Oatmeal Toffee Cookies
- 1 c. (2 sticks) butter, softened
- 2 eggs
- 2 c. packed light brown sugar
- 2 tsp. vanilla
- 1-3/4 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 c. quick-cook oats
- 1 (10 oz.) pkg. Hershey's Almond Toffee Bits
- 1 c. sweetened coconut flakes, optional
- Heat oven to 375u0b0. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut, if desired. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet. Bake 8 - 10 minutes or until edges are lightly browned. Cool 1 minute, then remove to wire rack. Yield: 4 dozen.
butter, eggs, brown sugar, vanilla, flour, baking soda, ground cinnamon, salt, oats, toffee bits, coconut flakes
Taken from www.cookbooks.com/Recipe-Details.aspx?id=75775 (may not work)