Guess what? I have two weeks until I am going to Greece.

Since the day I met my Greek husband (which also happened to be during the Greece Olympics in 2004) I have wanted to go to my man’s “homeland”. But one thing or another, like pregnancy, and work, and then another pregnancy, and then having two toddlers… (You know, LIFE) just got in the way.

But now I have a dear friend getting married there, and my husband is whisking me away for a romantic week on Mykonos! (with a day or two in Athens). I honestly can’t wait. The FOOD is supposed to be to die for. Not to mention the history and the beaches.

And even though I am sitting at home staring at the small bathing suits that I pretend I will wear while I walk down the beach there, I am snacking on these cookies. They are so dang good, I can’t stop. I really can’t- not till they are gone I suspect.

I made these for “the kids”and then put them in the freezer so I wouldn’t eat them. Turns out, that is not what is happening. Turns out, I like frozen cookies.

So, I will just settle for pretending I will wear a white monokini, (just like I pretend I will be tan) and keep my cookies…

To make these delicious, sweet, salty, smoky, chewy, crispy buttery discs of perfection, this is what you do:

Preheat the oven to 350 degrees. Prepare a sheet pan with parchment or silpats.

In the bowl of a standing mixer, cream together the butter and the sugar. Add the eggs and the vanilla and mix well.

In a separate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the bowl and combine well.

Add the almonds, chocolate chips and toffee and combine well.

Scoop cookie dough onto the prepared sheet pans and bake at 350 for 8-10 minutes.

Remove from the heat and let the cookies cool on a rack.