Egg-Free Toffee Chip Cookies

Name: Egg-Free Toffee Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 dozen.
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1/2 cup packed brown sugar; 1/4 cup water; 1/4 cup canola oil; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup miniature semisweet chocolate chips; 1/2 cup milk chocolate English toffee bits

Toffee and chocolate chips make these crisp, lower-calorie cookies taste anything but light. You can have a batch ready in just 30 minutes! —Taste of Home Test Kitchen

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup water
1/4 cup canola oil
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1/2 cup milk chocolate English toffee bits

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the water, oil and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and toffee bits.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten with the bottom of a small glass. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks.

Nutrition Facts

1 cookie: 88 calories, 4g fat (2g saturated fat), 7mg cholesterol, 92mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Egg-Free Toffee Chip Cookies in Healthy Cooking October/November 2008

Reviews

My Review

Click stars to rate

Average Rating:

annabaldi

May 2, 2010

I made these cookies today. The taste is ok but more like a shortbread than a cookie. I used all ingredients as stated but the mixture was too dry. Added some water but still too dry. I do not think I will do them again.
Windwisprd

Jan 24, 2010

Lovely buttery texture and light flavor. Big hit.
packerannie

Dec 11, 2009

I used parchment paper as well, so being greasy was not a problem. These are so delicious, to make them a little more "Christmasy" I sprinkled colored sugar on them prior to baking. Loved Them!
Hersheybarb

Dec 7, 2009

Because there were no eggs involved, the grandkids got to taste the batter before they were cooked & loved them. They didn't last long after they were cooked either. These cookies were great & we didn't change a thing in the recipe.
customdisplays

Nov 30, 2009

Excellent crunchy cookie
LilMunchkin

Nov 19, 2009

Im very picky about cookies and when I made these and finally had the first bite I was in shock! DELICIOUS!!! ON MY FAVORITES LIST!! :)
LilMunchkin

Nov 19, 2009

Im very picky about cookies and when I made these and finally had the first bite I was in shock! DELICIOUS!!! ON MY FAVORITES LIST!
chocolatecake

Nov 19, 2009

I was sceptical when I read this recipe, but it was so good. I was really surprised how they turned out consistently. My husband and daughter cleaned them right up both times. It's a keeper!!
cgray1224

Nov 15, 2009

Tried this recipe last weekend and they were very good. Recipe was a little much for two people so I froze part and when baked these came out very good. I would use this recipe again.
cathyjeanne

Nov 13, 2009

Made these cookies with regular chocolate chips and added some chopped walnuts. My husband loved them. I will definetly make the again!