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Oatmeal Toffee Cookies

Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro

Yield 2 dozen (serving size: 1 cookie)
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

Nutrition Information

  • calories 90
  • caloriesfromfat 34 %
  • fat 3.4 g
  • satfat 1.6 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 1.2 g
  • carbohydrate 13.6 g
  • fiber 0.4 g
  • cholesterol 15 mg
  • iron 0.5 mg
  • sodium 88 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 350°.

  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. 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.