Almond Toffee White Chip Cookies
Welcome to my new favorite cookie! This almond toffee white chip cookie easily ranks as one of the best cookies I have ever put in my mouth—and, believe me, I’ve eaten my share of delicious cookies. Hubby says ditto.
There aren’t too many cookies that are crispy, crunchy, chewy, sweet, and salty all at the same time—but this cookie manages to pull it off. When you take your first bite, it reminds you of a pecan sandie with its shortbread texture; but then it turns chewy as you get to the middle. And the hit of sweet and salty made me drool even as I was chewing! I found it was impossible to eat just one cookie. Roger told me never to make them again if we wanted to fit into our clothes.
I brought some to my daughter and her family when I visited recently. After she had eaten not one, but three cookies, which is highly unusual for her as she doesn’t share my sweet tooth, I asked her to rate it on a 1 to 10 scale. She gave it an 11. Her hubby agreed. ‘Nuff said!
Almond Toffee White Chip Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 egg
- 1 cup vegetable or canola oil
- 1/4 tsp. almond extract
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/4 cups almond flour
- 2 3/4 cups all-purpose flour
- 1 cup crisp rice cereal like Rice Krispies
- 1 cup old-fashioned rolled oats (not quick oats)
- 1 cup toffee bits (I used Bits of Brickle by Heath)
- 1 cup white chocolate chips (I prefer Ghirardelli)
- Extra toffee bits for garnish if desired – I highly recommend the garnish
- Flaky sea salt (such as Maldon) for topping, optional – but I wouldn’t skip it!
Fran’s Notes
You’ll note that the recipe calls for both butter and vegetable oil. They both contribute to the cookie’s wonderful texture.
Directions
Preheat oven to 325˚ F. Line two cookie sheets with parchment paper. You will need to either reuse them once they’ve cooled off or line an additional couple of cookie sheets.
Whisk the all-purpose and almond flours along with the baking soda and salt. Set aside.
Cream the butter, then add the two sugars and beat until light and fluffy. Add the egg and beat to incorporate.
Add the oil and mix until combined. Stir in the vanilla and almond extracts.
Add the whisked dry ingredients and beat until well incorporated. Mix in the oatmeal.
Then, add and stir in by hand the Rice Krispies, toffee bits, and white chocolate chips. Stir until evenly combined. You can immediately start scooping–there is no need to chill the dough.
Scoop dough out onto the prepared cookie sheets. I used a medium-size (1½-tbl.) cookie scoop.
Bake 14 minutes or until light golden brown. Then remove the pan from the oven and sprinkle the top of each cookie with an extra 1/2 to 1 teaspoon of toffee bits for a pretty garnish. Then, return them to the oven until the toffee bits have melted a bit and the cookies are a light golden. Keep in mind that if you use a smaller or larger cookies scoop, you will have to adjust the baking time.
If desired (I wouldn’t skip it), sprinkle the cookies with flaky sea salt, then allow them to cool on the pan for 3 to 4 minutes before transferring them to a cooling rack. The cookies will be soft at first but will firm up after several minutes.
I used a 1½-tbl. cookie scoop and got approximately 7 dozen cookies.
Source: A recipe from The Café Sucre Farine