These cookies were really good, although I thought the toffee kind of got lost in the cookie, so maybe add more toffee bits than the original recipe calls for. This recipe is adapted from the oatmeal toffee cookies found in the December 2008 issue of Cooking Light.
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 1 c. old-fashioned rolled oats
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. packed brown sugar
- 1/4 c. butter, softened
- 1 tsp. vanilla extract
- 1 large egg
- 1/3 c. (or more) almond toffee bits
- 1 c. chocolate chips
- Cooking spray
- 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 and chocolate chips.
- 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.
Oatmeal Toffee Chocolate Chip Cookies: