Toffee almond crunch cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chewy but crunchy - an addictive treat | ||
| 1 | cup | Shortening (golden crisco) |
| ¾ | cup | Lightly packed brown sugar |
| ½ | cup | Granulated sugar |
| 1 | each | Egg |
| 2 | tablespoons | Milk |
| 1¾ | cup | All purpose flour |
| ¾ | cup | Oatmeal |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 4 | eaches | (39 gram each) crunchy toffee chocolate bars, coarsely crushed |
| 1 | cup | Slivered almonds |
Directions
Cream shortening, brown sugar, granulated sugar, egg, milk and vanilla in large bowl on medium speed of electric mixer until light and creamy. Combine flour, oats, baking soda and salt. Add to creamed mixture, beating on low speed until blended. Stir in remaining ingredients. Drop dough by tablespoonfuls onto greased baking sheet, leaving room for spreading. Bake at 375F for 8-9 minutes, or until light golden. Cool slightly, then remove to cooling rack. HINT: Underbake for soft chewy cookies, and bake longer for crisp, crunchy cookies. Origin: Baking Festival 1994 booklet, put out by Baker's Chocolate and Robin Hood Flour. Shared by: Sharon Stevens, Nov/94
Submitted By SHARON STEVENS On 11-15-94