Reviewed: Sep. 27, 2009

Well, I'm proud to be a Minnesotan if these are the state's best cookies! These are awesome. The toffee bits are what make the cookie. Mine came out flatter, most likely because I used room-temp butter. If you want yours a little thicker, then chill the dough. I baked them for 12 min., then I let the cookies cool on the sheet for 5 min., then removed them to a cooling rack. Thank you for this recipe!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Sep. 19, 2009

YUMMMMMMMMMMMMMM! Followed recipe exactly and they were perfectly chewy, tender cookies! I loved the bits of toffee with delicious chocolate chips. As a Minnesotan, this is one of my new favorite cookie treats!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jul. 31, 2009

This is definitely a delicious cookie - I made a batch for a bake sale, and used the 1/2 brown sugar, 1/2 white sugar suggestion. I would never make these for my own house due to the ridiculous amount of butter, though! I may try a modified version.

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Jul. 9, 2009

This is one of the best cookie recipies I have come across. I usually use chocolate chips, toffee bits and butterscotch chips and people can't get enough of them! YUM!!!!

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rdjohnston

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Reviewed: Jun. 25, 2009

I made these exactly as the recipe stated and they were wonderful! I took them to church and they disappeared pretty fast!

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Jun. 6, 2009

Although it was a very good cookie, I thought it had too much stuff in it. I wouldve liked it better with just the toffee, semi sweet chocolate chips and nuts. the addition of milk chocolate to me makes it too sweet for my liking. I do agree with other reviewers this tastes great for a day or two, after that the cookie gets crumbly and dry

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JERIBERRIES

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: May 13, 2009

This is an exceptionally good cookie recipe. If you follow the directions and remove the cookies after 10 to 12 minutes, they will still be wet and undercooked. They finish setting up on the cookie sheet as directed. The people who complain of the cookies not flattening are not following directions -- they're waiting for the cookie to be done in the oven. The cookie will fall/flatten on the cookie sheet as they keep cooking. If you follow the directions these work out great. The reason this isn't a five star is because it needs more Heath chips -- at least a full cup if not more. At 2/3 cup they're undetectable. Also, for those who complain this cookie is too sweet -- it has THREE kinds of chips/candy!! It's a cookie! What do you expect? It's supposed to be sweet! Great recipe.

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Erin

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Apr. 16, 2009

these are delicious! a bit of work but well worth the effort. my husband loves them.

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marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Mar. 18, 2009

Three & A Half Stars... Texturally perfect cookies, but they're soooo sweet. I did use Butter Flavor Crisco, and only half a cup of the pecans (DH is not a fan of nuts). I'm gonna try these again, but cut the brown sugar by at least 1/2 a cup.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 27, 2009

I kind of made these a 'garbage' cookie. I had some left over white, butterscotch and chocolate chips that needed to be used up. So I used those with the toffee bits. They baked up nicely and I was left with a chewy chocolatey cookie. I made a coupple into a homemade ice cream sandwich and it was 5 stars that way! Otherwise, I think maybe some oats in them would be good, and maybe a touch more brown sugar.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 2, 2008

These were good but not fantastic, hence 4 stars. I would put more toffee bits next time.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 12, 2008

These cookies are delicious! I didn't have many of the 'extras' around the house, so I made these with just chocolate chips and chopped almonds. Yummy. They stayed nice and fluffy, even in my high-altitude CO kitchen! ...Plus, I'm more than a little proud that these hail from my home state:-). From now on I'm including these along with 'hotdishes' in listing MN recipes...

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Mrs.Magoo

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Boulder, Colorado, USA

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Reviewed: Jul. 2, 2008

I was looking for a cookie recipe which didn't have a need for Baking SODA (which my bf who I love had ruined by letting a soda can explode in the freezer...) HAHAHA I LOVE LOVE LOVE this recipe... The cookies turned out really well - I had to flatten them a little but they baked well, and I also had to drop the cook time slightly to 9-10 mins ( I think my oven is hot). I used parchment paper, and it was a dream to clean up. Reccomend this recipe to anyone :)

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Emz

Cooking Level: Intermediate

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 25, 2008

I had high hopes for these, they sounded so good! My cookies didn't flatten hardly at all. I'll probably try the chip/nut combo again but just using my regular chocolate chip cookie recipe (Tollhouse).

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 7, 2008

These cookies are fantastic! I made the recipe just as posted and the taste is great. Will make again.

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Kathy

Cooking Level: Expert

Home Town: Batavia, Illinois, USA

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Reviewed: Jan. 10, 2008

The title of these caught my eye, and I'm glad they did. These are wonderful! I've never used toffee bits in cookies before, and they are delicious. I followed the recipe exactly (except I did not use pecans) and they turned out great. I also used parchment paper instead of greasing the cookie sheets. The dough was really soft so I was worried at first, but it firmed up after I added all the dough and it sat in the fridge 5-10 minutes. Thanks for the great recipe!

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Erin

Cooking Level: Beginning

Home Town: Maple Grove, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jan. 7, 2008

I ran across this recipe while searching for a cookie that would incorporate odds and ends I had leftover after my holiday baking. I used white chocolate chips, Heath bar bits and a couple of Hershey bars that I chopped up. Like other reviewers, I used equal amounts of white and brown sugar. My kids asked me not to use nuts. I think I would have preferred them with nuts to counter balance the sweetness. I think the real key with this cookie is to underbake them slightly. I cooked them in my convection oven at 325 and really watched them. As soon as the edges began to brown every so slightly, I removed them. When cooled, they were crispy on the outside and still slightly tender in the middle. Mine spread perfectly - but I DID flatten them just a bit before baking.

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The Accidental Caterer

Home Town: Pasadena, California, USA

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Reviewed: Nov. 20, 2007

Awesome cookie! Didn't change a thing!

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Rusty's girl

Cooking Level: Expert

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Reviewed: Oct. 9, 2007

AWESOME....I use this recipe all the time....I use different combinations of chips and nuts everytime but they're always good!

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Froetoe

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2007

I did 1 cup brown sugar and 1/2 cup white sugar... doing it again I think I would do more brown sugar but less butter (or rather, I'd like a less buttery taste but don't know if putting in less butter would mess up the consistency). I also just used chocolate chips and dark chocolate chunks rather than all the morsels the recipe called for. I think it came out tasty - more buttery than I had expected but very good.

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