My husband is a cookie fiend. He has absolutely no willpower when it comes to cookies and will actually tell me not to make them when he sees his weight creeping up. Yet in the same day, he will pout if the cookie jar is empty. How I live with this, I don’t know. It is the burden I bear — to bake or not to bake.
His favorite cookie is one I concocted myself. It has a sweet shortbread base and a wonderful chocolate and toffee crunch surprise. What make these cookies even better is how easy they are to make!
Cookies from scratch can take a lot of time. Measuring out a tablespoon of this and a half cup of that and then molding them into perfectly shaped little balls over and over, scolding those who steal the dough when they think I’m not looking. It can be a chore.
With my Toffee Chip Cookies, there is almost no measuring and the recipe has only four ingredients. Yet the aroma of cookies baking and the warm, moist sweetness as they come out of the oven is hard to resist. And these cookies freeze well, so I can hide bags of them in the freezer and pull them out when my husband is in desperate need of a cookie fix!
Belle’s Toffee Chip Cookies
1 box yellow cake mix
⅓ cup oil
½ bag chocolate covered toffee chips
Mix all ingredients together and scoop by cookie scoop onto an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool on racks.
Brenda Stanley is the mother of five children, including two sets of
twins and a grandmother of two. She is a cookbook author and
novelist. Her website is at www.talesofthedinnerbelle.com.