Tuesday, June 29, 2010

Oatmeal Toffee Cookies

On Sunday, there was a talk given by a young man about following the spirit. He told a story about a women who randomly felt the urge to make cookies and some ones life was changed because of it. He spoke about following your promptings no matter how trivial they seem. The moral I got from the story was to make cookies whenever you get the urge. I get the urge all the time and usually resist. But after following the spirit I made these. I'm pretty sure no one's life was changed but these are my favorite cookies and make me happy. These are a twist on the traditional oatmeal chocolate chip cookies, but don't worry there is still chocolate in it. When these are warm and the toffee is still gooey it is pure dessert bliss.


  • 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
  • 1-2 Heath/Skor bars mashed to pieces
  • Cooking spray


1. Preheat oven to 350°.
2. 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.
3. 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.
Yield: 2 dozen (serving size: 1 cookie)

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