It’s the 2012 Great Food Blogger Cookie Swap reveal day and today I get share the cookie I made: Oatmeal Toffee Cookies. It’s one of my favorites!
So, here’s how the cookie swap worked — food bloggers from all over signed up to be part of the Great Food Bloggers Cookie Swap, which is hosted by Love & Olive Oil and The Little Kitchen. We were matched up with other food bloggers — 3 different food bloggers sent me a dozen cookies and I sent 3 different food bloggers a dozen cookies. Do I even need to tell you how fun it is getting cookies in the mail?? Yeah, I didn’t think so. You all know.
Before I share the recipe that I sent out, I just have to share with you the ones that were sent to me. They were all sooo good and I loved how each one was quite different from each other.
My first cookies were from Mag-Pies and More — they were Peanut Butter Scotchies, which Maggie says are a personal favorite of hers. We are peanut butter lovers in this house, so her cookies were a hit. David loved that they have butterscotch in them too.
My second cookie was Cranberry-Pistachio Biscotti with Crystallized Ginger by Adventures of the Yankee Kitchen Ninja. I’m still a newcomer to biscotti, and none of the ones I have had were quite like this! It was so full of wonderful flavor and firm, but not so hard that it crumbled…it was perfect.
The last set of cookies I received was White and Dark Chocolate Chip Cookies from New South Food Company — not only did I love the way these tasted, but the way they looked too with the big chunks of chocolate. My most favorite cookie is chocolate chip, so, yeah…these made me happy.
Deliciousness, right?? I’m so happy with all three of the cookies I received!
For my Oatmeal Toffee Cookies, I sent to three different food bloggers. I’ve really enjoyed checking out their blogs and recipes, and I think you will to. Here’s who I sent to:
- 1 cup butter, softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup uncooked old-fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (8 ounce) bag milk chocolate toffee bits (such as Heath Milk Chocolate Toffee Baking Bits)
- Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In large bowl, combine butter and both sugars and beat on medium until creamy. Mix in egg and vanilla extract until well mixed.
- In a medium bowl combine flour, oats, baking soda and salt until combined. While mixing on low speed, add flour mixture to butter mixture until well mixed. Stir in chocolate toffee bits by hand.
- Drop by rounded teaspoons onto prepared baking sheet. Bake for 10 minutes or until edges are golden brown. Allow to cool for 3-5 minutes on baking sheet, then remove to wire rack to cool completely.
--Can't find a bag of toffee milk chocolate bits? Buy about 6 of your favorite toffee/chocolate candy bars and chop them up. I do this by refrigerating the candy bars first, then breaking into fourths before chopping them up in my food processor.
Adapted from a Land o Lakes recipe handout