Day 147 - Toffee Chocolate Almond Crunchie Cookie

I found this recipe in the 2004 Robin Hood Homemade Favourite booklet that was free at the grocery.  (it's a Canadian Company) You can't find Skor Chipits here in Australia and I just happened to be cleaning out my baking pantry and found this pack I had brought with me from Canada.  So I baked these lovelies today.

Ingredients

1 cup	(250 mL) butter, softened
3/4 cup	(175 mL) brown sugar, packed
1/2 cup	(125 mL) granulated sugar
1	egg
2 tsp	(10 mL) vanilla extract
2 cups	(500 mL) Robin Hood® Original All Purpose Flour
1 cup	(250 mL) Robin Hood Oats
1 tsp	(5 mL) baking soda
1/4 tsp	(1 mL) salt
1 pkg	(225 g) toffee bits
1 cup	(250 mL) milk chocolate chips
3/4 cup	(175 mL) slivered almonds

Directions

Tools

• dry measuring cups
• measuring spoons
• 2 large mixing bowls
• hand held or electric stand mixer
• spatula
• baking sheets
• parchment paper
• wire cooling rack

1. Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper. Beat butter, brown sugar, granulated sugar, egg and vanilla together in large bowl using an electric mixture on medium speed until creamy.
2. Combine flour, oats, baking soda and salt in a separate large bowl. Add to butter mixture, beating until blended. Stir in toffee bits, chocolate chips and almonds. Drop by tablespoonfuls (15 mL) onto prepared baking sheets.
3. Bake in centre of preheated oven for 8 to 12 minutes, or until light golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.

Tips

• Replace milk chocolate chips with semi-sweet or white chocolate chips.