Brown Buttercrunch Toffee Cookies

• 1/2 cups Salted Butter, Softened
• 1/2 cups Light Corn Syrup
• 2/3 cups Brown Sugar, Packed
• 1 cup Old Fashioned Oats (not Quick Oats)
• 3/4 cups All-purpose Flour
• 1 teaspoon Pure Vanilla Extract

1. Preheat oven to 375 F and line 2 cookie sheets with parchment paper.
2. In a medium saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves. Then increase heat to high.
3. When mixture boils, remove pan from heat and stir in oats, flour and vanilla.
4. Drop half teaspoonful-sized scoops of dough, three inches apart on parchment lined cookie sheets. They will spread a lot so do not place them too close.
5. Bake for 6-8 minutes or until mixture spreads, bubbles and turns golden brown. Remove from oven and let cookies cool completely.

butter, light corn syrup, brown sugar, oats, allpurpose, vanilla

Taken from tastykitchen.com/recipes/desserts/brown-buttercrunch-toffee-cookies/ (may not work)