 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Brown sugar and butter underscore the tawny sweetness of the almond toffee bits in these oatmeal toffee cookies. Ingredients:
3.4 ounces all-purpose flour (about 3/4 cup) |
1 cup old-fashioned rolled oats |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup packed brown sugar |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
1 large egg |
1/3 cup almond toffee bits |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.
3. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.
|
|