Cookies, Oatmeal Toffee

Brown sugar and butter underscore the tawny sweetness of the almond toffee bits.

Cookies, Oatmeal Toffee

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3⅖

    ounces all-purpose flour (about ¾ cup) $

  • 1

    cup old-fashioned rolled oats

  • ½

    teaspoon baking soda

  • ¼

    teaspoon salt $

  • ¾

    cup packed brown sugar $

  • ¼

    cup butter, softened $

  • 1

    teaspoon vanilla extract $

  • 1

    large egg $

  • cup almond toffee bits


1. Preheat oven to 350°. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits. 3. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.


Facebook Conversations