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.