It’s cookie time! When is it not cookie time? A day does not go by without me having a cookie. I confess they are not always homemade. Yikes! I know. I keep a box of Teddy Grahams in the pantry and give a couple to my hounds after lunch and dinner. (Did I mention I have very spoiled hounds?). Anyway, I will eat a few too. Every so often I want a good homemade ones. This week I decided to bake Oatmeal Toffee Cookies.
I am spring cleaning my pantry and freezer. Both have become so full and I need to use up the food I have on hand. I already used most of my supply of dried fruits for Mixed Berry Bread. Next to those fruits was a container of oats and a bag of toffee chips. I thought about making granola, then bars, and settled on cookies.
It’s a good thing the recipe makes 4 dozen. They were disappearing rather quickly. I handed one to my husband when I was baking and next thing I know I see him in the kitchen again and again and again. I laughed and said I hope you didn’t eat the pretty ones because I still have to take photos. A little while later he was at the cookies again. I asked if they were calling his name a bit too much. He said they are evil. I have to agree because they were relentlessly calling me too.
Do you have a pantry or freezer clean out time? It’s easy to put things away and sometimes too easy to forget to use them. A voice in my head (mom/dad) reminds me not to be wasteful of food. At least I have more room now after baking these wonderful oatmeal toffee cookies.
Oatmeal Toffee Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter at room temperature
- 3/4 cup light brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 3 cup old-fashioned oats
- 1 bag toffee bits 8 ounces
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or sil-pat.
In a medium bowl, add flour, baking soda, cinnamon, and salt. Whisk to combine. Set aside.
In a large bowl, add butter, sugar, and brown sugar. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Scrape down bowl as needed.
Add eggs, one at a time, beating well after each addition. Add vanilla and beat to combine.
Add the oats and toffee bits and stir to combine. Drop rounded tablespoonfuls of dough on to baking sheets.
Bake cookies for 9 to 11 minutes until light golden brown. Cool cookies on baking sheets for 2 to 3 minutes. These cookies are very soft. Carefully transfer cookies to a cooling rack and cool completely. Store in a sealed container at room temperature.
Recipe adapted from one on the Quaker Oats website.