I'm bored. Time to make cookies!

I finished my homework (well most of it), and decided to improvise some cookies.  I found a recipe for Toffee Crunch cookies on Food Network and decided to mess with it!  Instead of toffee candy bits, I made homemade toffee and swirled it in.  Oh, and I added rum.  I don't know why.  It just sounded like a good idea.

Rum-Toffee Cookies

1 stick butter
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 cup flour
1/8 teaspoon salt
1/8 teaspoon baking soda
Toffee (recipe follows)
1/2 cup oatmeal
1/2 cup chopped almonds

Toffee

1 stick butter
1 cup sugar
1 tablespoon heavy cream

1) Preheat the oven to 350 degrees.

2) Cream the butter, sugars, and vanilla.  Beat the egg slightly and add to butter mixture; mix well.  Sift flour, salt, and baking soda, then slowly add to the mixture.  Mix thoroughly.  Mix in the oatmeal and almonds.  Put in fridge or freezer to chill while toffee is made.

3) Melt the butter over medium heat.  Once melted, add the sugar and stir until dissolved.  Allow it cook (it may bubble, that's okay), stirring occasionally.  It may seem that the ingredients are not incorporated, I waited until it was a rich caramel color and then added the cream; stir.  The cream allowed the butter and sugar to combine.  Take the toffee off the heat and allow to cool.

4) Stir the still slightly warm toffee into the chilled dough.  Drop in teaspoonfuls onto an ungreased baking sheet.  Bake for 15 minutes.

Well that was interesting, in the sense that it didn't quite work.  The cookies were incredibly flat and kind of formed one large mega cookie.  I also didn't follow my own advice and used foil, which the cookies stuck to. One the left are a few of the pretty ones.  But you know, they may be a bit funky but they taste great!