OATMEAL TOFFEE COOKIES

By bjnelson55

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

Ingredients

• 3.4 ounces all-purpose flour (about 3/4 cup)
• 1 cup old-fashioned rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup packed brown sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1/3 cup almond toffee bits
• Cooking spray

Details

Servings 2

Preparation

Step 1

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.



CALORIES 90 (34% from fat); FAT 3.4g (sat 1.6g,mono 0.6g,poly 0.1g); IRON 0.5mg; CHOLESTEROL 15mg; CALCIUM 9mg; CARBOHYDRATE 13.6g; SODIUM 88mg; PROTEIN 1.2g; FIBER 0.4g

Cooking Light, DECEMBER 2008