How to Cook Tasty Toffee Oatmeal Cookies

Toffee Oatmeal Cookies. Oatmeal cookies full of chocolate covered toffee bits. Line cookie sheet with parchment paper or lightly grease. Beat butter, brown sugar, eggs and vanilla until well blended. Add eggs and vanilla; beat until blended. On low speed, beat in oat mixture just until blended.

Stir in pecans and toffee bits. Mix in oatmeal, toffee bits, and milk chocolate chips. Drop dough by rounded spoonfuls onto the prepared baking sheet. You can cook Toffee Oatmeal Cookies using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Toffee Oatmeal Cookies

1. You need 2 cup of all purpose flour.
2. Prepare 1 cup of rolled oats, I used old fashioned quaker oats.
3. Prepare 1 tsp of baking powder.
4. Prepare 1/2 tsp of cinnamon.
5. You need 1/4 tsp of nutmeg.
6. It's 1/2 tsp of salt.
7. It's 1 cup of packed light brown sugar.
8. Prepare 1/2 cup of granulated sugar.
9. You need 1 cup of room temperature butter.
10. It's 2 of eggs.
11. Prepare 1 tsp of vanilla extract.
12. It's 8 of 1.40 ounce milk chocolate toffee bars chopped into chunks, I used heath bars.
13. It's 1/4 cup of raisins.
14. You need of OPTIONAL ADDITION IDEAS.
15. It's 1 1/2 cup of heath toffee bits.
16. You need 1 cup of chocolate covered raisins dark or milk chocolate covered.

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. Begin making oatmeal cookies by combining the dry ingredients. You'll want to whisk them lightly and then set aside.

Toffee Oatmeal Cookies step by step

1. Preheat oven to 350. Line cookie sheets with parchment paper.
2. In a small bowl combine flour, oats, cinnamon, nutmeg, baking powder and salt.
3. On a large bowl combine butter and brown and granulated sugar and beat until light and fluffy, add eggs one at a time beating after each egg, add vanilla..
4. On low add flour mixture just until combined, fold in raisins and toffee until evenly distributed.
5. Spoon the cookie dough by 2 tablespoon size balls 2 inches apart on parchment lined cookie sheet.
6. Bake 12-14 minutes, cool 2-4 minutes on cookie sheet before transferring to cooling rack.

Use an electric mixer, whether it's a stand mixer and handheld, to thoroughly blend the butter and sugar. Add in the maple extract and eggs and mix again. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Sift together flour and baking soda, and set aside. Scrape down the sides of the bowl once or twice during mixing.