Monday, October 21, 2013

Crispy Chocolate Toffee Cookies

Lately, my goal has been to eat things out of the pantry, rather than buying new groceries.  I know it sounds obvious, but for some reason it has been a hard lesson for me to learn... The reason I am enjoying it is that it helps me be creative in thinking of good ways to use things up.

The other day, I wanted to make some cookies.  I went to the pantry and pulled some items out, and decided to throw them together to make an experimental batch of cookies.  When it was all said and done, they actually turned out pretty tasty - chocolatey, nutty with just the right amount of crispness.  

Crispy Chocolate Toffee Cookies

  • 2 sticks butter, softened
  • 2 tablespoons cashew butter
  • 1 cup raw turbinado cane sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 pkg cook and serve vanilla pudding
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips
  • 1/2 cup toffee bits
  • 1 cup chopped pecans, toasted

Preheat oven to 375 degrees F.  Combine flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar, pudding mix and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture. Stir in chocolate chips, toffee bits and walnuts.  Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Makes about 5 dozen cookies.

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