ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oatmeal-Toffee Cookies

Yield Makes 4 dozen

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups uncooked regular oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 (10-ounce) package almond toffee bits

How to Make It

  1. Beat butter at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add sugar, beating well. Add eggs and vanilla, beating until blended.

  2. Combine oats and next 3 ingredients; add to butter mixture, beating just until blended. Stir in chopped pecans and toffee bits.

  3. Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.

  4. Bake at 375° for 10 minutes. Cool on wire racks.

  5. Note: For testing purposes only, we used Hershey's Heath Bits O' Brickle Almond Toffee Bits.