I think it’s important to have a few cookie recipes at your fingertips that are unfailingly simple and delicious. Rich and chewy, these oatmeal toffee cookies make an excellent addition to a holiday cookie platter. My family loves them, and I’ve also given them to coworkers and neighbors. For extra decadence, use chocolate toffee bits! There are few things better than chocolate and toffee!
Oatmeal Toffee Cookies
From Cooking Light
3/4 cup flour
1 cup old-fashioned rolled oats
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter, softened
3/4 cup packed brown sugar
1 tsp vanilla extract
1 large egg
1/3 cup almond toffee bits (I use Heath English Toffee Bits)
Preheat oven to 350°F and grease baking sheets.
Combine flour, oats, baking soda, and salt in a medium bowl, blending with a whisk. Beat butter and sugar in a large mixer bowl until light and fluffy, about 5 minutes. Add egg and vanilla, beating to combine. Add the flour mixture, and mix just until incorporated. Stir in toffee bits.
Drop dough by rounded tablespoon onto prepared baking sheets. Bake for 11 minutes or until lightly browned. Cool cookies on baking sheet for 1 minute, then transfer cookies to a wire rack and cool completely.
Yield – 2 dozen cookies (serving size: 1 cookie)
Calories – 90
Carbs – 14
