Note: The dough needs to be wrapped and refrigerated for at least 30 minutes and up to 1 day.
• Beat the butter and sugars together in the bowl of a stand mixer or hand-held mixer on medium-high speed until light, about 2 minutes. Reduce the speed to low and add the almonds, salt, flour, baking powder and toffee bits. Finally, incorporate the egg.
• Turn the dough out onto a lightly floured work surface and shape it into a uniform log about 3 inches in diameter and 10 inches long. Wrap it in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
• Preheat the oven to 440 degrees F. Line two baking sheets with parchment paper.
• Use a sharp knife to slice the log of dough into 1/2 inch rounds. Transfer the rounds to the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for 8 to 10 minutes or until the edges are light brown, rotating the sheet front to back about halfway through baking.
• If the cookies lose some of their shape during baking, you can remedy that during the few minutes immediately after they come out of the oven. Use a metal spatula to push in any wayward dough and coax the cookie back into roundness.
• Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool thoroughly before storing in an airtight container.

Steps:

• Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
• In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
• Stir in oats.
• Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
• Mix in butterscotch chips. The batter will be very thick at this point.
• Gently but thouroughly mix in rice cereal.
• Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
• Bake at 350° for 12 minutes.
• Gently slide the cookies off of the parchment paper onto wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
• Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.