Giant Candy Bar Cookies

These often don’t make it from the cookie sheet to the cookie jar! A little expensive to make, but simply irresistible.

• Ready In: 26 mins
• Yields: 3 doz

Ingredients

• 1  cup firm margarine, softened (or butter)
• 1  cup granulated sugar
• 1  cup brown sugar, packed
• 2  large eggs
• 2  teaspoons vanilla
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 1⁄3 cups  quick-cooking rolled oats
• 8 (1 1/2ounce)  crispy  chocolate-covered english toffee bars, chopped (such as Skor or Heath)
• 1⁄4 cup granulated sugar, for dipping glass

Directions

1. Cream margarine, 1 cup granulated sugar and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat.
2. Combine next 4 ingredients in small bowl. Add to margarine mixture. Stir until just moistened.
3. Add rolled oats and chocolate bar pieces. Stir well. Roll into 2 inch balls. Arrange 4 to 6 balls, about 4 inches apart, on greased cookie sheet.
4. Dip flat bottomed glass into second amount of granulated sugar. Flatten cookies to 1/2 inch thickness, dipping glass in sugar as necessary. Baked in 375°F oven for about 11 minutes until golden. Let stand on cookie sheet for 5 minutes before removing to wire rack to cool. Repeat with remaining dough. Makes about 3 dozen cookies.
5. VARIATION: For smaller cookies, roll dough into 1 1/2 inch balls. Arrange balls, about 2 inches apart, on greased cookie sheets. Flatten cookies slightly with flat bottomed glass dipped in second amount of granulated sugar. Bake in 375°F oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes about 5 dozen cookies.
6. Company’s Coming most loved treats.