These yummy classics are just loaded with crunchy chopped toffee and almonds, so there’s no doubt as to why they’re my husband’s all-time favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for our grandchildren.
—ALICE KAHNK KENNARD, NE
PREP: 35 MIN. • BAKE: 15 MIN./BATCH • MAKES: ABOUT 12 DOZEN
1 cup butter, softened
1 cup sugar
1 cup confectioners’ sugar
1 cup canola oil
2 large eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped almonds
1 package (8 ounces) milk chocolate English toffee bits
Additional sugar
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.
2. Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake the cookies at 350° for 12-14 minutes or until they are lightly browned.