I tried really hard to come up with a good story to go along with this recipe, but I came up short. So instead of making something up, I will tell you the truth. My high school boyfriend really liked toffee cookies, so I tried a few different recipes until I found one that I liked. This was the result. That’s it. It’s a shame too, because these cookies deserve an exciting story. After all these years, the boyfriend is long gone but these cookies are still a regular in my kitchen. They are soft, chewy and crunchy all at the same time. The oatmeal cuts the sweetness that usually overpowers a toffee cookie and there is just enough cinnamon. So don’t let the lame story fool you, these oatmeal toffee cookies are worth a try.
OATMEAL TOFFEE COOKIES
- 1 cup unsalted butter, softened
- 2 cups packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups quick-cooking oats
- 1-1/3 cups (8 oz. pkg.) Toffee Bits
- Heat oven to 375°F and lightly grease cookie sheet or line with parchment paper.
- With a standard mixer with a paddle attachment, beat butter and brown sugar on high speed until well combined.
- Add eggs and vanilla on medium speed and mix until just combined.
- Add flour, baking soda, cinnamon and salt on slow speed and beat until just blended
- Fold in oats and toffee bits with a large rubber spatula (so you do not over mix the dough with the mixer).
- Drop 1 1/2 inch balls of dough on cookie sheet about 2 inches apart. These cookies will spread.
- Bake 8 to 10 minutes or until edges are lightly browned.
- Cool 1 minute; remove to wire rack.