When I was 13 or 14 years old I acquired a recipe for toffee cookies. I made said recipe a few times, making minor tweaks along the way, until it produced a crisp, chewy, melt-in-your-mouth, succulent cookie. I started making them for family get-togethers and other social functions and quickly became famous for them. Since then, every year for Christmas it is the only thing requested of me from family members. One year I thought about buying my brother-in-law an actual gift and according to my sister he pouted heavily because he wanted my cookies more than anything. So, I made him the cookies and have continued to make these cookies every year for the past 15 or so years.
Today I went into the kitchen to make a sweet treat to bring to the nurses caring for my grandma as she recovers from her surgery. I really wanted to try a new recipe but was missing one or two ingredients for every one I was interesting in making. However, I did have all the ingredients needed to make my famous toffee cookies so that is what I made. Today, for the first time in 15-ish years, I am going to share my recipe. You’re welcome.
First you’re going to want to grab a stick (1/2 c.) of butter and two large eggs and set them out for 30-60 minutes to bring to room temperature. You’ll also want to measure out 2 1/4 c. flour (I like to use bread flour for cookies but all purpose will work just fine too), 3/4 c. packed brown sugar, 3/4 c. granulated sugar (which got left out in this picture), 1 tsp. baking soda, 1/2 tsp. salt, 1 tsp. vanilla, and 1 package (about 8-10 oz.) of toffee pieces. I use Heath English Toffee Bits (be sure not to pick up the kind with chocolate).
Now throw in your toffee pieces. Adding your mix-in’s to any cookie batter before adding your dry ingredients helps the morsels get evenly distributed and makes it less likely you will over mix, resulting in a dense cookie.
Cover the bowl with something: plastic wrap, tin foil, a kitchen towel, and place in the refrigerator. Turn your oven on to 350 degrees Fahrenheit. While I’m waiting for my oven to heat I like to clean up my mess and get everything ready for baking. Since I’ve made these en masse for so many years I have this down to a science! I like to use a melon baller to keep my cookies uniform in shape and size, but you can use your hands or two tablespoons or whatever you like. I keep two cookie sheets (parchment paper optional) in constant rotation but it’s not necessary. A wire rack is kind of necessary though. I love my three-tiered one. I could use another set for Christmas time though.
Once the oven has come to 350 degrees you can go ahead and start loading up your first cookie sheet, leaving about 1 1/2 to 2 inches between each ball of dough. Don’t try to get ahead and load up both cookie sheets at once. You want the dough to stay cool and firm. Pop the first batch into the oven for 9-11minutes. For my current oven I bake these for 10 minutes but even oven differs. You’ll want to keep your eye on them the first time or two to figure out what time works best.