The World's Best Oatmeal Toffee Cookies

Submitted by Jessa M

"The softest, chewiest, sweetest oatmeal cookies with the decadent addition of toffee bits. One thing to consider before making this recipe is that the cookies are a tab bit thin and are not sturdy. I still need to alter it, but if you make the dough balls a little taller and less round, they should turn out just fine. The flavor is AMAZING. Recipe from "The Cookie Bible" cookbook."

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 24 cookies
• Serves: 24

ingredients

• 1 cup margarine
• 2 cups packed light brown sugar (if you don't have light brown, dark brown works just fine)
• 2 eggs
• 2 teaspoons vanilla extract
• 1 3⁄4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (don't eliminate! makes the flavors pop!)
• 1⁄2 teaspoon salt
• 3 cups quick-cooking oats
• 1 3⁄4 cups toffee pieces (Heath Bits 'O Brittle or SKOR English Toffee Bits work well. Sold in the baking isle.)
• 1 cup mounds sweetened flaked coconut (optional)

directions

1. Preheat the oven to 375 degrees F. Place one sheet of parchment paper on each cookie sheet you plan on using. Greasing is not necessary if you use parchment paper. Beat the butter, brown sugar, eggs, and vanilla until blended. Add the flour, baking soda, cinnamon and salt. Beat until blended. Stir in the oats, toffee, and coconut (optional) with spoon or blender. Drop dough by rounded teaspoonfuls a couple of inches apart onto the prepared cookie sheets. Bake 8-10 minutes until edges are lightly browned (may need to cook longer if cookies are bigger). Cool a few minutes and remove from cookie sheets.