I usually know what's in my cuboards, or not, but these cookies came about because I didn't have enough brown sugar. Going to sub some honey failed too, when I only had a tiny amount. Sooooo, molasses....the rest is history. You need to refrigerate this dough several hours or overnight before rolling into balls.
2Add in flour, baking soda, & baking powder. Mix till well incorporated.
3Refregerate for a few hours or overnight before rolling into balls.
4Roll into balls (I use a small ice cream scoup). Place English Toffee bits into a medium size bowl or pie plate. Place each ball in the English Toffee bits, using a flat bottom glass, dip bottom of glass into granulated sugar, then press cookies flat.
5Place on baking sheet sprayed with non-stick spray 2-3 inches apart.
6Bake 375* for 8-10 min. Time may vary depending on the size of cookie & each individual oven.
7NOTE: You may need to re-refrigerate dough from time to time before making balls if dough becomes too soft.