Why egg-free? I forgot to buy eggs at the grocery store this week. We’ve been traveling quite a bit lately…business trips, road trips to Michigan, and vacations…this year has been a whirlwind for us. This year has been full of work, family, and friends. Simply put, this year has been amazing to us and for us.
Our most recent trip was to Michigan this past weekend. As soon as we returned home from our trip earlier this week, I immediately hopped back in the car and drove to the grocery store in an effort to restock our refrigerator. Lately, since I’ve only been home for a few days at a time, I kind of got the whole “buy enough food to last us x number of days” down over the past few months. Eggs were never part of the equation since I haven’t been baking lately. So, as you can imagine, much to my chagrin, I forgot to add eggs to my grocery shopping list.
When the baking bug hit me today, I reached in our refrigerator and that’s when I noticed that we were out of eggs. Did I fret? No. Instead, I reached for the items that I always keep in my kitchen: oil and butter.
What came out of the oven is something that I know my Dad would love. He’s a sucker for any baked treat that has chewy and crunchy bits of toffee. Do you know why I’m a sucker for these cookies? They remind me of fall for some reason. Maybe it’s because they are comfort food. Maybe it’s because they make the house smell warm, inviting, and heavenly. Maybe it’s because on the day that we left my parent’s house a few days ago, we awoke to cooling temperatures and falling leaves.
So, to sum it all up, apparently thoughts of my Dad (who loves toffee) + thoughts of Michigan + thoughts of fall + not having eggs on hand = Egg-Free Toffee Chip Cookies. I never said I was good at math (What’s 2+2?) but I’m pretty sure all of that also adds up to perfection. In other words, big, round, thin, and crispy cookies that go nicely with a glass of milk…or maybe warm apple cider. Yes, I have fall on the mind.
Egg-Free Toffee Chip Cookies
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Milk Chocolate English Toffee bits
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Cream together the butter and sugars in a large bowl until light and fluffy. Beat in the water, oil, and vanilla.
- Combine the four, baking powder, baking soda, and salt in a separate bowl. Slowly add this mixture to the butter mixture and mix until combined.
- Stir in the toffee bits.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the baking sheet and transfer to a wire rack to cool.
What is your favorite season and why?