Last night the girls and I had Turkey Soup from the freezer and tonight we’re sneaking sandwiches into a movie theater so that we can take the girls to watch Tangled. They’ve never experienced 3-D, so it should be a hoot.
These cookies are crazy good. It’s an old recipe that I had ripped out of a magazine years ago, but it appears to be a Robin Hood Flour idea. Make them (Auntie Jino)!
Toffee Chocolate Almond Crunchies
1 c. butter, softened
3/4 c. packed brown sugar AND 1/2 c. sugar
1 egg AND 2 t. vanilla
1 c. EACH flour, whole wheat flour AND large flake oats (not quick cooking)
1 t. baking soda
1/2 t. salt
1 pkg. (200 g) Skor toffee bits
1 pkg. (270 g) milk chocolate chips
3/4 c. slivered (or sliced) almonds
Preheat the oven to 375 and line a couple of baking sheets with parchment. Cream together the butter and both sugars and then add in the egg and vanilla and mix well. In a separate bowl, whisk together the 5 dry ingredients, and then add then into the first mixture and mix well.
Stir in the toffee bits, chocolate chips and almonds and then roll the batter into tablespoon-sized balls and arrange them on the baking sheets. Bake for 10 to 12 minutes, until the edges just start to turn brown and allow the cookies to rest on the baking sheets for at least 5 minutes before removing them to a rack to cool completely.
- Category: Cookies, Almond