These cookies are good. My family says so. We’ve got a pile of Chewy Toffee Oatmeal Cookies in the kitchen and from my three-year-old grandson to the oldest adult in the house today, they got a thumbs up from everyone.
Eat them as a snack, layer them into Rhubarb and White Chocolate Cream Trifle (the recipe is in my column this week) or get really decadent and dip these chewy cookies into White Chocolate Cream.
These cookies will be a great choice for picnics all summer long.
Continue to enjoy this holiday weekend.
Chewy Toffee Oatmeal Cookies
- 1 cup (2 sticks) butter, softened
- 1 cup firmly packed dark brown sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla
- 1-3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1-1/2 teaspoons ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 (8-ounce) bag English toffee bits
Preheat oven to 375° F.
In bowl of stand mixer, cream together the butter with light and dark brown sugars.
Beat in eggs until well blended. Mix in vanilla.
In a small mixing bowl, sift together flour, salt, soda and cinnamon. Add to butter mixture and mix on low setting until well combined.
Fold in oats and toffee bits. The dough will be stiff, so I use a wooden spoon for this job.
Line baking sheets with parchment paper. Scoop dough onto the paper, spacing them about 2 inches apart. Bake until cookies are golden but centers are still soft, 10 to 12 minutes. Remove from oven and let them sit on the baking sheet for a minute or two to set up. Transfer cookies to racks to cool. Serve, or store airtight up to 3 days. Makes 4 to 5 dozen cookies, depending on the size.