Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/5035/
Toffee Chip Cookies
Yield: 12 dozen
Ingredients
| 1 | cup | (2 sticks) butter or margarine | |
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| 1/2 | cup | vegetable oil | |
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| 1 | cup | sugar | |
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| 1 | cup | brown sugar, packed | |
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| 1 | teaspoon | vanilla extract | |
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| 2 | eggs | ||
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| 3-1/2 | cups | all-purpose flour | |
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| 1 | teaspoon | cream of tartar | |
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| 1 | teaspoon | baking soda | |
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| 1 | teaspoon | salt | |
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| 3 | cups | crisp rice cereal | |
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| 1 | cup | quick-cooking oats | |
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| 1 | cup | flaked coconut | |
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| 1 | cup | pecans, chopped | |
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| 1 | cup | english toffee bits or almond brickle chips | |
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Directions:
In a large mixing bowl, cream butter, oil, sugars and vanilla. Add eggs, one at a time, beating well after each addition.
Combine the flour, cream of tartar, baking soda and salt. Add to creamed mixture. Stir in rice cereal, oats, coconut, pecans and toffee bits.
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F. for 9 to 11 minutes or until lightly browned.
Remove to wire racks to cool.
These cookies freeze well.
Please note that some ingredients and brands may not be available in every store.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/5035/
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