English Toffee Cookies

According to Monday's post, I owe you kids a cookie recipe.  Not just any cookies recipe, but a new favorite cookie recipe according to Eric. Let me just say the fact that it has jumped into Eric's favorite cookie category after just one try is huge.  I think the fact that I made 48 cookies on Saturday morning and only a couple were left Sunday night speaks for itself....just sayin.  And no we didn't have a big cookout.  We took a few to the river but there were only 4 of us there to eat them and I am pretty sure I ate most of them. #sorryimnotsorry  

Any who I got this recipe from Mom.....NOT Pinterest....amazing I know, but there ARE other recipe sources out there. She got the recipe from the Best of Cottey Cooking Cookbook which has tons of pinterst-worthy recipes in it. She told me she'd made them the week before and that they were delicious. I have never been head over heels for toffee, but decided I would give them a try.  Let's just say you should ALWAYS listen to your mother because she DOES know what's best for you.

What you need:

1 stick of butter (softened)

1/2 cup shortening

3/4 cup + 1 Tbsp packed brown sugar

1/3 cup sugar

1 egg

2 tsp vanilla extract (I use Penzey's Double Strength Vanilla Extract and put the entire  amount it. I HIGHLY recommend it. If you aren't cooking with their spices and other products you are missing out.)

2 1/4 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups (8oz) chocolate English toffee pieces

How to make them:

Preheat oven to 350 degrees.

In a mixing bowl (KitchenAid Mixer), cream together butter, shortening, and sugars.  Beat in egg and vanilla extract.

In a separate bowl, combine flour, baking soda, and salt.  Gradually add dry mixture to creamed mixture on low speed until batter is smooth.

Stir in toffee pieces.

Portion dough into 1 1/2 inch balls and place on an ungreased baking sheet* 2 inches apart.

Bake for 6 minutes, rotate pan 180 degrees and bake for another 5 minutes.  Take cookies out of oven and transfer them to wire racks after about 2 minutes (give cookies them time to set).

Store at room temperature in an airtight container.  You might want to hide them from yourself or others so they don't disappear like ours did.

 *I use an all-purpose 1.25" scoop that we use for hush puppies...you know the kind that has a little scraper that goes across the scoop when you squeeze the handle and I ONLY cook cookies on my Pampered Chef baking stone because you can't burn them on it. They are both pictured below. =)

These are good to have on hand when making any cookies........

scoop                                                                                                    baking stone

Enjoy!