C/Kara's Brown Sugar Toffee Cookies

When Kara stayed with me for a few months last year while our guys were deployed, we had a great time acting like little Martha Stewart's in my kitchen. Kara volunteered at the USO while she was here, so we often baked stuff for her to take into the office and we also fed my handman neighbor pretty routinely, since he was always fixing stuff around the house. But when it came to these cookies, we would bake them with the intention of sending them to the USO or giving them out to the neighbors, and then we would "accidentally" eat all three dozen cookies.

Oops.

We created this recipe because, as strange as it sounds, I really don't like chocolate. I know, I know, crazy. So, these chocolate free cookies quickly turned into my favorite treat.

C/Kara's Brown Sugar Toffee Cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) butter or margarine, softened

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 eggs

1 8 ounce bag of Heath Bits o' Brickle toffee bits (Make sure you don't get the chocolate covered toffee bits. The recipe doesn't turn out nearly as well using those.)

(No pictures of this recipe, since these cookies are just too dangerous to have in the house.)

Stir together flour, baking soda and salt, then set aside.

Beat butter, brown sugar, granulated sugar, and vanilla in a large bowl until well blended.

Add eggs, beat well.

Gradually add flour mixture, while beating the mixture.

Gradually add toffee bits, until fully mixed into the dough.

Drop teaspoons of cookie dough onto a cookie sheet sprayed with Pam.

Bake at 350 degrees for 9-11 minutes, or until lightly browned.

Cool on a wire rack.

These cookies are extra delicious when they are crunchy, so I prefer baking them for the full 11 minutes.

Enjoy!

And don't feel obligated to share. ;)