Preheat oven to 350 degrees F.
Sift together flour and baking soda.
Cream together butter, sugar, brown sugar, and vanilla.
Add eggs one at a time.
Add toffee pieces to mixture.
Mix creamed mixture and dry mixture together.
Use rounded tablespoon to measure dough.
Place dough at least 2 inches apart on baking sheet.
Bake for 10 to 12 minutes.
*If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
hips, brown sugar and then toffee bits - make sure to press
ixing bowl, cream together the butter, brown sugar, flavors, salt and
e 2 teaspoons of the butter. Line each with parchment paper
.
Cream the butter and peanut butter together in a large
Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
ight and fluffy. Add peanut butter, eggs and water; mix well
Beat butter, eggs, brown sugar and vanilla in large bowl.
Add flour, baking soda, cinnamon, and salt.
Beat until blended.
Stir in oats, toffee bits and coconut. Drop dough by rounded teaspoons and 2 inches apart onto greased cookie sheets.
Bake 8-10 minutes until edges are lightly browned.
Cool one minute, remove to wire rack.
Cool completely.
Preheat oven to 350.
Grease cookie sheet lightly.
Stir together flour, soda and salt.
In large bowl beat butter, sugars and vanilla til well blended.
Stir in toffee bits.
Drop by rounded teaspoons onto sheet.
Bake for 9-11 minutes or til lightly browned.
Cool and transfer to wire rack.
Heat oven to 350\u00b0F Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Stir in pecans, toffee and chocolate.
Drop dough by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
ave) beat together the softened butter and both sugars until light
ift together.
Melt the butter in a small skillet over
175 degrees F).
Beat butter and sugar in large bowl
grees. If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Heat oven to 375\u00b0. Lightly grease cookie sheet or use parchment paper. Beat butter, eggs, brown sugar and vanilla extract until well blended. Add flour, baking soda, cinnamon and salt. Beat until blended. Stir in oats and brickle with a spoon. Drop dough by rounded teaspoon about 2-inches apart onto prepared sheet. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute. Remove to wire rack. Makes about 4 dozen (large) cookies.
o blend. Stir chocolate and butter in top of double boiler
Preheat oven to 350.
In a LARGE mixing bowl cream together margarine, peanut butter, sugars, eggs and vanilla.
In another bowl stir together all the dry ingredients, except chips and brickle.
Slowly add dry ingredients to creamed mixture while mixing.
Mix well.
Stir in chips and brickle.
Drop by heaping teaspoons onto cookie sheet or hot stone.
Bake for about 15 minutes.
Move to cooling racks a minute or so after removing from the oven.
n a large bowl,combine butter and sugars.Beat at medium
o cream the brown sugar, butter, cream cheese, rum extract vanilla
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.