The best delicious Oatmeal Toffee Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Oatmeal Toffee Cookies recipe today!
Hello my friends, this Oatmeal Toffee Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Oatmeal Toffee Cookies is amazingly delicious, and addictive, everyone will be asking for more Oatmeal Toffee Cookies.
What Makes This Oatmeal Toffee Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Oatmeal Toffee Cookies.
Ready to make this Oatmeal Toffee Cookies Recipe? Let’s do it!
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1 1/2 c All-purpose flour
1 ts Baking soda
1 c (2 sticks) unsalted butter;
-room temperature
3/4 c Sugar
3/4 c Light brown sugar
1 Egg
1 ts Vanilla extract
1 1/2 c Oatmeal
1 c Bittersweet chocolate (4 1/2
-ounces); coarsely chopped
1 c Toffee pieces; 5 1/2 ounces
I got this from Martha Stewarts Homepage….and she stated that this recipe
even beat her all time favorite for oatmeal cookies…I have not made it
but I saw her do it and they look fabulous…
Makes about two dozen 3-inch cookies
1. Heat oven to 350 degrees. Sift together the flour and baking soda and
set aside. In an electric mixer, using a paddle attachment cream the butter
and sugars on medium high speed until light and fluffy, about 2 to 3
minutes. Scrape down the sides of the bowl one or twice during mixing. Add
egg; mix on high speed to combine. Add vanilla extract; mix to combine.
Scrape down the sides of the bowl.
2. Add the sifted flour in additions on a low speed until well combined. On
low speed, add the oatmeal, cherries, chocolate and toffee pieces and mix
to combine.
3. Divide the dough into three equal portions and roll into logs using
plastic wrap, approximately 1 1/2-inch in diameter. Dough can be frozen,
chilled in the refrigerator for 1 to 2 days or baked immediately. Cut logs
into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden
brown, 8 to 10 minutes. Removefrom the oven, and transfer to a baking rack
to cool.
Yields
24 Servings
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