I’ve always loved toffee and I jump at the chance to incorporate it into recipes throughout the year. I found this simple recipe for Oatmeal Toffee Cookies years ago in a Cooking Light magazine. To be honest, I don’t really know why it was featured there of all places when it has a cube of butter in it, but oh well! The have a wonderful flavor and I love the chewiness of the oatmeal and toffee combination. Yum!
Oatmeal Toffee Cookies
Adapted from a Cooking Light recipe
- 1 1/2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 1/2 cup butter, softened
- 2 teaspoons maple extract {or vanilla if you don’t have maple}
- 2 large eggs
- 2/3 cups toffee bits
Preheat oven to 350 degrees.
Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and eggs; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.
Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350 degrees for 9-11 minutes. Cool on pans 1 minute. Do not overbake! The cookies don’t look quite done when you pull them out, but they’ll be perfect once they’re cooled.
Remove cookies from pans; cool completely on wire racks.
| Note: I didn’t show the exact amount of all the ingredients in the photo above! Just fyi… |