Hello Darlings,
I’m about to share with you my ALL TIME FAVORITE cookie recipe! I first discovered this recipe when I was in high school…I was on the culinary team (yes, that’s a real thing) and I would take any chance I got to cook in the classroom. I’ve tweaked this recipe a bit over the years to make it my own but it originated on the back of a Heath Bits of Toffee bag. I know, super classic of me. 😉
These are chewy, crunchy, sweet, salty, full of toffee flavor and literally just the best cookie. Trust me, you will love.
Oatmeal Toffee Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla
- 1 3/4 cup flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick cooking oats
- 1 1/3 cup toffee bits (or the whole bag if you want 😉 )
Directions:
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper. You can also lightly grease a sheet if you don’t have parchment.
- Beat the butter, brown sugar, eggs and vanilla until well blended in a stand mixer.
- Add the flour, baking soda, cinnamon and salt. Mix until well blended.
- Stir in the oats and toffee bits with a spoon. Drop dough by rounded teaspoon onto baking sheet.
- Bake 8-10 minutes (watch carefully, I usually do 8-9 minutes) until edges are just lightly browning.
- Let cool 2 minutes. This is an important step so, don’t skip it. Let the cookies cool on the baking sheet for 2 minutes and then transfer to a cooling rack.
I can’t tell you enough how much you’ll love these. But trust me, oatmeal toffee cookies will quickly become your go-to cookie. I hope you enjoy these as much as I do. Let me know if you make them and be sure to tag me if you do!
Lots of love,
Tessa
xox
