Toffee Pecan Topped Cookies
These decadent drop cookies will drop out of sight if they're left on the counter without supervision!
- canola oil cooking spray
- 2/3 cup white whole-wheat flour, spooned into measuring cup and leveled 150 mL
- 2 tsp baking powder 10 mL
- 1/2 tsp baking soda 2 mL
- 1/4 tsp salt 1 mL
- 1/2 cup packed dark brown sugar 125 mL
- 1/3 cup granulated sugar 75 mL
- 1/4 cup egg substitute 60 mL
- 3 Tbsp canola oil 45 mL
- 1 tsp vanilla, butter, and nut flavoring or 2 tsp (10 mL) vanilla extract 5 mL
- 1/4 cup (1 oz/ 28 g) pecan pieces, toasted and finely chopped 60 mL
- 1/4 cup toffee bits 60 mL
- 1. Preheat oven to 350 °F (180 °C). Coat a baking sheet with canola oil cooking spray.
- 2. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- 3. Combine brown sugar, sugar, egg substitute, canola oil, and vanilla flavoring in another medium bowl. With an electric mixer on high speed, cream together until smooth and fluffy.
- 4. Reduce to medium- low speed, gradually add flour mixture to creamed mixture and beat until well blended. Drop mixture 2 inches apart by level teaspoons onto a cookie sheet. Combine nuts and toffee in a small bowl. Top each cookie with 1/2 tsp (2 mL) nut mixture. Bake 7 minutes. Let stand 1 minute on the cookie sheet before removing with a metal spatula. Cool on a wire rack.
- Tip: The "vanilla, butter, and nut flavoring" is one flavoring, not three separate ones. It is sold next to vanilla extract in most supermarkets and gives the cookies a butterscotch flavor. Don't like toffee? Use mini chocolate chips instead!
|Gras saturés||1 g|
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