English Toffee Cookies

English Toffee Cookies

I woke up this morning craving these, and may or may not have had some for breakfast.  They look like a biscotti but have the soft chewy texture of an English scone.  They are scrumptious!!!  They're made a little bit different than the traditional cookie, but are still very easy to make.

 Cream 1/2 cup butter 

 with 1/4 cup granulated sugar

 and 1/2 cup brown sugar.

 Next, beat in 3 eggs

 1/4 cup oil (I used canola but vegetable will work)

 and 1 tablespoon of vanilla

 Once that's nice and creamed together add 3 cups of flour

 1-1/2 teaspoons baking powder

 and 1/4 teaspoon of salt.  Mix

 Now stir in 2 cups chocolate covered toffee bits

 and 1 cup pecan pieces.

 Gather dough into a ball and divide into 4 equal pieces.

 Shape each piece into a log 1-1/2" by 8".  Place logs on baking sheet 2-inches apart.

Bake at 350 degrees for 20-24 minutes

You will know they are done when the tops crack and a toothpick inserted into the middle comes out clean.

 Now, carefully transfer to a wire rack and allow the logs to cool.  Allow to cool 15 minutes.

 Once cool, cut into 1-inch cookies.

 These are so good with hot cocoa!

English Toffee Cookies

1/2 cup butter

1/4 cup sugar

1/2 cup brown sugar

3 eggs

1/4 cup oil

1 tablespoon vanilla

3 cups flour 

1-1/2 teaspoons baking powder

1/4 teaspoon salt

2 cups chocolate covered toffee pieces

1 cup pecan pieces

Cream butter and sugars.  Beat in oil, eggs, and vanilla.  Add flour, baking powder, and salt.  Stir in toffee bits and pecan pieces.  Gather the dough into a ball and cut into 4 equal pieces.  Shape each piece into a log 1-1/2" by 8".  Place logs onto a cookie sheet 2-inches apart.  Bake at 350 degrees for 20-25 minutes or until tops crack and a toothpick inserted into the middle comes out clean.  Transfer to a wire rack.  Let cook 15 minutes.  Cut into 1 inch cookies.