Oatmeal Toffee Cookies
Serve up a batch of oatmeal toffee cookies. These are a hearty oat cookie that are studded with toffee bits in each bite. Soft baked, chewy, and a buttery caramel like crunch from the toffee.
Servings 48 servings
Ingredients
- 1/2 cup butter at room temperature
- 1/3 cup shortening
- 1 1/2 cup brown sugar packed
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups old-fashioned oats
- 1 1/2 cups all purpose flour measured with the scoop and sweep method
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine salt I used sea salt
- 1 cup toffee bits
Instructions
- In a large bowl, beat the butter and shortening together until fluffy, using an electric mixer.
- This should take 2-3 minutes.
- Cream in the brown sugar, and then add the eggs and vanilla. Beat until well-mixed, scrape
- down the sides of the bowl, and then keep mixing at medium-high speed until light in color.
- About 1 minute more.
- In another bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet in three additions, mixing until just combined.
- Gently stir in the toffee bits, and then cover the bowl and refrigerate for 30 minutes.
- Meanwhile, preheat an oven to 350 degrees F, and line a baking sheet with parchment, or a
- silicone baking mat, such as Silpat.
- Once dough is chilled, use a 1 Tablespoon scoop to place balls of dough onto the prepared
- trays, about 3” apart - they will spread!
- Bake until they are turning golden brown around the edges - the middles of the cookies will
- still be very light in color - about 13-15 minutes. You can bake them longer, for a crisper
- cookie.
- Allow to cool on the tray for about 5 minutes, then remove to a cooling rack.