Thick and chewy vanilla cookies loaded with tiny bites of salted toffee and roasted almonds. Just like the ones Panera Bread used to sell, and Mrs. Fields makes (without the roasted nuts).
I’m tough when it comes to cookies. I can like just about any cookie, but I don’t LOVE many. I like a chocolate chip cookies once in a while, better if there’s oatmeal in it too. I like a snickerdoodle when Oliver begs me to make them. I like a shortbread at Christmas time (but it’s got to be a good one).
The cookies that I love though, well, there are only three. French Macarons (especially a salted caramel one, something I’ll now have to make soon because I thought about them), Empire cookies with a sliver of marzipan sandwiched inside with the jam, and toffee cookies.
A bit oversized, a subtle vanilla flavour, and perfectly chewy with slightly crispy and golden brown edges. Then come the toffee and almonds – they are absolutely bursting with tiny pieces of salted toffee and roasted almonds, so every bite has layers of texture and flavour.
When I was a teenager (totally not THAT long ago), I used to always get these from Mrs. Fields when we went to the mall (just don’t add the roasted almonds to copy them). Then when I was working and took a long lunch (so didn’t happen THAT often), I would drive down to Panera Bread and get their version. Now though, I don’t have the time or energy to bother going somewhere just for a cookie, and when you can make them taste exactly the same at home (better even, because you can grab one warm from the oven), why would you want to.
Toffee Cookies
Ingredients
- 2 1/2 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1/2 cup white sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla
- 1 1/2 cups Heath or Skor toffee pieces
- 1/2 cup finely chopped, roasted skinless almonds (optional)
Instructions
- Preheat your oven to 350ºF with a rack in the middle position. Line your baking sheets with silicon mats or parchment paper.
- In a medium bowl whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, beat the butter on high until smooth and creamy. Add the white and brown sugar and beat on medium-high until light and fluffy.
- Beat in the eggs, one at a time. Beat in the vanilla.
- Slowly add the flour mixture on low speed, just until there are no dry patches of flour remaining. Mix in the toffee pieces and roasted almonds if using.
- Place heaping tablespoons of dough (use a cookie scoop if you have it) two inches apart on your prepared baking sheets, and lightly press down to flatten a bit (to about 1/2" thick).
- Bake for 10 - 12 minutes, until the edges are just slightly golden brown. Let cool before eating, and store cooled cookies in an airtight container for up to one week.
