Best EVER Toffee Oatmeal Cookie Recipe, Nancy Cole

These are super-decadent cookies that you can justify eating because they have old-fashioned oats. I let my dough sit overnight in the fridge, but beware, because the it’s addictive. Actually, I almost like the batter better than the cookies!

2 1/4 cups Old-fashioned oats
1 pkg. toffee bits
1 cup brown sugar
1 cup butter, softened
1 T. vanilla
3/4 cup sugar
1 2/3 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 large eggs

Preheat oven to 375 degrees. Mix oats and toffee bits and set aside. Sift flour, baking soda, baking powder, and salt together and set aside. Mix sugars until blended. Add butter and beat until creamy and smooth. Add eggs and vanilla. Add flour mixture and mix until just combined. Stir is oats and toffee bits and mix to combine.

Drop by Tablespoon on ungreased cookie sheet or silpat, 2″ apart. Bake 9-11 minutes or until golden brown*. After 3 to 4 minutes on the cookie sheet, transfer to wire rack and cool. Makes about 5 dozen cookies.

*Helpful hint: Take the cookies out of the oven when they are just starting to turn brown around the edges. The middle will look unbaked but by leaving them on the pans to set for 3-4 minutes they finish up and can easily be removed without falling apart. The longer you bake them, the crispier they will be. Store in air tight container to maintain chewiness of the cookies, although they won’t be around long enough!