Jeanie Cooper's Toffee Mandelscotti
INGREDIENTS
3 eggs
1 cup each: vegetable oil, sugar
1 teaspoon vanilla
3 ½ cups flour
1 teaspoon each: baking powder, salt
1 12 ounce bag semisweet chocolate chips
8 ounces almond toffee bits
Place eggs, oil, sugar and vanilla in the bowl of an electric mixer. Beat until light in color, 5 minutes. Sift together flour, baking powder, and salt. Mix into eggs just until incorporated. Do not over mix. Stir in chocolate chips and toffee bits. Wrap dough in plastic wrap. Refrigerate at least 3 hours. Jeanie makes the dough the night before she bakes it.
Preheat oven to 350 degrees. Divide the dough into four pieces. Shape each piece into an 8 by 3 inch log and place on ungreased cookie sheet. Jeanie put 2 logs on each cookie sheet. Bake 25 minutes until lightly browned.
Reduce oven temperature to 300 degrees. Carefully remove cookie logs from baking sheet to a cutting board after letting them cool for 5 to 10 minutes. Cut them diagonally into ¾ inch slices. Place sliced cookies back on the baking sheets. Bake 20 minutes until golden brown.
