THE WORLD'S BEST OATMEAL TOFFEE COOKIES
The softest, chewiest, sweetest oatmeal cookies with the decadent addition of toffee bits. One thing to consider before making this recipe is that the cookies are a tab bit thin and are not sturdy. I still need to alter it, but if you make the dough balls a little taller and less round, they should turn out just fine. The flavor is AMAZING. Recipe from "The Cookie Bible" cookbook.
Provided by Jessa M
Categories Drop Cookies
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.1, Fat 8.7, SaturatedFat 1.6, Cholesterol 17.6, Sodium 203.2, Carbohydrate 31.8, Fiber 1.3, Sugar 17.9, Protein 3.2
TOFFEE OAT COOKIES
"A friend shared this delicious recipe with me," writes Jean Andrea from Burkesville, Kentucky. The crisp yet chewy cookies are bound to satisfy big and little kids alike, "They're a hit wherever I take them," Jean adds.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 250 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 252mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
OATMEAL TOFFEE COOKIES
Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner.
Provided by Lori
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160 calories, Carbohydrate 15.8 g, Cholesterol 26.2 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.3 g, Sodium 129.3 mg, Sugar 3.1 g
OATMEAL TOFFEE COOKIES
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen 3-inch cookies
Number Of Ingredients 11
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.
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OATMEAL-TOFFEE COOKIES RECIPE - PILLSBURY.COM
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- In large bowl, beat butter and brown sugar with electric mixer on medium speed 2 to 3 minutes or until light and fluffy. Add eggs and vanilla; beat until blended. On low speed, beat in oat mixture just until blended. Stir in pecans and toffee bits.
- Bake 10 to 12 minutes or until light golden brown. Remove from cookie sheets to cooling racks.
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