Sunday, June 6, 2010

Texas Sized Almond Crunch Cookies


Best Cookies, Hands Down. I dare you to find a cookie better than this one! Crunchy cookies, with bits of chopped almonds and toffee, and a sugar coated top. Oh, my.

These also defy all we know about making cookies.

All purpose flour and wheat flour?

Butter and oil?

Powdered sugar??

One bite and you are hooked for life!
Also sorry for such a short description of these delicious cookies, I seem to be completely speechless on describing desserts when they are so amazing!

Ingredients:

1 cup Butter
1 cup Vegetable Oil
1 cup Sugar
1 cup Powdered Sugar
1 teaspoon Almond Extract
2 whole Eggs
3-½ cups All-purpose Flour
1 cup Whole Wheat Flour
1 teaspoon Salt
1 teaspoon Cream Of Tartar
1 teaspoon Baking Soda
2 cups Chopped Almonds
1 package (8 Oz. Package) Toffee Brickle
Sugar, For Coating Cookies (up To 1 Cup)



Directions:

Heat the oven to 350 Degrees F.

In a large bowl, cream the butter,
oil,

and sugars.

Add the almond extract and the eggs, mix well.




Mix the flour, wheat flour, salt, cream of tartar, and baking soda.




Gradually add the flour mixture to the butter and sugar mixture in the mixer on low speed.



Stir in the chopped almonds and toffee brickle by hand.



Using a 1/4 cup measuring cup, scoop out some cookie dough and flatten with a cup dipped in sugar.



Bake for 12-16 minutes, or until golden brown. I had to use our grill spatula because these puppies are huge!! I opened the oven door and had the biggest surprise of my life, I freaked out! Some how my cookies had turned into mutant sized cookie!

Don't get my wrong they were Delicious, But mutant sized :)


Let cool completely!



Enjoy