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| Courtesy of Bright Idea Photo |
I decided to make these because my cousin Jesse is coming for Christmas and last time I made them he liked them so much he asked for the recipe. I made these on my pre-blogging marathon a while back when Ally and Zoe were at their Grandma's and Mike was gone too. So into the freezer they went until Jesse comes at Christmas!
These cookies start out nice and soft and chewy and then they crisp up as they cool. I love them fresh from the oven the best. Well, really what isn't the best fresh from the oven?
I didn't really change anything except these cookies have a lot of sugar so I subsituted the granulated sugar for baking Splenda.
Ingredients
adapted from Hershey's Chipits
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (softened) butter or margaine
3/4 cup granulated sugar
1 tsp vanilla extract
2 eggs
1-1/3 cups CHIPITS SKOR Toffee Bits
3/4 cup packed light brown sugar
Directions
1. Heat oven to 350 degrees. Lightly grease cookie sheet.
2. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.
3. Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Week 6 Twelve Weeks of Christmas:
