Monday, March 18, 2013

Easy Toffee Oatmeal Cookies

Can you really, ever, have to many cookie recipes in your cooking arsenal?  I don't think so either.  Especially, if you have kids, who are in activities, which require cookies, ALL the time!  Bake sales, fundraisers, treats, it is always something!

I have been making these for a long time and today, on this snowy (grrr) Sunday my husband said he was hungry for them.  Well, if my prince wants cookies, he is going to get cookies!  I hadn't made them for so long it was nice to have them again.  They are a one bowl wonder and can be done in no time flat. 

How do you eat your cookies?  Coffee?  Milk?  Are you a dunker?  Dunking grosses me out, let me be honest.  I don't get it.  Of course, I don't like drinking milk either so, perhaps that goes hand in hand.  I also like my cookies soft, and chewy, I don't groove on crunchy, hard cookies!  Shall we talk about ME some more?  Wow, so sorry about my ME tangent!

Anyway, before we get started let me remind you about all the things you can do with cookies besides just eating them!  Crumble them up on ice cream, ice cream sandwiches, put them in shakes,  crumble over fruit (grilled fruit, yum), top your brownies with crumbles of your favorite cookies, the list goes on and on!  Put them in your food processor and make cookie dust to top cakes or cover the sides of an iced cake, or a crust for a pie!

Okay, is the recipe!

1 cup butter (softened)
1 cup brown sugar
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour (can use half wheat flour, 3/4 cup of each)
3 cups quick oats
1 cup toffee bits
1/2 cup butterscotch chips

Preheat your oven to 350 degrees.  Combine all ingredients in a large bowl, adding them in the order they are listed.  On a parchment lined cookie sheet (or sprayed with a light coat of nonstick spray), drop cookies 3 to 4 inches apart.  I made larger cookies, about the size of a ping pong ball.  Bake 10-14 minutes, depending on their size.  Let cool 5 minutes on the cookie sheet and move to cooling racks until cooled completely.

HINT: If you like a softer cookie, bake on the low end of the time, if you like a crunchy cookie, bake for the higher amount of time. 

I hope you enjoy these, no matter HOW you eat them!!

Your "do you know where your cookies are?" chefwannabe

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