Oatmeal Toffee Cookies

4.0 46
4 stars
(46)
Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Recipe from Cooking Light

Brown sugar and butter underscore the tawny sweetness of the almond toffee bits in these oatmeal toffee cookies.

Ingredients

  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1 cup old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup almond toffee bits
  • Cooking spray

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. 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 egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.
  3. 3. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.
Kathy Farrell-Kingsley,
December 2008

Nutritional Information

  • Calories: 90
  • Calories from fat: 34%
  • Fat: 3.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 13.6g
  • Fiber: 0.4g
  • Cholesterol: 15mg
  • Iron: 0.5mg
  • Sodium: 88mg
  • Calcium: 9mg