Brown sugar and butter underscore the tawny sweetness of the almond toffee bits in these oatmeal toffee cookies.
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
How to Make It
Preheat oven to 350°.
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.
I am not an oatmeal cookie person.at.all. I've never found one that I enjoy until now! These are great. I like that they are crispy. I didn't change anything in the recipe as I was making them for another recipe: http://www.myrecipes.com/recipe/easy-individual-apple-crisps-50400000131067/, so I needed them more plain. I will be making these again and again. This recipe will be good to add things like chocolate chips or raisins. They are scrumptious.
I have made these several times since last December and every one raves over them. Do not overbake ( I usually bake few minutes less) and they will be chewey the first day. They become crisp after that but stay tasting fresh for 10 days in a sealed cookie jar.
THESE ARE INCREDIBLE!!! Perfectly chewy and a little crispy around the edges. Love the toffee flavor. I think these would be divine as cookie "sandwiches" with a marshmallow creme filling, as the flavor reminds me of the store bought "oatmeal creme pies" I grew up on. Just a perfect little cookie!