This is the 4th recipe I discovered today to make use of that liter of buttermilk. So you like the flavor of toffee but don’t have toffee chips to add? No worries, try this recipe out.
Followed the recipe as is, I used a #24 scoop. Cookies remain very soft with an interesting toffee flavor. The first pan I took out of the oven at 14 min with indications of browned edges (as per recipe instructions). But they fell flat 🙁 , could have easily gone 2 more minutes. They are the bottom layer in the photo I submitted. The second pan was 3/4 full and I left in for 15 mins. These turned out much better.
You can find the recipe here. Swap your baking stories with me below!