Toffee Oat Cookies
Source of Recipe
Quick Cooking, July/Aug 2002, pg. 10
Recipe Introduction
Instead of toffee bits I used 6 crushed Heath bars. Next time I would probably just use the toffee bits/brickle chips since the bars were a pain to crush. If I did use the bars again, I might use 7 or 8 instead of 6. I added dried cherries to 1/2 the batch and I thought this made a good cookie GREAT! I highly recommend adding the dried cherries!
List of Ingredients
3/4 cup butter (no substitutes) -- softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 T. vanilla extract
2 1/4 cups flour
2 1/4 cups old fashioned oats
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 pkg. English toffee bits (10 oz.) OR almond
brickle chips (7 1/2 oz.)
dried cherries (optional, but recommended)
Recipe
In a mixing bowl, cream butter and sugars.
Add eggs one at a time, beating well after each addition. Beat in vanilla.
Combine flour, oats, baking soda, baking powder, and salt; gradually add to creamed mixture.
Stir in toffee bits and dried cherries (if using)
Drop by rounded tablespoonfuls (I used my cookie scoop) 2 inches apart onto ungreased baking sheets (I used my silpats).
Bake at 375 degrees for 10-12 minutes or until golden brown.
Cool for 1 minute before removing from pans to wire racks.
Yield: about 4 dozen
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