Source: My Baking Addiction, who uses a similar recipe frequently, with great success.
Yield: A mega-ton. I made regular sized cookies and ended up with more than 6 dozen. If you make the large 5-inch version that MBA suggests, you’ll end up with less than 2 dozen.
There’s a Bill Cosby bit about how Americans can eat anything, as long as they have two pieces of bread. Our sons were talking about this idea with their dad, on the drive to their boys-only camping trip last night. It turned out to be a very pertinent discussion, because I sent tin foil dinners with them, and they ended up with no fire in which to cook them. They powered through their evening fueled by Doritos on hard rolls, some theater candy, and soda.
Meanwhile, back at the ranch, the princess and I were having a lovely evening of fun and friends, fueled by giant marshmallows and white chocolate. She then flitted off to a friends for the evening, and I was left home alone. In the 12 years we have lived in this house, I’m almost positive this is the first night I have spent in the house completely alone. How was it? Blissfully quiet, truth be told.
And I wasn’t really alone, because I had these Toffee Almond Cookies to keep me company.
I’ve actually been wanting to try this recipe for quite some time now. I told a friend that when I make them, I would share them with her, and the thing is, she doesn’t live that close. So, I had to plan ahead to have them ready for our monthly crafting-and-lunch day. The thing is, the dough has to chill for kind of a long time… which means I did not leave myself enough time to make them last month. Frustration.
This month, I planned better, and ended up with a very large box full of these fabulously delicious cookies. A very large box. If you make a regular sized cookie, you’ll probably have somewhere in the area of 6-7 dozen. Which, believe me, is totally fine.
The texture of this cookie is absolutely perfect. It is exactly what you want in a cookie. It gets a little crispy and brown, but is still soft in the middle and really flavorful. Even my nut-hating husband was really into them. One of my favorite moments of this whole year was watching him take a cookie, eat it, and very quickly come back for seconds and thirds. My nut-hating son told me, “These have almonds in them, but they’re really good!”
I adjusted the baking time for a tablespoon-ish sized cookie, but if you really want to impress people, make a large 5-inch cookie. You should end up with closer to 1-2 dozen at that size. They’ll be gone by the end of the day, trust me.
- 1¼ cup butter, softened
- 1¼ cup brown sugar
- 1 cup + 2 T sugar
- 2 eggs
- 2 tsp. vanilla
- 1½ tsp. salt
- 1½ tsp. baking powder
- 1¼ tsp. baking soda
- 1⅔ cup bread flour
- 2 cups all-purpose flour
- 1 (8 oz.) bag toffee bits
- ½ cup sliced almonds
- Cream butter and sugars until light and fluffy, about 5 minutes.
- Add eggs and vanilla, and mix well.
- Add dry ingredients, and mix just until combined.
- Stir in toffee bits and almonds.
- Wrap dough tightly in plastic wrap and chill for 24 hours, or up to 72 hours.
- Drop dough in balls onto sheet pan and bake at 350 degrees for 9-11 min. Store in airtight container.
If you enjoy this recipe, you might also enjoy:
Toffee Crunch Cookies from Two Peas & Their Pod
Almond Buttercrunch Toffee from Hostess With The Mostess
Toffee Blondies from Jen’s Favorite Cookies