Oatmeal Toffee Cookies are my husband's absolute favorite cookie. Made with oatmeal, coconut and
Heath English Toffee Bits, they are healthy enough for breakfast, right? Okay, okay, I know they aren't, but I believe wonderful things should be enjoyed in moderation. This is the only cookie I make ahead of time and freeze. Perfect for unexpected guests.Once it has thawed, you can't tell it's been frozen. All other cookies I freeze the dough and bake them fresh. One way or the other, none of my cookies have a chance to get freezer burn.
Oatmeal Toffee Cookies
Combine:
1 cup softened butter
2 cups brown sugar
2 eggs
2 teaspoons Vanilla
Blend together:
1 ¾ cups flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
Add to butter mixture and mix in:
3 cups quick-cooking oats
1 10 oz. pkg. Toffee bits
1 cup coconut
Heat oven to 375⁰ Lightly grease cookie sheet. Bake 8-10 minutes. Cool one minute. (Any longer than that, they will stick to the cookie sheet. In fact, I spray my spatula with non-stick baking spray to keep the toffee from sticking.) Makes about 4 dozen.
No comments:
Post a Comment