Crispy Oatmeal Toffee Cookies

• 1/2 cups Brown Sugar
• 1/2 cups Sugar
• 1/2 cups Unsalted Butter, At Room Temperature
• 1 whole Egg
• 1 teaspoon Pure Vanilla Extract
• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1 pinch Salt
• 1 cup Rolled Oats, Not Quick Cooking Oats
• 1 cup Rice Crispy Cereal
• 3/4 cups Toffee Bits

1. Preheat the oven to 350u0b0F. Line 2 baking sheets with silicone mats, or parchment paper. Set aside.
2. In the bowl of a stand mixer, cream together the brown sugar, sugar, and butter. Add the egg and vanilla extract and mix until incorporated and the batter is smooth.
3. Add the flour, baking soda, baking powder, and salt. Mix to combine. Stir in the rolled oats, rice crispy cereal, and toffee bits. Only mix until the ingredients are fully incorporated and scattered throughout the batter; do not overmix.
4. Using a tablespoon, scoop out balls of dough into the palm of your hand. Roll the dough into a ball and slightly flatten it. Place the dough ball on the prepared baking sheet. Continue with the rest of the cookie dough.
5. Bake the cookies until the edges turn a light golden brown, about 10-13 minutes. Remove the cookies from the oven and allow them to cool on the pan for a couple minutes. Transfer the cookies to a cooling rack and let cool completely.
6. Serve and enjoy!
7. These cookies last up to 5 days in a sealed container.
8. (Recipe adapted from Two Peas & Their Pod.)

brown sugar, sugar, unsalted butter, egg, vanilla, allpurpose, baking soda, baking powder, salt, rolled oats, rice, toffee

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