Friends

We have reached that place in the summer where the time needed to spend with friends and family is dwindling.  I wish I could buy a few more days, sort of like buying vowels on Wheel of Fortune.

Today we have friends coming to visit nearly all day. Pretty sure our neighbors think we are the party house. We are meeting friends who are heading back to Kathmandu for the school year for breakfast, Singapore friends are coming over for lunch, friends from Colorado Springs are here for dinner, and beloved neighbors are stopping by to say goodbye somewhere in the mix before they head to the airport. I don't try to make heads of tails of the comings and goings, I just try to be available for hugs, and tears, and promises of Skype dates, and travel plans to see one another.

This is why at 6am I am up making cookies that will be served at lunch. I needed to get them out of the way so that I could be present with the ones I love today. It sure is a sweet way to start the day though.

Cookies for Jim and Heidi

Toffee Cookies

3 sticks of butter melted and cooled

2 cups of dark brown sugar lightly packed

1 cup granulated sugar

2 whole eggs

2 egg yolks

1 tablespoon pure vanilla extract

4 1/2 cups of all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

8 oz package of Toffee bits with chocolate such as Heath

Preheat the oven to 350 degrees. Line baking sheets with parchment

In the bowl of a stand mixer combine the melted butter and sugars. Blend until slightly fluffy and lighter in color approximately 3 minutes. Add the eggs and egg yolks and vanilla extract and beat to combine.

In a medium bowl whisk together the flour, baking soda, baking powder and salt. On low speed blend in the flour mixture until well combined. Add the toffee bits and stir in with a wooden spoon.

Scoop a scant 1/4 cup of dough onto the prepared cookies sheets, I typically have room for 8 cookies per sheet.  Bake for 10-12 minutes or until golden brown and just set. Do not over bake these, they should be crispy chompy on the edges and soft and slightly gooey in the middle.