0 Oatmeal Toffee Cookies

I own quite a few cookbooks and have accumulated years worth of cooking magazines, but I don’t always use them when I’m in the mood for baking. Epicurious has provided me with numerous recipes that I use over and over again, but I have another source. A source so dark and secret that I hesitate to share it with you.

My latest recipe was found on the back of a bag. I’m slightly embarrassed to admit that some of my most popular recipes actually come from the back of a bag, box or canister. Of course my embarrassment is completely unjustified. Many of the recipes are very similar to ones found in cookbooks. Heck, one of America’s most beloved cookie recipes is found on the back of a bag. Although Phoebe’s grandmother might lead you to believe that it’s an old family recipe from France.

Oh, but back to this cookie…

The toffee melts just a little which transforms a basic drop cookie into a chewy, caramel-ly confection. The oatmeal provides a nutty counterpoint to the sweetness of the toffee. I’m not going to tell you that this is the best cookie I’ve ever made. That would be unfair to all the other equally deserving cookies. But I can tell you that 4 dozen cookies were devoured in less than 2 hours. We only have 20 people in our office. I’m no math whiz but oatmeal + toffee = delicious.

Oatmeal Toffee Cookies
(about 4 dozen)

8 oz (2 sticks) unsalted butter, at room temp.
2 cups light brown sugar
2 large eggs, at room temp.
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp salt
3 cups quick-cooking oats
1 1/3 cups (8 oz bag) Heath Bits 'O Brickle Toffee Bits

Preheat oven 375°F.

Sift together flour, baking soda, salt and cinnamon. Set aside.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and mix in vanilla extract.

Add flour mixture and mix until flour is just incorporated. Mix in oats and toffee bits.

Drop dough by rounded teaspoons about 2 inches apart onto a parchment line cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned. Allow to cool for 2 minutes on cookie sheet then transfer to cooling rack.