Description
These Oatmeal Toffee Cookies are a simple drop cookie that contains both oats and chocolate covered toffee bits — aka HEATH BARS! This cookie recipe is what I made for the 2012 Great Food Blogger Cookie Swap.
Ingredients
Scale
- 1 cup butter (2 sticks, softened)
- 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 ounce bag milk chocolate toffee bits (8, such as Heath Milk Chocolate Toffee Baking Bits)
Instructions
- 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.
Notes
–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.
- Prep Time: 30 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
