Bake Along – Toffee Crackle Cookies

In third grade, Mrs. Neal always repeated the same thing over and over again, “read the directions”.  Always. Everyday. Before recess. After recess. She was probably thinking it during recess. 

Those three words stuck with me forever.  Then I had kids.  Why should I read the directions if I can most likely just guess what comes next?  I have to get the batter made as quick as possible, almost as if it’s an Olympic race.  Otherwise I have to stop and pour a cup of milk, find a glue stick, slice an apple, wipe spilled milk, wipe glue off the walls, pick up half eaten apple slices…  Then I come back to batter that’s half way through and I can’t remember if I added baking soda or baking powder. Or if I was even supposed to have put the baking soda or baking powder that I had last added.

So do as I say and not as I do.

Toffee Crackle Cookies {via Better Homes and Gardens 100 Best Cookies}
1  cup butter, softened
1  cup packed brown sugar
1  teaspoon baking powder
1/4 teaspoon salt
1  egg
1 teaspoon vanilla
2 1/4  cups all-purpose flour   opposed to the flour that has no purpose at all? Slacker.
1 cup chocolate-covered toffee pieces  I used an entire bag of Heath bits, it’s 1 1/3 cups
Granulated sugar
1.  Preheat oven to 300 degrees.  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, baking powder, and salt.  Beat until combined, scraping side of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in as much flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour. Stir in toffee pieces.

Use a wooden spoon, not the mixer.  I don’t care if it makes for a cute picture.
2.  Shape dough into 1 1/4-inch balls.  Place 2 inches apart on an ungreased cookie sheet.  Flatten cookies with the bottom of a glass dipped in granulated sugar until 1/4 inch thick.  I rolled the balls in sugar and then flattened them. Another possible mistake.
3.  Bake in preheated oven about 20 minutes or until edges are firm but not brown.  Transfer cookies to a wire rack; cool.  Makes about 48 cookies.

 In the magazine, these cookies look much thicker and actually have a crackled edge.  Mine probably look like this because I, well, didn’t follow directions.

Whether they came out like they were supposed to or not, I liked these cookies a lot.  Adding the entire bag of Heath pieces was probably the smartest thing I did in this entire recipe.


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