My kiddos have such a hard time picking their favorite cookies - how about you? If we had to pick the top five, it would probably be Chewy Chocolate Chunk Cookies, Oatmeal Raisin Cookies, Classic Peanut Butter Cookies, Sugar Cookies, and Classic Snickerdoodles - but not necessarily in that order. As long as they are homemade, fresh and warm from the oven, my little ones all turn into little cookie monsters!
Now that school is back in full swing, I've got some of their favorites baked up and waiting for them when they get home. A tall glass of milk, a couple of cookies, and now they are ready to tackle homework!
These English Toffee & Pecan Snickerdoodles are a wonderful twist on a traditional snickerdoodle cookie. So chewy and thick - a bakery style praline cookie that you will fall in love with, bite after bite!
These are probably one of the fastest cookie doughs to stir up. Just a couple of quick steps, and you'll have the best cookie dough ever - just waiting to be baked!
Step 1. Set your butter and eggs out to come to room temperature.
Step 2. Whisk together the dry ingredients.
Step 3. Cream the butter and sugar until it's light and fluffy.
Step 4. Add in half of the flour mixture at a time, and blend just until mixed.
Step 5. Stir in your almond toffee pieces (English Toffee bits WITHOUT the chocolate), and some chopped glazed pecans - now we're talking good stuff!
Step 6. Cover and refrigerate the cookie dough at least 4 hours - for best results, refrigerate overnight.
Step 7. Roll 1-1/2 tablespoons of cookie dough into balls.
Step 8. Roll each cookie ball in cinnamon sugar - so good!
Step 9. Bake in a preheated 375 degree oven for about 11-13 minutes, or until the edges are golden and the tops set. Remove from oven and let them sit on the baking sheets for 10 minutes.
Step 10. Pour large glasses of milk and prepare to have some delicious fun!
What's better than warm, chewy cookies fresh from the oven?
HOW I MAKE THESE:
1. Set butter and eggs out on counter to come to room temperature.
2. In a medium bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, and salt.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
4. On low speed, blend in eggs one at a time, add in vanilla, increase speed to medium until well combined.
5. Add half of the flour mixture at a time, and mix on low speed just until combined; add remaining flour mixture and mix until just combined.
6. Stir in the almond toffee bits and chopped pecans. Cover and refrigerate for at least 4 hours, preferably overnight (for best results).
7. Preheat oven to 375 degrees and line baking sheets with parchment paper. Remove the cookie dough from the fridge 10 minutes before you want to start baking, and keep the dough chilled between batches.
8. Using an ice cream scoop (OXO 40 – 1-1/2 tablespoon size), roll into balls. Roll balls in cinnamon sugar mixture to coat evenly. Place cookie balls on prepared pans, spacing cookies 2 inches apart. Bake one sheet at a time for about 11-13 minutes - edges should be set and just starting to turn golden brown. Baking time may vary according to the size of your cookies.
9. Remove from oven and allow cookies to cool for 10 minutes on cookie sheet before removing.
10. Store the cookies in an airtight container at room temperature for up to 3 days or freeze.
YIELD: 40 cookies
NOTES: These freeze well for up to 2 months – simply layer in single layers on parchment paper in an airtight container – I usually use the same parchment paper that these baked on – simply cut to the size of your container and load it up!
Originally posted November 2013, revised and reposted September 2018.
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