Toffee Crunch Cookies

1 cup Crisco

1 cup dark brown sugar

1 cup white granulated sugar

2 extra-large eggs

1 teaspoon pure vanilla extract

1 teaspoon water

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butterscotch chips

½ cup Heath Bits of Brickle Chips

1 cup Melissa’s Almond Clean Snax®, rough chopped

Preheat oven to 375ºF.

In a large bowl, cream together Crisco and sugars.

Add eggs, vanilla, and water, beating until light and fluffy.

In a separate bowl, whisk together flour, baking soda, and salt. Add the flour mixture to creamed mixture, blending well.

Fold in butterscotch and brickle chips and the Clean Snax®.

Using a small cookie scoop, drop onto greased baking sheets. Bake for 15 minutes or until lightly browned.

Cool on pan slightly before transferring to a wire rack to cool completely.

http://pattietierney.blogspot.com/2016/05/toffee-crunch-cookies.html