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OATMEAL TOFFEE COOKIES

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Author: Lindsay Nathanson

Ingredients
  

  • 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
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Instructions
 

  • 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.

Notes

*Makes about 24 cookies