Ingredients for Almond Chocolate Toffee Crunchies
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 ½ cups rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup toffee chips
- ½ cup milk chocolate chips
- ½ cup slivered almonds
- ½ cup white chocolate chips
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How to Make Almond Chocolate Toffee Crunchies
- Preheat oven to 375°F (190°C).
- Position oven rack to the second-lowest position.
- Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed brown sugar, ½ cup granulated sugar, 1 large egg, and 1 teaspoon almond extract for 3-4 minutes, until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 ½ cups rolled oats, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup toffee chips, ½ cup milk chocolate chips, ½ cup white chocolate chips, and ½ cup slivered almonds.
- Mix gently until all ingredients are evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 1 ½ inches between each cookie.
- Bake for 8-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
400g
Fat
207g
Carbs
57g
