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Oatmeal-Toffee Cookies

Oatmeal-Toffee Cookies

Southern Living NOVEMBER 2004

  • 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

Preparation

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.

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

Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.

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

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

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Oatmeal-Toffee Cookies recipe

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