Egg-Free Toffee Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 48 |
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Toffee and chocolate chips make these crisp, lower-calorie cookies taste anything but light. You can have a batch ready in just 30 minutes! Healthy Cooking Test Kitchen - Greendale, Wisconsin Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1/4 cup water |
1/4 cup canola oil |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup miniature semisweet chocolate chips |
1/2 cup milk chocolate english toffee bits |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the water, oil and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and toffee bits.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten with the bottom of a small glass. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks. Yield: 4 dozen.
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