If you like rich and buttery cookies that melt in your mouth, you’ve got to add these cookies to your must make list right now. With 3 sticks of butter in them, you know they’ve just got to be good! That’s right…3 sticks! When I was looking for something easy to make for the recent Food Blogger Bake Sale, I remembered these freeze and slice cookies that I hadn’t made in quite some time. The original recipe was just a plain cookie that I made a few tweaks to as well as added toffee bits and walnuts. I can’t even begin to tell you how good these cookies turned out…we couldn’t keep out of them!
Here’s a funny story about the cookies. I came home from the bake sale with a few bags of the cookies (we had a lot of sweets there). Hubby was glad he could dig back into these. Anyway, here’s what happened the next day. A friend of ours (Mr. T) stopped by to chat for a few minutes with my hubby in the garage. I gave him a bag of 4 cookies to take home to share with his wife (Mrs. J). While Mr. T was still here, Mrs. J rode her bike over. When she came in the house, I told her I’d given Mr. T a bag of cookies to take home. She said, “What cookies? He ate them all!” Now y’all, that was only about 10 minutes after I gave them to him and these aren’t small cookies! I then gave Mrs. J her own cookies and headed straight to the garage to tell Mr. T not to touch them. It was all in good fun, but that just goes to show you how fast these disappear. By the way, Mrs. J called me later raving about the cookies. She took them home with her on the bike instead of putting them in the car with Mr. T just to be sure he didn’t eat them on the way home!
These cookies keep well for several days…if they last that long! You can always slice and bake one pan of dough now and save the rest to bake later.
Yield: 5 dozen
- 4 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups packed light brown sugar
- 3/4 cup sugar
- 1 1/2 cups (3 sticks) butter, softened
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup toffee bits
- 1 cup finely chopped walnuts*
- Line two 8 x 4-inch loaf pans with enough foil to extend above sides of pans.
- In medium bowl, combine flour, baking powder, baking soda and salt; blend well with wire whisk or fork.
- In large mixing bowl, combine brown sugar, sugar and butter; beat on low to medium speed until well blended. Add eggs and vanilla; beat until well blended. Gradually add flour mixture while beating until well blended. Stir in toffee bits and walnuts.
- Press half of dough into each foil-lined pan. Press plastic wrap on top of dough and fold foil over to cover. Freeze at least 3 hours or until well chilled (I freeze mine overnight).
- Heat oven to 350 degrees F. Remove foil and plastic wrap from dough. Cut dough into 1/4-inch slices. Place slices 1 1/2 to 2 inches apart on parchment-lined cookie sheets.
- Bake for 9 to 12 minutes or until light golden brown and set. Cool 3 minutes; remove from cookie sheets to cooling rack. Cool completely.
*I use a crank type nut chopper to finely chop the walnuts.
Source: Adapted from Pillsbury’s Butterscotch Freeze ‘n Slice Cookies