“After you,” the older man said as we reached the coffee urn, our paper cups in hand and ready to be filled. I thanked him and filled mine with the dark, hot liquid. Adding sugar and milk, we chatted. Sure, I had gulped down a coffee before church, but another is always welcome. So is the conversation. Behind him, I could see the plate of cookies I’d brought quickly diminishing. I smiled inside, knowing that was a good sign. Our conversation ended and I made my way to an empty table where I could rest the kids coats and my purse, freeing my hands to enjoy the coffee.
A woman walked up, her plate carrying a sample of the day’s snacks including one of my cookies. She usually sits two pews ahead of me during the service, so I’ve spent a lot of time admiring her blond bob. I tried not to stare as she bit into the cookie I’d made, and tried not to discern from her expression if it was a winner recipe or not (it was, ahem, the second batch of the cookie I was working on). But as she gestured to the cookie, talking to another woman and examined it as she took bite after bite, I couldn’t help myself. “It’s Toffee Crunch.” I said simply with a smile. She smiled, thanked me and said “Ahh! That’s what it is. It’s very good.”
She probably knew I’d made it, or maybe not. But either way, the compliment widened that inner smile a little more.
These cookies weren’t exactly planned. I just started making the mix and then whipped them up. And at first, I wondered it I’d done something wrong to make them so flat and thin, with a good crunch. But then again, how can something be wrong when it’s oh-so-right? (I think I just had a Billy Joel moment.) After testing the recipe a few more times, the recipe was perfect. Divine even.
These Toffee Crunch Cookies are rich and buttery. Crunchy edges meet more tender centers — perfect for enjoying a glass of milk — or a coffee, if you prefer.