Ingredients
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3/4 cup butter
1 1/4 cups lightly packed brown sugar
2 teaspoons vanilla
1/8 teaspoon butter-rum flavoring (optional)
1 teaspoon salt
1 teaspoon baking soda
1 large egg
2 1/4 cups king arthur all-purpose flour or 2 1/4 cups unbleached all-purpose flour
1 cup English toffee bits
1 1 cup cinnamon bark or 1 cup white chocolate chips
1 cup chopped pecans (optional)
Preparation
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In a large mixing bowl, cream together the butter, brown sugar, flavors, salt and baking soda.
Add the egg and beat until fluffy.
Add the flour and stir until well-blended.
Stir in bits and/or chips, and the nuts, if you're using them.
Drop the dough by generous tablespoonfuls onto ungreased or parchment-lined baking sheets (our tablespoon cookie scoop, works well here), leaving about 2 inches between cookies.
Bake the cookies in a preheated 375\u00b0F oven for 10 to 12 minutes; 10 minutes will give you chewier cookies, 12 minutes crisper.
Note: For chewy,\"bendable\" cookies, remove them from the oven while they still look\"under-cooked\" in the center; for crisp, crunchy cookies, bake until evenly golden brown.
Let the cookies cool for 5 minutes on the baking sheets before transferring them to racks to cool completely.
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