Toffee Oat Cookies

I know the Great Blogger’s Bake-Off 2023 is coming up, and I just posted a reminder for everyone to send in their best baking recipes, The Great Blogger’s Bake-Off 2023, however, I am ineligible to participate. I am the judge, and that would definitely be a little suspicious, and a conflict of interest, although to be truthful, there are many of you who are far better bakers than me. 🙂

But as you all know, I LOVE to bake and I bake a variety of goodies every week. My latest baking adventure led me to make some toffee oat cookies.

These were all gobbled up in minutes, and yet again, I missed my opportunity to eat some. That’s perfectly OK though, I make all my goodies to share with others, and the more everyone else eats, the less I eat. Trust me, I certainly DO NOT need the calories. 🙂 I can enjoy them vicariously through others.

Toffee Oat Cookies

Preheat the oven to 375* F or 191 * C.

3/4 cup or 1 1/2 sticks softened butter

1 cup firmly packed brown sugar

3/4 cup sugar

2 eggs

1 1/2 tsp vanilla

1 1/2 tsp chocolate extract, optional

2 1/4 cups flour

2 1/4 cups old fashioned oats, uncooked

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 package English toffee bits

Combine the dry ingredients together and set aside.

Mix the butter and sugars together until creamy, then add the eggs 1 at a time, mixing in between. Add the vanilla and chocolate extract if using. If you are not using chocolate extract, use 3 tsp of vanilla instead. Add the flour mixture and mix just until everything is blended together.

Fold in the toffee bits.

Drop about 1 TBSP of cookie dough onto an ungreased cookie sheet and bake for about 15 minutes, or until the cookies are set and the edges are lightly golden.

These cookies are going to disappear very quickly, so eat them while you can, before it’s too late.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.