Toffee-Almond Oatmeal Cookies |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies. For less spread, substitute butter-flavored Crisco (all, or part) for the butter. Ingredients:
1 1/4 cups whole wheat flour |
3/4 teaspoon baking powder |
3/4 teaspoon salt |
2 teaspoons cinnamon |
1 1/2 cups old fashioned oats |
3/4 cup butter (softened, or substitute butter-flavored crisco, for all, or part of the butter) |
1 cup light brown sugar |
1 large egg |
1 1/2 teaspoons vanilla extract |
1/2 cup chocolate-covered toffee pieces (skor bits, heath bits, or crushed skor or heath candy bars!) |
3/4 cup almonds (toasted and chopped) |
Directions:
1. Preheat oven to 350°F Line baking sheets with parchment paper or silicone liners.
2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
3. In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
4. Drop dough by tablespoons onto prepared baking sheets. Bake 12-15 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.
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