So something horrible has happened (besides, you know, me eating an obscene number of cookies). I lost, like, half the pictures I took whilst making these cookies. So forget about ingredients…lots of shots of luscious cookie dough…we’re getting straight down to business here!
and bake 8-10 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you’re not careful.