#1 Toffee Bar Crunch Cookies

  


I've taken a challenge upon myself; for the next few months I'm going to bake cookies based upon Ben & Jerry's Ice Cream Flavors!!! I thought this was particularly ingenious because they always seem to be coming up with new flavors all the time. There are so many options and I'm looking forward to every one of them. This cookie is based upon Ben & Jerry's Vanilla Toffee Bar Crunch. A basic vanilla cookie dough loaded with toffee candy pieces. chewy and crunchy all in one. 

Tips:

Size matters - larger pieces of toffee bar are better (in my opinion) because they don't melt as fast and you get more of the chew from the cookie dough; smaller toffee pieces create a really crunchy cookie because they melt throughout the dough. Choose based upon your tastes.
Food processed - if you're looking for the tiny pieces and a crunchy cookie, I would suggest using the food processor; if not, use a good sturdy knife or plastic bag to crush the toffee bars. The food processor is harder to control.
 

Oven Temperature: 350 degrees 
Prep Time: 15 minutes 
Bake Time: 10-12 minutes 
 Servings: 3-4 dozen cookies

2 3/4 cups all-purpose flour

1 1/2 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

1 Tablespoon vegetable oil

1 cups granulated sugar

1/2 cup brown sugar, packed

2 eggs

1 teaspoon vanilla

2 cups chopped Heath Bar pieces (about twelve regularly-sized 1.4 ounce bars) or Heath English Milk Chocolate Toffee Baking Bits

Directions:

1) Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.

2) In a medium bowl combine flour, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

3) In a large bowl, cream together butter, vegetable oil, granulated and brown sugar. Add vanilla, milk and  eggs, one at a time.

4) Slowly add dry ingredients to wet ingredients. Mix until all ingredients are combined.

5) Stir in the toffee pieces (reserve some if you would like to top the cookies). 

6) Place dough by rounded Tablespoons onto the prepared baking sheet 2 inches apart.

7) Bake for 10-12 minutes or until the cookies are lightly browning around the edges and the centers are set (cookies may appear under-baked).

8) Cool cookies for a few minutes on the pan until transferring onto a cooling rack.