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17 minutes mins
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I love cookies! I love cookies even more when they are big, soft and chewy! I have finally figured out how to make large, bakery-style cookies at home and they are amazing!
Serves: 18
Jumbo Toffee Cookies Recipe
These are big soft bakery style cookies that the whole family will love.
Prep Time 5 minutes mins
Cook Time 12 minutes mins
Total Time 17 minutes mins
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Ingredients
- 2 cups flour
- 2 Tablespoons flour
- ½ teaspoon baking soda
- ¾ cup butter softened
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs 1 egg and 1 egg yolk
- 2 teaspoons vanilla
- 1 ⅓ cups Heath Toffee Bits
Instructions
Preheat oven to 325 degrees. Mix the 2 cups and 2 Tablespoons of flour and baking soda in a bowl and set aside.
In another bowl cream together the softened butter, brown sugar and granulated sugar. Then add in egg, egg yolk and vanilla until mixed well.
Gradually add flour mixture and mix together until a dough forms.
Then fold in toffee bits.
Using a 1/4 cup measuring cup, scoop out 1/4 cup of dough for each cookie. Roll it in a ball and then split it into 2 separate pieces. Turn each half of the dough so the rough side of the half faces upward. Then stack both halves on top of each other (as in the picture below).
Place the dough rough side up on ungreased baking sheets. Leave about 2 inches between each cookie because they will grow.
Bake for 12-15 minutes or until the edges are golden brown. Do not overbake.
Nutrition
Calories: 296 kcal · Carbohydrates: 40 g · Protein: 2 g · Fat: 14 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 57 mg · Sodium: 132 mg · Potassium: 51 mg · Fiber: 1 g · Sugar: 29 g · Vitamin A: 465 IU · Vitamin C: 1 mg · Calcium: 23 mg · Iron: 1 mg
Equipment
Mixing Bowl
Baking Sheet
Recipe Details
Course: Dessert
Cuisine: American
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Amanda says:
These look divine! Pinning now!
Amanda -
The Mac Clan says:
Thanks for all your recipes. I have tried several sweet and savory and we love them all. Thanks again for all the time and effort you put into them
Christina
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Holly @ abakershouse.com says:
I never would have thought to pile up the dough like that. I am going to try it and hope it works at Denver's altitude. Sometimes cookies spread differently here while baking but this looks well worth the effort!
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Jocelyn says:
Big giant bakery style cookies are the best way to go!!! Especially ones filled with toffee! Yum!!!
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Jacquie says:
I usually enjoy your recipes, however, I made these cookies last week and hate to say it, but I won't make them again. They really need salt for starters. They had no discernible taste, but were sickeningly sweet despite me reducing the sugar a small amount.
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Jaime says:
This comment has been removed by the author.
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Angie says:
I made these cookies last night and they were a HUGE hit!! A new family favorite...thanks so much for sharing!! =)
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Tina Stoneman says:
Do you have to make them so big can you scoop out 1-1/2 to make smaller cookies?Can they be frozen as well to be cooked at a latter date
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Momma Cyd says:
You could easily scoop out smaller amounts of dough for a small cookie.
About The Author:
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This post was written by a past contributor of Six Sisters' Stuff. We appreciate all of the creative contributions that make Six Sisters' Stuff an amazing resource for families!
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