1/1 Photo of Toffee-Almond Oatmeal Cookies
Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies. For less spread, substitute butter-flavored Crisco (all, or part) for the butter. From Taste of Home's facebook page -- Recipe by Jennifer.
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- 1 1/4 cups whole wheat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/2 cups old fashioned oats
- 3/4 cup butter (softened, or substitute butter-flavored Crisco, for all, or part of the butter)
- 1 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chocolate-covered toffee pieces (Skor bits, Heath bits, or crushed Skor or Heath candy bars!)
- 3/4 cup almonds (toasted and chopped)
- 1Preheat oven to 350°F Line baking sheets with parchment paper or silicone liners.
- 2In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
- 3In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
- 4Drop dough by tablespoons onto prepared baking sheets. Bake 12-15 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.
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Nutritional Facts for Toffee-Almond Oatmeal Cookies
Serving Size: 1 (55 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 249.8
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 6.3 g
- Cholesterol 36.8 mg
- Sodium 248.4 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 2.8 g
- Sugars 14.7 g
- Protein 4.3 g
The following items or measurements are not included: