Makes ~4 dozen cookies
Cookie
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
To make the cookie
Cookie
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
To make the cookie
- 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.
Comments
Post a Comment