Toffee Chip Cookies Recipe

5 5 6
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Toffee Chip Cookies Recipe

Read Reviews
5 5 6
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 or margarine, softened
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 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 English toffee bits or almond brickle chips

Directions

In a large mixing bowl, cream butter, oil, sugars and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cream of tartar, baking soda and salt; add to creamed mixture. 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 or margarine, softened
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 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 English toffee bits or almond brickle chips
  1. In a large mixing bowl, cream butter, oil, sugars and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cream of tartar, baking soda and salt; add to creamed mixture. 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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