CHEWY CHOCOLATE TOFFEE COOKIES

Sometime you don't want a whole lot of cookies sitting on the counter. These chewy toffee cookies with milk chocolate, white chocolate, and salted nuts have something to please everyone. 

       

I wonder how many of you have been successful at maintaining your summer weight. Hopefully, you have obtained better results than me. I have not been able to, nor have I tried very hard to lose a few vanity pounds this summer. Making food for this blog has not helped with the situation one iota. These cookies, for example, are fantastic but are certainly not calorie-free. But when chewy homemade cookies with milk chocolate toffee bits, white chocolate, and salted cashews are sitting on my countertop, it is pretty hard to resist! And a girl's gotta eat...

To take preemptive measures and gain some control, I bake small batch cookies. This recipe produces 1.5 dozen cookies instead of the typical 3 dozen. Everyone in my family can have 2 or 3 and the remaining handful can be dispersed to unsuspecting victims who thought they were going to go through the day without falling off the diet wagon a few eager and willing volunteers.  

 

Once you bite into one of these delectable cookies, you will be glad that there is only a small batch as you would be tempted to eat them all. I love the nuts in here. I used cashews, although any nut of choice would be fine. Make sure that they are salted. The salt balances the sweetness of the all the other ingredients beautifully. 

I have baked these cookies in a regular cookie sheets and heavy bottom ones. The heavy-bottom-baked cookies look like these in the photos: they spread yet retain a bit of thickness. The standard baking sheets produced cookies that spread more and were thinner. To prevent this from occurring, flatten the dough and chill for at least 30 minutes prior to dolloping them onto the cookie sheet and baking. As an added bonus to this recipe, it is easily made by hand mixing alone. No need to drag out and clean up electrical appliances here!

So, if you are winning the battle of the weight, make these cookies to reward yourself (giggling).  Even if you have not been successful, make some for those in your circle with a sweet tooth. They will love you for it! 

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CHEWY CHOCOLATE TOFFEE COOKIES

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INGREDIENTS:

4 tbsp. unsalted butter, room temperature

1/8 cup vegetable or canola oil

1/4 cup granulated sugar

1/3 cup brown sugar

1 egg

1/2 tsp. vanilla extract

1 cup minus 2 tbsp. all-purpose flour

1/2 tsp. baking soda

1/4 tsp scant tsp. salt

1/8 rounded cup white chocolate chips

1/3 cup roasted and salted cashews or salted nut of your choice

1/3 rounded cup Heath Chocolate Toffee Bits

INSTRUCTIONS:

Preheat oven to 350 degrees F.

Using a whisk, beat butter and sugars until creamy. Beat in eggs and vanilla extract until fluffy and smooth. Add oil and whisk until thoroughly incorporated. Add flour, baking soda, and salt. Use a spatula or wooden spoon to blend. Gently stir in white chocolate chips, cashews, and chocolate toffee bits until incorporated.

Drop by rounded tablespoon or a #50 ice cream scoop, at least 2 inches apart, onto a heavy bottom prepared heavy bottom cookie sheets. Bake for 7 to 9 minutes. Do not overbake. Allow to cool for a couple minutes. Transfer to a cooling rack to cool completely. Store in a tight-lid container. Makes 1 1/2 dozen cookies.

Note: If using a standard cookie sheet, encase dough in a large plastic wrap, flatten dough to 1/2" thick and chill for at least 30 minutes or until it firms up prior to dolloping onto cookie sheet to bake. This will help prevent excessive spreading during baking. If you have time, bake a small test batch if you are unsure about the type of baking sheet you have.

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