Oh, how I have missed blogging! A family situation found me away from my computer, and my kitchen, for the past two weeks, but hopefully we are on a good track again health-wise, and today I couldn’t resist some much longed-for kitchen time! This recipe for Toffee Chip Cookies is a real winner; if you are also desirous of some upcoming kitchen time, do bake up a batch of these fabulous cookies!

The recipe, from HersheysKitchen.com is for a basic sugar cookie with the addition of the toffee bits and, for me, some chopped pecans for even more crunch. Soften your butter before beginning and then cream the butter, sugars, eggs and vanilla and add the dry ingredients. The cookies are chewy inside with crisp outer edges with the buttery-toffee flavor that is so perfect with coffee or a tall glass of milk when you want something sweet and chewy.

If you’re a cookie fan, this one will put a smile on your face! Enjoy!

Toffee Chip Cookies

Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1-1/3 cups (8 oz. pkg.) HEATH English Toffee Bits
1/2 cup pecans, chopped (optional)

Directions

Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.

Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.

Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies. Store airtight.