So according to the recipe, these are supposed to be a lower-calorie cookies. I can’t yet see where the low-cal comes in, but hey, I’ll go with it. The toffee and chocolate chips make these little morsels anything but light on taste. And they have a very nice crunchy edge to them, which makes them perfect for dipping in milk. One of my favorite past-times with cookies.
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup water
1/4 cup canola oil
1 teaspoon vanilla extract
2-1/2 cups GF All-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips
1/2 cup toffee bits (I used Heath bar bits)
In a large blow, cream butter and sugars until light and fluffy. Beat in the water, oil and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and toffee bits.
Drop rounded tablespoon 2 inches apart on an ungreased cookie sheet. Flatten with the bottom of a small glass and bake at 350 degrees F for 10-12 minutes or until edges start to brown. Cool for 5 minutes before transferring to wire rack to cool completely.
*recipe adapted from Taste of Home – Cookies**