Oatmeal Toffee Cookies

Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Brown sugar and butter underscore the tawny sweetness of the almond toffee bits in these oatmeal toffee cookies.

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Nutritional 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

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. 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.

Note:

Kathy Farrell-Kingsley,

December 2008