Bready or Not: Bacon-Toffee Cookies
These cookies mix salty and sweet in a chewy cookie. Using a teaspoon scoop, the recipe produces about 70 cookies.
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 1 1/2 cups brown sugar packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 3/4 cup all-purpose flour
- 1/2 cup Heath bits
- 3/4 cup semi-sweet chocolate chips
- 6 thick-cut bacon slices chopped up
Preheat oven at 375-degrees. Ina large bowl, beat butter and shortening together until turning fluffy. Add brown sugar, baking soda, and salt, followed by the eggs and vanilla. Gradually beat in the flour.
Stir in the Heath bits, chocolate chips, and bacon. Use a teaspoon scoop or spoon to dollop dough onto baking sheet, spaced out to allow for minor spreading. Bake for 8 to 10 minutes, until edges are just turning golden. Cool for five minutes, then transfer to a rack to finish cooling.
Store cookies in a sealed container.
OM NOM NOM!