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Best cookies ever! I know I’ve probably said that a time or two but these were the best oatmeal cookies! The toffee bits melt into gooey sweet goodness and then when they cool they are kind of chewy and crisp at the same time.
Notice there are only 2 cookies on the plate in the picture, because that’s all that was left! I haven’t had a batch of cookies disappear so fast in a while. That tells me how much the guys the loved them and that I need to make them again soon!
I am getting a major case of spring-itis, I want to be out in the sunshine when I am watching the heifers, not this overcast maybe it’s going to snow kind of weather. I do realize there is at least 60 days left of it could snow at any minute weather. So, I will tough it out by baking cookies! How about you?
Oatmeal Toffee Cookies
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 2 cups quick cooking oats
- 8 oz toffee bits
Cooking Directions: Preheat oven to 375 degrees F. In a large mixer bowl, cream butter and brown sugar together until smooth. Add eggs and vanilla and beat until incorporated. Add flour, baking soda, and oats mixing until thoroughly combined. Add toffee bits and mix until evenly distributed. Scoop onto a greased or lined baking sheet about 2 inches apart. Bake for 10-12 minutes or until lightly browned around edges. Cool on the cookie sheet 3 to 5 minutes, and then carefully move to a wire rack to cool completely. Store cooled cookies in an airtight container.