Time 27m Yield 4 dozen cookies Number Of Ingredients 13 Steps:
HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray. COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended. ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits. DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets. BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.
Time 55m Yield 40 Number Of Ingredients 9 Steps:
Combine flour, baking soda, and salt in a medium bowl; whisk until well combined. Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated. Move the bowl to the refrigerator and chill for at least 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside. Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand. Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Yield 18 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips. Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.
Time 25m Yield 12 dozen. Number Of Ingredients 15 Steps:
In a large bowl, beat the butter, oil, sugars until blended. Beat in eggs, then vanilla. Combine the flour, cream of tartar, baking soda and salt; add to sugar mixture and mix well. Stir in remaining ingredients., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Time 30m Yield 36 cookies, 36 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350. Mix all ingredients well, and put by tablespoons on parchment-covered baking sheet. Press each cookie lightly with fork, Bake for about 15 minutes, until lightly browned around edges. Remove to wire cooling rack.
Time 34m Yield 12 4-5 Number Of Ingredients 9 Steps:
position a rack in the middle of the oven. preheat the oven to 350*.line a baking sheet with parchment paper. in a medium bowl, stir the flour, baking soda, and salt together.set aside. in a large bowl, whisk the melted butter, granulated sugar,brown sugar, and vanilla till smooth – about 30 seconds. use a large spoon to stir in the flour mixture.the dough should look smooth. stir in the crushed toffee and walnuts. the dough will look crumbly. leaving a 1-1 1/2 " border empty on all sides.spoon the dough onto prepared baking sheets. press the dough into a rectangle that measures about 13x9" and is about 1/2" thick – then use the palms of your hands to make it into an even layer. bake until the top feels firm and looks dark golden and the edges look light brown, about 19 minutes. let the cookie brittle cool on the baking sheet for 10 minutes, then use a large metal spatula to transfer the cookies onto a wire rack to cool. don’t worry if the cookie breaks, it will be broken into pieces when cool.the cookie will become crisp as it cools. break the cooled cookie into 4-5" pieces. the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
