Oatmeal Toffee Cookies Recipe
Recipe: https://recipestripper.com/recipes/79204adf-9345-4679-b00c-a71d93831be1
Original source: https://www.crazyforcrust.com/oatmeal-toffee-cookies/
Recipe image: https://www.crazyforcrust.com/wp-content/uploads/2022/02/toffee-oatmeal-cookies-5.jpg

If you’re a fan of chewy oatmeal cookies, you should try these Oatmeal Toffee ones! It’s a traditional oatmeal cookie but with toffee bits added!
Yield: 24
Prep time: PT30M
Cook time: PT15M
Total time: PT105M

Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ¾ cups (217g) all-purpose flour
- 3 ¼ cups (289g) quick cooking oats
- 1 ½ cups toffee bits

Instructions
1. Note: this dough needs to be chilled. Plan ahead!
2. In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
3. Cream butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
4. Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir toffee bits.
5. Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
6. When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
7. Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
8. Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.