HEATH Toffee Bits, medium grind (Item# 60550)
|3 cups (1 lb. 8 oz.)||butter or margarine, softened|
|3 cups (1 lb. 5 oz.)||shortening|
|6 cups (3 lbs.)||sugar|
|12 whole (21 oz.)||eggs|
|16 cups (5 lbs.)||all-purpose flour|
|3 Tbsp.||cream of tartar|
|2 Tbsp.||baking soda|
|8 cups (2 lbs. 8 oz.)||HEATH Toffee Bits, medium grind (Item# 60550)|
|2 Tbsp.||ground cinnamon|
|1 cup (8 oz.)||additional sugar for rolling|
- Heat convection oven to 350°F (standard oven: 400°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
- Combine butter, shortening and sugar in large bowl of mixer fitted with paddle attachment until fluffy. Add eggs; mix thoroughly. Stir together flour, cream of tartar, baking soda and salt in large bowl; gradually add to butter mixture, mixing until well blended. Stir in HEATH Toffee Bits.
- Stir together cinnamon and additional sugar in large bowl; set aside. Portion cookie dough with #20 scoop; roll each scoop in cinnamon sugar mixture. Place 2 inches apart on prepared cookie sheets. Flatten cookies slightly.
- Bake 9 to 11 minutes* or until lightly browned. Remove from oven; cool on sheets 5 minutes. Remove from cookie sheet to wire rack. Cool completely.