Toffee-Almond Oatmeal Cookies
photo by diner524
- Ready In:
- 22mins
- Ingredients:
- 11
- Yields:
-
2.5 dozen
- Serves:
- 15
ingredients
- 295.73 ml whole wheat flour
- 3.69 ml baking powder
- 3.69 ml salt
- 9.85 ml cinnamon
- 354.88 ml old fashioned oats
- 177.44 ml butter (softened, or substitute butter-flavored Crisco, for all, or part of the butter)
- 236.59 ml light brown sugar
- 1 large egg
- 7.39 ml vanilla extract
- 118.29 ml chocolate-covered toffee pieces (Skor bits, Heath bits, or crushed Skor or Heath candy bars!)
- 177.44 ml almonds (toasted and chopped)
directions
- Preheat oven to 350°F Line baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
- In 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.
- Drop 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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Reviews
-
OMG, these are addictive!!! I made the full recipe and did use 1/4 cup crisco shortening and 1/2 cup butter and used the Heath Bits (no chocolate) and use 1/2 AP flour and 1/2 WW flour. I made 7 cookies without the almonds and then added them for the remaining cookies. My DS is not a fan of any kind of nut, including peanuts, so those were the 7 for him. I really loved the flavor of the toasted slivered almonds in the cookies. Thanks so much for sharing the recipe. Made for Photo Tag Game.
RECIPE SUBMITTED BY
KerfuffleUponWincle
Marietta, Georgia