Rating: 4.5 stars
46 Ratings
  • 5 star values: 29
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

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

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2008

Gallery

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

Recipe Summary

Yield:
2 dozen (serving size: 1 cookie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

90 calories; calories from fat 34%; fat 3.4g; saturated fat 1.6g; mono fat 0.6g; poly fat 0.1g; protein 1.2g; carbohydrates 13.6g; fiber 0.4g; cholesterol 15mg; iron 0.5mg; sodium 88mg; calcium 9mg.
Advertisement