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.