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Toffee Nut Cookies
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Description
Big, flat, moist, chewy toffee nut cookies with a hint of hazelnut.
Ingredients
- 2-¼ cups White Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1 pinch Salt
- 1 cup Brown Sugar, Packed
- ½ cups Butter, At Room Temperature
- ½ cups Sugar
- 2 whole Egg Whites
- 1 teaspoon Vanilla
- ½ cups Toffee Chips
- ½ cups Hazelnuts, Chopped
Preparation
Preheat oven to 350 degrees F.
Combine flour, baking soda, salt, and brown sugar. Set aside. In another bowl, stir together butter, granulated sugar, egg whites, and vanilla extract until the batter is smooth and creamy. Fold wet ingredients into dry. Add in the Heath Bar toffee chips and chopped hazelnuts and mix until batter forms.
Drop the batter onto cookie sheets and bake for 10 minutes, or until tops turn brown. Remove from the oven and let cookies cool for 15 minutes on a wire rack.
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