Ingredients
Equipment
Method
Preparation
- Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Step 2: Cream Butter and Sugars - In a large mixing bowl, combine the softened butter, granulated sugar, and powdered sugar. Use your electric mixer to cream them together until the mixture is light and fluffy.
- Step 3: Add Wet Ingredients - Add the vegetable oil, almond extract, and eggs to the creamed butter mixture. Mix until well combined.
- Step 4: Combine Dry Ingredients - In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cream of tartar. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Step 5: Fold in Almonds and Toffee Bits - Gently fold in the coarsely chopped almonds and butter toffee baking bits, ensuring they are evenly distributed throughout the cookie dough.
- Step 6: Shape the Cookies - Using a cookie scoop or your hands, shape the dough into balls about 1 inch in diameter. Roll each dough ball in granulated sugar to coat.
- Step 7: Bake the Cookies - Place the cookie balls on a baking sheet lined with parchment paper, leaving enough space in between for spreading. Bake for 10-12 minutes, or until the edges are lightly golden.
- Step 8: Cool and Enjoy! - Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy your Texas Almond Crunch Cookies while they are still warm, or store them for later!
Notes
- Allow cookies to cool completely on a wire rack before storing to prevent sogginess.
- Store cookies in an airtight container at room temperature for up to one week.
- To enjoy them warm, microwave for 10-15 seconds or reheat in the oven.