Oatmeal Toffee Milk Chocolate Chip Cookies Recipes

CHOCOLATE DRIZZLED OATMEAL LACE COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
• Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
• Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
• Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
• In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.

OATMEAL TOFFEE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
• Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

OATMEAL TOFFEE COOKIES

Steps:

• Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
• Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
• Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

OATMEAL TOFFEE MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper; set aside.
• In a medium bowl, sift together flour, baking soda and salt. Stir in oats. Set aside.
• In a large bowl, cream the butter and brown sugar. Add egg and vanilla extract. Slowly add the dry ingredients until combined. Stir in toffee bits and milk chocolate chips.
• Drop by Tablespoonfuls onto prepared baking sheets, spacing at least 2 inches apart.
• Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned, rotating pans halfway during baking time.
• Remove pans from oven to wire racks. Cool for 2 minutes before sliding parchment paper from baking pans to wire racks to cool.

COCONUT TOFFEE OATMEAL COOKIES

Steps:

• Preheat oven to 375*F.
• Line a few cookie sheets with parchment paper.
• Beat the butter and brown sugar until smooth.
• Add the eggs and vanilla; blend until smooth.
• Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.
• Stir in the oats, toffee bits, and coconut by hand.
• Drop dough by rounded teaspoons.
• 2" apart onto the cookie sheets; bake 8-10 minutes, or until edges are lightly browned.
• Cool 1 minute on the cookie sheets; transfer cookies to wire racks and cool completely.

CHOCOLATE CHIP TOFFEE OATMEAL KAHLUA COOKIES

Steps:

• 1. Preheat oven to 350°. (I always forget this so I added it above the ingredients, too.)
• 2. In large bowl, combine the white and brown sugars. Add butter and cream together with the sugar. Add vanilla, Kahlua and eggs, mixing well.
• 3. In a separate bowl, mix the flour, oatmeal, baking soda and salt together. Add dry mixture to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate/toffee chips.
• 4. Line cookie sheets with baking parchment or wax paper. Using a small ice cream scoop, drop dough onto the cookie sheets. Bake 10-12 minutes. Remove from oven and cool on wire racks.

THE WORLD'S BEST OATMEAL TOFFEE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Place one sheet of parchment paper on each cookie sheet you plan on using. Greasing is not necessary if you use parchment paper. Beat the butter, brown sugar, eggs, and vanilla until blended. Add the flour, baking soda, cinnamon and salt. Beat until blended. Stir in the oats, toffee, and coconut (optional) with spoon or blender. Drop dough by rounded teaspoonfuls a couple of inches apart onto the prepared cookie sheets. Bake 8-10 minutes until edges are lightly browned (may need to cook longer if cookies are bigger). Cool a few minutes and remove from cookie sheets.

NESTLE MILK CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375.
• In small bowl, colmbine flour, baking powder, baking soda, cinnamon, and salt.
• In large mixing bowl, beat butter, brown sugar, granulated sugar, and vanilla extract until creamy.
• Beat in egg.
• Beat in flour mixture and milk gradually.
• Stir in morsels, oats, and raisins.
• Drop on ungreased baking sheets by rounded tablespoon.
• Bake for 10 to 14 minutes or until edges are crisp but centers are still soft.
• Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.