Toffee Doodle Cookies

Ingredients
1/2 cup salted butter, softened
1/2 cup margarine, softened. (I used all butter so 1 cup)
1- 1/4 cup granulated sugar
1 egg
2 TBS corn syrup
1 tsp vanilla extract
2- 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 oz bag toffee bits

Cinnamon- sugar mixture

1/4 cup granulated sugar
1-1/2 tsp ground cinnamon

Instructions
1. Preheat the oven to 350°F. Line your baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.

3. Scrape the sides of the bowl and add in the egg, corn syrup, and vanilla extract. Mix until combined.
Add the flour, baking soda and salt, mix until the dough forms.

4. Add the toffee bits to the dough and mix until evenly distributed.
Portion the dough out into your desired size. Like a #24 scoop that uses 3 TBS of dough or make them smaller.

5. In a small bowl, combine the cinnamon sugar mixture.

6. Roll each ball of dough into the cinnamon sugar, pressing the mixture onto the cookie dough. Repeat with remaining dough.

7. Bake at 350° F for 11-13 minutes. (I did smaller and baked 9 minutes) The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.

8. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

 from Cookies for Days