Toffee Chip Cookies Recipe

5 5 6
Publisher Photo

Toffee Chip Cookies Recipe

Read Reviews
5 5 6
Publisher Photo
These cookies combine several mouthwatering flavors. The generous size of the batch gives me plenty of scrumptious cookies to have on hand and extras to send to our sons at college.—Kay Frances Ronnenkamp, Albion, Nebraska
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups crisp rice cereal
  • 1 cup quick-cooking oats
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1 cup milk chocolate English toffee bits or brickle toffee bits

Directions

In a large bowl, beat the butter, oil, sugars until blended. Beat in eggs, then vanilla. Combine the flour, cream of tartar, baking soda and salt; add to sugar mixture and mix well. Stir in remaining ingredients.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 12 dozen.
Originally published as Toffee Chip Cookies in Taste of Home February/March 2002, p54

Nutritional Facts

2 each: 127 calories, 7g fat (3g saturated fat), 14mg cholesterol, 112mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups crisp rice cereal
  • 1 cup quick-cooking oats
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1 cup milk chocolate English toffee bits or brickle toffee bits
  1. In a large bowl, beat the butter, oil, sugars until blended. Beat in eggs, then vanilla. Combine the flour, cream of tartar, baking soda and salt; add to sugar mixture and mix well. Stir in remaining ingredients.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 12 dozen.
Originally published as Toffee Chip Cookies in Taste of Home February/March 2002, p54

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Reviews forToffee Chip Cookies

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buttermilk maid User ID: 2350303 258655
Reviewed Dec. 26, 2016

"These cookies were very good, light and crispy. Added to my cookie recipe collection Christmas 2016"

MY REVIEW
Classicrock User ID: 656532 215418
Reviewed Dec. 20, 2014

"These are one of the best cookies I have ever eaten. They do take a while to make, but are worth it in the end! Don't overbake for a perfect chewy yet crispy cookie! -Lori in WI"

MY REVIEW
PatriciaFinn User ID: 2372336 83145
Reviewed Apr. 26, 2011

"I send these to my grandson in Japan & he says they are his favorite. I've made them for a long time & my whole family loves them."

MY REVIEW
Kathleen C. User ID: 5734588 34301
Reviewed Jan. 1, 2011

"I have been making these since they first appeared in the magazine to rave reviews. Everyone wants the recipe. my son is now allergic to tree nuts, so I left out the nuts and they still were yummy! They have been requested as a repeat at a cookie party."

MY REVIEW
sewvicki User ID: 2102994 44132
Reviewed Dec. 13, 2008

"These are very good, but no way can you drop by spoonfuls. The batter is very, very dry. I'm wondering if all ingredients are listed."

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