Monday, September 07, 2009


Robin and I made Oatmeal Toffee Cookies yestderday. Yum! She's taking the leftovers back with her, I hope. Too much temptation here.

1 cup Butter, softened
2 Eggs
2 cups Light Brown Sugar, packed
2 teaspoons Vanilla extract
1 3/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
3 cups Quick-cooking oats
1 10 oz pkg Heath Toffee Bits
1 cup Flaked Coconut

Heat oven to 375F. 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. Drop by rounded teaspoons 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. About 4 dozen cookies.


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