Egg-Free Toffee Chip Cookies

Photo by Aubrey F.

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

48

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

48

servings

Ingredients

  • Ingredients

  • 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 all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips

  • 1/2 cup HEATH® Milk Chocolate Toffee Bits

Directions

Directions In a large bowl, 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 by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten with the bottom of a small glass. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks. Yield: 4 dozen.

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