Serves: 5
Preheat the oven to 375°F. In a large bowl, cream the butter, egg, and vanilla. Add the contents of the jar, and stir until well mixed. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are light brown in color. Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.
This _Toffee Chip Cookies recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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