Butter Toffee Chocolate Chip Crunch Cookies Recipe

Name: Butter Toffee Chocolate Chip Crunch Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 36
Ingredients: 1 cup (250 mL) packed brown sugar; ¾ cup (175 mL) Crisco® All-Vegetable Shortening; 1 egg; 1 tsp (5 mL) pure vanilla extract; 1 ¾ cups (425 mL) Robin Hood® Original All Purpose Flour; ¾ tsp (4 mL) baking soda; ½ tsp (2 mL) salt; 1 pkg (200 g) toffee baking bits; ¾ cup (175 mL) coarsely chopped pecans; ½ cup (125 mL) semi-sweet chocolate chips

Ingredients

1 cup (250 mL) packed brown sugar
¾ cup (175 mL) Crisco® All-Vegetable Shortening
1 egg
1 tsp (5 mL) pure vanilla extract
1 ¾ cups (425 mL) Robin Hood® Original All Purpose Flour
¾ tsp (4 mL) baking soda
½ tsp (2 mL) salt
1 pkg (200 g) toffee baking bits
¾ cup (175 mL) coarsely chopped pecans
½ cup (125 mL) semi-sweet chocolate chips

PREP TIME 15m	COOK TIME 12m	TOTAL TIME 27m
YIELD 36

Instructions

Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
Combine brown sugar, shortening, egg and vanilla; beat at medium speed until well blended.
Combine flour, baking soda and salt in medium bowl. Add to shortening mixture; blend well.
Stir in toffee baking bits, pecans and chocolate chips.
Drop mixture by level tablespoonfuls (15 mL), 2” (5 cm) apart onto prepared baking sheets.
Bake for 10 to 12 minutes or until light golden brown. Cool for 2 minutes on baking sheets; transfer to cooling rack to cool completely.