Ingredients

• For the almond butter toffee
• 1/3 cup plus 1 tablespoon granulated sugar
• 1/4 cup unsalted butter
• 2 tablespoons water
• 1/8-1/4 teaspoon salt
• 1/3 cup flaked almonds
• For the cookies
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup firmly-packed light brown sugar
• 2 tablespoons dark corn syrup, golden syrup, honey or maple syrup
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup chocolate chips
• 1 batch almond butter toffee, crushed into bits
• • To make the almond butter toffee: grease a half sheet pan (13″x18″) or cookie sheet.
  • Combine all ingredients, except the almonds, in a small, heavy bottomed saucepan. Over medium heat, stir until the butter is melted. Reduce the heat to medium-low and continue to cook, stirring occasionally, until a candy thermometer reaches 300ºF (150ºC). This will take about 25-30 minutes. If you do not have a candy thermometer, carefully drip a small amount of the sugar mixture into a cup of cold water; if it has reached the right temperature it will collect into a hard ball.
  • Meanwhile, in a skillet over medium-high heat, spread the almonds in a single layer. Toss the nuts occasionally to prevent scorching. Once they are light toasted brown and aromatic, remove from pan and set aside.
  • Mix nuts into butter toffee mixture. Working quickly, spread the toffee over the prepared half sheet pan in a thin layer. It will not fill the entire pan. Set aside to cool completely.
  • When cooled, break the toffee into irregular bits. I find it easiest to put pieces into a large, loosely sealed food storage bag and pounding the toffee into submission with the bottom of a skillet. You should end up with about 3/4 cup of nubby gravel.
  • For the cookies: preheat the oven to 350°F (175°C).
  • In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  • In the bowl of a mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter, brown sugar and corn syrup until light and fluffy. Scrape down the sides of the bowl as needed. Add the egg, beating well. Mix in vanilla.
  • With mixer on low speed, add flour mixture and mix until just incorporated. Using a rubber spatula or wooden spoon, stir in the oatmeal, chocolate chips and crushed toffee.
  • Drop 2 tablespoons of dough into mounds (I use a disher that is 1 1/2” across) onto parchment or silpat lined cookie sheets. Space mounds about 2 inches apart. Bake until lightly golden around the edges, but not crisp, about 10-12 minutes.
  • Cool on sheets for 5 minutes; transfer to a wire rack to cool completely.