Lucy’s Granola Toffee Chip Cookies
(this recipe uses browned butter, which is made by toasting the proteins in melted butter, giving it a nutty caramel taste)
1 1/2 cups flour
1/2 teaspoon baking soda
14 Tablespoons (1 3/4 sticks) unsalted butter
1/2 cup granulated sugar
3/4 cup brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 3/4 cups Lucy’s Granola Chicken Feed
3/4 cup chocolate chips (optional)
3/4 cup chopped nuts (optional)
Preheat oven to 375 degrees
Melt butter in a heavy pan over medium heat, and continue to cook, swirling, until browned. Butter will foam– take care not to burn it. Add vanilla and pour into a large mixing bowl once the butter is golden brown. Stir in white and brown sugar.
Add eggs one at a time, whisking until smooth. Allow mixture to rest for two minutes, then whisk again for 30 seconds. Repeat twice. Mixture will be thick, smooth and shiny. Sir in flour, salt, baking soda and Chicken Feed. Add nuts and chocolate chips if using.
Spoon dough in well-spaced 1 TBLS balls on greased or lined cookie sheets. Bake for 10-13 minutes, until golden brown and puffy.
Note: The warm dough sill melt the chocolate chips, creating a swirled effect as you stir. If you want your chocolate chips whole, wait for the dough to cool before adding them.