2-3\/4 cups all-purpose flour
\n1\/2 cup granulated sugar
\n1\/2 cup packaged almond toffee bits (such as Hershey’s Heath Bits’ O Brickle)
\n1\/2 cup packed brown sugar
\n2 tsp. baking powder
\n1 T. vegetable oil
\n1 tsp. vanilla extract
\n3 large eggs
\nCooking spray<\/p>\n
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1\/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.<\/p>\n
1 cookie 103 calories<\/p>\n","protected":false},"excerpt":{"rendered":"
2-3\/4 cups all-purpose flour 1\/2 cup granulated sugar 1\/2 cup packaged almond toffee bits (such as Hershey’s Heath Bits’ O Brickle) 1\/2 cup packed brown sugar 2 tsp. baking powder 1 T. vegetable oil 1 tsp. vanilla extract 3 large eggs Cooking spray Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla,…<\/p>\n