Wednesday, January 6, 2010

Cinnamon Toffee Crunch Cookies

I was pacing the bamboo floor of my house yesterday. I usually think best when I pace, or pace best when I think perhaps. Only this time I couldn’t figure out why I was pacing, or why my thoughts were going a mile a minute. Then it hit me. I feel better! I feel awesome and I want to bake! I missed myself, and I really missed my kitchen. (If you weren’t here, I bounced my head off a sidewalk slipping on ice last week, and was left with a nasty concussion. After all, my childhood nickname is “Grace”, and not because I resemble it.)

I thought I’d make some really cool caramel swirl cookies, but about halfway through the recipe I realized I was using the wrong page of the book. Ok so the head isn’t entirely better I guess!

Not having the ingredients to finish the cookies, I had a good laugh, closed the book, and began to play. I added crushed Baked Lay's, some cinnamon, a little oatmeal, vanilla, and topped it off with a bag of toffee bits.

These cookies are pretty darn good! Much like a sandie in texture, but a bit chewy, crunchy, salty, with a toffee cinnamon background.


1 cup butter, softened

1 cup granulated sugar

1 cup packed brown sugar

1 cup canola oil

1 egg

2 teaspoons vanilla extract

3 ½ cups all purpose flour

3 teaspoons baking soda

½ teaspoon ground cinnamon, plus more for optional sprinkling

¼ teaspoon salt

1 cup quick 1 minute oats

1 cup well crushed (but not to powder) Baked Lays Potato Chips, plain

1 (8 ounce) bag Heath English Toffee Bits, Bits ‘O Brickle Toffee Bits

Raw sugar


1. Set the rack to the middle in the oven and preheat to 350 degrees. Line cookie sheets with parchment paper.

2. In a large bowl or stand mixer bowl cream together butter, granulated sugar and brown sugar. Add the oil, egg, and vanilla extract and beat until combined. Add flour, baking soda, cinnamon, and salt and beat to combine. Add the oats, crushed chips, and toffee bits and mix until incorporated.

3. With a standard (size 50) cookie scoop, scoop the dough onto the parchment 1 ½ inches apart. Flatten slightly and sprinkle with raw sugar. Bake for 11 to 12 minutes and let cool on the cookie sheet for a couple minutes before removing to a cooling rack. Repeat with remaining dough.

4. Once cool, Sprinkle a very small amount of cinnamon onto the cookies through a fine mesh strainer if desired.

Makes about 50 cookies or more. I stopped counting.

Recipe & picture by Laura Flowers


Donna-FFW said...

Ya see that.. everything happens for a reason.. you invented a new tasty sounding cookie!!

Fresh Local and Best said...

I'm glad to hear that you are feeling better! These cookies look terrific!

Jeanette said...

That cookie looks wonderful. Maybe you have invented an icon cookie like tollhouse. Have a great week.

Chef E said...

Oh you just sooooo got me back! I want some of these right now...I said now!

Pink Little Cake said...

Hi Laura, just stoping by to say hi. Are you feeling better? Cookies look yummy as everything you make/bake.

Carolyn Jung said...

Your potato chip cookie looks infinitely better than a version I tried making from a cookbook. It came out terrible. But I love how yours baked up so thick and chewy looking. It restores my faith in potato chips being a cookie ingredient. ;)

Mary Bergfeld said...

I'm so glad that your feeling better. These cookies sound just wonderful. They certainly are beautiful to look at.

Esi said...

I am trying to eat less baked goods, but I think my coworkers would LOVE these. I love the chips (potato and toffee) in them.

Sue said...

Laura, Glad you are so much better and back to the blog and baking!:) These cookies sound great with a bit of everything in taste and texture!!!
Very creative! Aloha from Hawaii!

Coleens Recipes said...

Welcome back to the kitchen!! So glad to hear your feeling better. These cookies sound delicious!! I'm ALWAYS in the market for a new cookie recipe, thank you.

Trissa said...

I think it you have managed to come up with a great way to improvise on those cookies you are doing well! The cookies sound fantastic - and unique too!

shaz said...

Glad to see you up and baking! What a fun idea to add potato chips to a cookie. Amazed by how you seem to have effortlessly thrown this together.

VegeCooking Club said...

Mmm...salty and sweet. I love the combo.

Mari said...

Brilliant! Could they be a salty snickerdoodle? I want to market them as a PMS dream come true.

Sook said...

Hi! My first time here. Your photos look so wonderful! I kept on trying to grab your cookies off my monitor... :) I'm so glad that I got to your blog.

Chef E said...

How funny, and ever made it to my TMI site? I am sure I would die of boredom if you did!

I am on here now looking for goodies to make with Aaron, we are both antsy all the time...

Cliff said...

Laura, I'm so glad you're back to "normal." We really missed you during your absence. These cookies look and sound great! Are you still going to make the caramel swirls? I love me some caramel.

Do we need to check you out a Kevlar for those icy sidewalks?

Lo said...

First -- I'm so glad you're feeling better. And second -- you must be, if you're coming up with such lovely salty-sweet combos. You're a woman after my own heart!

Renata said...

I just wish I could find these toffee bits around here.. Nice treat!

Memória said...

These cookies look so cute and are perfect. I'm so glad you're feeling better.

Velva said...

I am so glad to see that you are up and about and ready to tackle the kitchen once again-that is always a good sign.
The flavor combination in yor cookies is genius. During this insane weather we have been having, a really good cup of coffee and a few of these cookies would be perfect.

figtree said...

I thought I was OVER cookies after the holidays...this recipe have me craving more!!

The Cooking Photographer said...

Hi Everyone!!

First, I hope you try these. They are awesome. And second, thank-you for the comments!!


Mimi said...

Glad that you are feeling better and that you were able to improvise on hte recipe, the cookies looks tasty.

Anonymous said...

Keep posting stuff like this i really like it

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