4-Ingredient Toffee Chip Cookies ((a BSF recipe!!))

Toffee Chip Cookies!

I always have my tastebuds primed for tasty food — one of the perks of being a food blogger, I suppose! I recently headed south to Bible Study Fellowship Headquarters and although there were many more important items taking my attention, the yummy food perked up my inner foodie.

the story behind the cookie

This cookie recipe was the talk of the orientees. One night, I was up late visiting with a few of my cottage-mates from New Zealand, Canada and Washington State. We were talking about the yummy food of the week and we all agreed that the toffee cookies were one of the best cookies we had ever tasted.

As we chatted and tried to guess the ingredients, my Canadian friend dashed back to her room, as just as quickly as she left, she returned — with cookies in hand. She had wrapped up a few extras to save for a midnight snack & shared them with us. I can’t remember a time I was more excited about a cookie! They are so good, and even better at midnight among friends.

Now that says a lot about a cookie, right?! If people from all ends of the US and even more — all across the globe, think these cookies are delicious – then it’s a fact. These cookies ARE fantastic and YOU must try them.

Knowing how organized and hospitable BSF is, it came as no surprise to me that the chef was happy to share this cookie recipe ((along with a few other recipes I requested — #coming soon)) with me. In a flash, the recipe was in my hands and I must say, it surprised me.

This recipe only contains 4 ingredients – a cookie with only 4 ingredients and it’s well-loved around the world?! It must go on the blog!

4 ingredients

Here is what’s needed :: 

• 2-9 ounce boxes of Jiffy Yellow Cake mix
• 1 egg
• ¾ c ((scant)) canola oil — I think ½ c is a better fit for this recipe
• 1 bag of Heath “Bits o’ Brickle” toffee bits

Combine all of the ingredients and scoop 1 tablespoon-sized balls onto a parchment-lined baking sheet.

Bake @350° for about 8 minutes, or until crisp.

Allow to cool completely – this wait transforms to texture from delicate and chewy to crisp and firm. The flavor is my favorite part but the crisp texture is a close second!

a little tip if you’re making these

As I mixed the ingredients together ((according to the recipe)), the cookie batter seemed a little too “wet”. I think the recipe would turn out a little more crisp if the oil was reduced to ½ c. Just a suggestion to keep in mind if you notice the same thing I did.

Such a simple recipe for such a universally delicious cookie — next up?? Trying it with my homemade cake mix!