Our supply of Extra-Special Chocolate Chip Cookies was quickly dwindling, and when Nick left for the weekend, I promised him I would refill the cookie jar. As you no doubt could tell from yesterday’s pictures, I came through. Donna from Tasty Treasures mentioned that these Oatmeal Toffee Cookies are a favorite of her husband’s, and I can certainly see why.
Thin and crispy, studded with bits of toffee and oats, this is a nice, easy recipe to have in your rotation. But let me warn you, it makes a ton. The recipe said four dozen, and I stopped counting at six dozen. I filled up the cookie jar on the counter, and the rest got divided up amongst the office, a platter I made for a Cookie of the Month prize I donated to Nick’s school, and a few neighbors. Always happy to share a little sugar with friends.
When Nick came home yesterday and saw this can sitting on the counter, he was thrilled. “Oh you bought it? Thank you!” This is a habit he gets from his dad, who got it from his dad. They love the dregs of the sweetened condensed milk once I’m done using it for a recipe. Apparently Nick’s grandfather used to eat the whole can, forget about the dregs. Nick thought he was having that kind of luck too, and was more than a little disappointed when I said he could only have what was left when the can was empty. I mean, the kid is skinny, but c’,mon…
Oatmeal Toffee Cookies
Recipe courtesy of Donna at Tasty Treasures
- 1 cup (2 sticks) butter or margarine, softened
- 2 cups packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1-¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick-cooking oats
- 1-? cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits
1. Heat oven to 375°F. Lightly grease cookie sheet. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.
2. Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.
3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. About 4 dozen cookies