Chewy Chocolate Toffee Cookies

Chewy Chocolate Toffee Cookies

4 tbsp. unsalted butter, room temperature

1/8 cup vegetable or canola oil

1/4 cup granulated sugar

1/3 cup brown sugar

1 egg

1/2 tsp. vanilla extract

1 cup minus 2 tbsp. all-purpose flour

1/2 tsp. baking soda

1/4 tsp scant tsp. salt

1/8 rounded cup white chocolate chips

1/3 cup roasted and salted cashews or salted nut of your choice

1/3 rounded cup Heath Chocolate Toffee Bits

Preheat oven to 350 degrees F.

Using a whisk, beat butter and sugars until creamy. Beat in eggs and vanilla extract until fluffy and smooth. Add oil and whisk until thoroughly incorporated. Add flour, baking soda, and salt. Use a spatula or wooden spoon to blend. Gently stir in white chocolate chips, cashews, and chocolate toffee bits until incorporated.

Drop by rounded tablespoon or a #50 ice cream scoop, at least 2 inches apart, onto a heavy bottom prepared heavy bottom cookie sheets. Bake for 7 to 9 minutes. Do not overbake. Allow to cool for a couple minutes. Transfer to a cooling rack to cool completely. Store in a tight-lid container. Makes 1 1/2 dozen cookies.

Note: If using a standard cookie sheet, encase dough in a large plastic wrap, flatten dough to 1/2" thick and chill for at least 30 minutes or until it firms up prior to dolloping onto cookie sheet to bake. This will help prevent excessive spreading during baking. If you have time, bake a small test batch if you are unsure about the type of baking sheet you have.