Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Screamers




Source of Recipe


billk54






List of Ingredients



• 4 1/2 cups all-purpose flour
  
• 2 teaspoons vanilla extract
  
• 2 teaspoons baking soda
  
• 4 eggs
  
• 1 teaspoon salt
  
• 1 bag Heath almond toffee bits
  
• 1 cup margarine, softened
  
• 1 bag white chocolate chips
  
• 1 1/2 cups granulated sugar
  
• 1 1/2 cups packed light brown sugar
  






Instructions



1. Preheat oven to 350 degrees. Lightly grease cookie sheet. Stir together flour, baking soda and salt. In a large bowl, beat butter, both sugars and vanilla until well blended. Add eggs, one at a time. Gradually add flour mixture, beating until well blended. Stir in toffee almond bits and white chocolate chips. Chill dough for 30 minutes. Drop by rounded teaspoons onto prepared cookie sheet. Bake for 13 minutes or until lightly browned. Cool slightly and remove to wire rack. Cool completely.
   
2. Yield: 6 dozen cookies