Oatmeal Toffee Cookies
- 1 c. (2 sticks) butter or margarine, softened
- 2 eggs
- 2 c. lightly packed 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-cooking oats
- 1 3/4 c. (10 oz. pkg.) Heath Bits 'o Brickle almond toffee bits or Skor English toffee bars
- Heat oven to 375u0b0. Lightly grease cookie sheet or use parchment paper. Beat butter, eggs, brown sugar and vanilla extract until well blended. Add flour, baking soda, cinnamon and salt. Beat until blended. Stir in oats and brickle with a spoon. Drop dough by rounded teaspoon about 2-inches apart onto prepared sheet. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute. Remove to wire rack. Makes about 4 dozen (large) cookies.
butter, eggs, brown sugar, vanilla, flour, baking soda, ground cinnamon, salt, quickcooking oats, toffee bars
Taken from www.cookbooks.com/Recipe-Details.aspx?id=45483 (may not work)