Butter Crunch Cookies

Nothing about this recipe seemed correct. First, without having clear time estimate for the toffee, I just waited until it was bubbling heavily, but the toffee pieces came out real soft and probably underdone.

As for the dough, I followed the measurements to a tee, but it was extremely dry and crumbly. I ended up adding another egg and an extra 2-3 tbsp butter before I got a doughy consistency.

Lastly, and maybe the extra ingredients had something to do with it, but ~10 minutes at 325? did not do the trick. I raised the temp to 350 and have had them in for over 15 minutes, but they still are not browned.

So unless my oven and measuring utensils are all playing tricks on me, there is definitely something amiss with this recipe.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I found this on the Land O Lakes website:
Toffee sometimes separates during cooking, leaving a buttery looking layer on the surface and a thicker mixture underneath since the emulsion of the water and fat has broken. This is hard to predict. Here are some guidelines to follow if toffee separates:
%u2022 We suggest allowing it to continue cooking. The candy may re-mix on its own.
%u2022 Otherwise, we have found gradually and very carefully stir in about ? to ? cup hot water, 1 tablespoon at a time, while cooking, stirring well, until the mixture goes back together. Add only enough water to bring the toffee mixture back together; too much water will make the candy sticky.
%u2022 Continue cooking candy until the proper temperature is reached.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I did the toffee mixture first. With no instructions as to the colour e.g. light brown, dark brown to look for I didn't know exactly when to remove it from the stove. It was bubbling, thick and a caramel colour. It's currently lying in a pool of butter and I don't think I'll complete the receipe. Please be explicit especially when talking of a candy.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I too enjoyed these cookies as a kid at school and have been looking for this recipe for years! Thank you! It's perfect. I would advise ( for us toffee challenged) to make the toffee first b4 preheating the oven and mixing the dry ingredients. Also w/ the toffee it helps if you put the sugar in first, butter pats on top, and cover over med heat until it dissolves then reduce to achieve perfect toffee color. Thanks again!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Help! I can't get the toffee part right. I melted the butter and sugar over low heat but the sugar never completely dissolved. Even when the mixture was bubbling it still had a grainy, syrupy texture. I let it bubble for a few more minutes but it started getting gloppy and not smooth. About how long should I have kept it bubbling?

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

You have made a pregnant woman VERY happy! I have been looking for these cookies forever! The only times I can get these cookies is when I'm home in New Jersey. They taste just like the cookies I loved so much as a kid. Great recipe!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I'm in the midst of making them now. The toffee is perfect. One suggestion to make the process easier: as it starts to harden, drag a butter knife through it to make a criss cross pattern. Then, when it's cooled, you can just flex the parchment to break it into pieces.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Was just like the cookies I enjoyed so much in High School. Thank you GREAT recipe!!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account