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    You are in: Home / Recipes / Toffee Cookies Recipe
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    Toffee Cookies

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 19, 2009

      Excellent cookie, just needs to be changed a little, instead of 3/4 c. flour and rolled oats. I used 1 c. each. I also reduced the vanilla to 1 t. and then I am not a chocolate fan, so I use 1/2 c. of peanut butter chips and 1/2 c. of white chocolate chips. They turned out great. Held there shape like a chocloate chip cookie.

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    • on June 20, 2008

      My oldest DD made these with DH for an upcoming bake sale, and though she said they are worth 5 stars I had to override her decision. Her first batch spread out so thin that all the cookies broke as she tried to scrape them off the non-stick cookie sheet. She then added a bit more flour to the second batch and though they didn't break into pieces when coming off the pan they are still so thin around the edges (much like a lace cookie) that they will not hold up well for a bake sale. She is keeping her fingers crossed that the giant cookie she baked in a small disposable foil casserole pan turned out so that she can sell it by the slice.

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    • on December 17, 2005

      I had the same problem. I don't know why I didn't read the reviews before I used this recipe. These cookies taste GREAT, but they're flat as a pancake and I had to literally scrape them off the pan and couldn't include them in my "Christmas Cookie" giveaways. I was thinking of chopping them up and putting it in holiday bags along with some M&M's and mixed nuts, but never got around to it. DH & I just at the crumbs.

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    • on March 08, 2004

      This gets 5 stars for taste, 1 star for texture. I wish I had followed Sheila's advice and baked these on parchment paper. These are not pretty. They flattened right out, and stuck to the pan after 6 1/2 minutes. But while I was scraping them off the pan, I ate a few, and they were very tasty. I added a bit more flour before baking the second batch and that helped them keep their shape a bit better. Also baked them for 6 minutes only. I might try this again and use a whole cup of flour and refrigerate the dough before baking to see if that helps them not to flatten out so much.

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    • on July 27, 2003

      I have made these cookies, but i added extra choc chips and a few more toffee bits . they turn out great if you bake them on parchment paper. i can't keep them at home or work,theyare just like candy. sheila

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    Nutritional Facts for Toffee Cookies

    Serving Size: 1 (754 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 90.0
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 2.5 g
    Cholesterol 11.1 mg
    Sodium 70.3 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 0.3 g
    Sugars 7.4 g
    Protein 0.8 g

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