The original recipe was built around a Swedish candy bar called Daim that, fortunately, has two nearly identical.
These delicious Pumpkin Cookies have crisp edges and chewy, buttery, toffee-studded centers.
They require just one-bowl and no-mixer!
Ingredients of Toffee Crisp Cookies
- Prepare of all-purpose flour.
- You need of baking soda.
- Prepare of salt.
- Prepare of unsalted butter, at room temperature.
- Prepare of Light brown sugar.
- It's of granulated sugar.
- Prepare of large egg.
- Prepare of large egg yolk.
- You need of vanilla extract.
- Prepare of broken heath bar candy bars (milk chocolate covered toffee bars) about 6 full size bars.
- You need of cocoa krispies cereal.
Toffee Crisp Cookies step by step
- Preheat oven to 325. Line bang sheets with parchment paper.
- Whisk flour, baking soda and salt in a bowl, set aside.
- In a large bowl beat butter with both sugars about 2 minutes until light and fluffy.
- Add egg, egg yolk and vanilla and beat in.
- Add flour mixture and stir until well blended but not overmixed.
- Fold in heath chunks and cocoa krispies, being careful not to crush cocoa krispies.
- Roll dough into 1 inch balls, press top slightly to flatten, place 2 inches apart on prepared pans.
- Bake for 10 to 12 minutes just until light golden, don't over bake for chewy cookies. Cool 1 minute in pan then transfer to wire racks to cool completely.
Toffee Oat Cookies. "A friend shared this delicious recipe with me," writes Jean Andrea from Burkesville, Kentucky. The crisp yet chewy cookies are bound to satisfy big and little kids alike. After the Soft Toffee Cookie experiment, you'd think I'd lay off toffee cookies for awhile. This wasn't soft like the other toffee cookie but was crisp and crunchy in a good. What makes these Toffee Oatmeal Chocolate Chip Cookies the best?
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