With cooler weather on the way, I’m starting to think about cookies. Oh wait, I’m always thinking about cookies! Anyhow, it occurred to me that these Heath Toffee Crunch Cookies from Sue would be a welcome addition to holiday cookie platters. The recipe is from a little book Sue made when she was a girl which she brought along on her recent visit to Chicago.
As we thumbed through Sue’s book we got a kick out of seeing how many times “oleo” and shortening appeared rather than butter. For those of you wondering what “oleo” is, it’s margarine. Luckily butter works just as well.
Above is a photo of the cookies Sue made. They’re loaded with pecans and crushed Heath bars so they have more of a pecan/toffee/milk chocolate flavor rather than a chocolate chip flavor. They are similar to Minnesota Munchers, but call for a little more flour. Speaking of which, the recipe calls for 1 1/2 cups of sifted flour. If you don’t have a scale it’s good to sift, but if you do just weigh out 185 grams.
Here’s a texture shot. All of the “crunch” comes from the pecans and toffee, so it’s important to use the full amount.
Lastly, you can make these cookies with a medium cookie scoop, small cookie scoop or rounded teaspoons. To get 36 cookies you’ll need to go with the teaspoons. In this case I recommend keeping them on the small size so you’ll get more crunch.
Sue’s Toffee Crunch Cookies
- 1 1/2 cups sifted all-purpose flour (185 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt or (3/4 teaspoon if using unsalted butter)
- 1 stick (114 grams) salted or unsalted butter, softened
- 3/4 cup packed brown sugar (140 grams)
- 1 egg
- 3/4 to 1 teaspoon vanilla extract
- 1 cup crushed Heath bars (125 grams), about 20 miniatures
- 1/3 cup chopped, toasted pecans (I used closer to 1/2 cup)
- Preheat oven to 350 degrees F. Have ready two ungreased baking sheets.
- Whisk together the flour, baking soda and salt.
- In a large mixing bowl, beat the softened butter and brown sugar until creamy. Add the egg and beat until well blended, then beat in the vanilla extract.
- Stir the flour mixture into the butter mixture until blended, then stir in the toffee and pecans.
- Using a small cookie scoop or rounded teaspoons, scoop out rounds and arrange 2 inches apart on baking sheets.
- Bake one sheet at a time for 12 minutes or until cookies appear one.
- Alternatively, scoop all of your balls of dough onto a plastic wrap lined tray. Cover and chill several hours or overnight, then bake the chilled dough balls.
- You can also make the cookies bigger if you like. A medium size cookie scoop will give you about 20 cookies.