The Great Cookie Experiment: Week 2
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Another batch of cookies has made its way into the freezer today. It was my turn to pick a new cookie this week and I chose some with toffee bits since I do enjoy toffee now and then. They turned out chewy and soft, which I like, but these won’t be a part of my recipe book. They were worth a try!
Brickle Drop Cookies
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1-1/3 cups (8-oz. pkg.) Heath Bit ‘O Brickle Toffee Bits
1. Heat oven to 350 degrees F. Lightly grease cookie sheet.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.
3. Drop by heaping teaspoons onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.
Yield: About 6 dozen cookies.
Ratings:
Me – B, not very flavorful other than the pieces of toffee that you happen upon with each bite. Might have been better if I’d dipped it in coffee?! 🙂
DS1 – B-, okay enough to eat an entire cookie, but wouldn’t make them again, if given the chance.
2 Comments
I am sitting here with my cup of coffee wishing I had one because I love toffee!!! I love it enough I might try even with your B rating!
Kevin was diagnosed with celiac, so I'm having to re-learn how to bake, so I'm kinda glad that these weren't too tempting!!! 😉