“Oatmeal Toffee Cookies – Cookie Week Recipe Eight”

Surprise, I have a “bonus” recipe for you. I could not leave this out Oatmeal Toffee Cookies – Cookie Week Recipe Eight. These cookies are absolutely, deliciously addicting and the taste is utterly insane. Your hands will not be able to stay away from the cookie jar. Employees from my job ranted and raved over their crunchy yet chewy texture. If you have a sweet tooth then add this recipe to your collection. It’s a great cookie to make year around but I find I only make them during the holidays because you can double the batch easily. Great for gift giving and party platters.

Oatmeal Toffee Cookies – Cookie Week Recipe Eight

I adapted this recipe from one which used only toffee bits and I could not find them again so I improvised and used Heath Milk Chocolate Toffee Bits instead. Oh my goodness, just a hint of chocolate made such a difference in the taste. Brown sugar tends to lend cookies a chewy texture and the toffee melts throughout the cookie as they bake, creating a candy texture with oatmeal adding another layer to the recipe. We won’t even talk about what the butter does. All I’m saying is get out your mixer and just make a batch.

This is my kind of cookie and I’m sure they will become a fast favorite with your family. You will not be able to eat just one and I promise you’ll feel like a kid again. Make sure you have a glass of milk in hand to go along with. When you make this recipe, I’d love to hear your thoughts.

It is my hope you have enjoyed Cookie Week. Happy Holidays and Merry Christmas!

Oatmeal Toffee Cookies – Cookie Week Recipe Eight

Oatmeal Toffee Cookies

2 1/4 cups unbleached all-purpose flour

1 1/2 t. baking soda

3/4 t. kosher salt

3 sticks (1 1/2 cups) unsalted butter, softened

1 1/4 cups granulated sugar

1 cup packed light brown sugar

1 1/2 t. vanilla extract

3 large eggs

4 1/2 cups old-fashioned oats

2 packages – 8 oz. Heath Milk Chocolate Toffee Bits

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.

In a small bowl, combine flour, baking soda, baking powder, and salt; set aside. In a large bowl or stand mixer, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs one at a time, beating well after each addition. Gradually add in flour mixture. Stir in oats and toffee bits.

Drop by rounded tablespoon onto prepared cookie sheets. Bake 8 to 9 minutes until very lightly browned. Let cool 1 minute on cookie sheets and remove to wire cooling racks to cool completely. Store cookies in airtight containers for up to 1 week at room temperature.

Makes about 6 dozen.