Toffee Chip Cookies
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
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 sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup milk chocolate English toffee bits or brickle toffee bits
Reviews
These cookies were very good, light and crispy. Added to my cookie recipe collection Christmas 2016
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
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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.
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.
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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