OATMEAL TOFFEE COOKIES
Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner.
Provided by Lori
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
- Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.
Nutrition Facts : Calories 160 calories, Carbohydrate 15.8 g, Cholesterol 26.2 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.3 g, Sodium 129.3 mg, Sugar 3.1 g
BUTTER TOFFEE COOKIES
Make and share this Butter Toffee Cookies recipe from Food.com.
Provided by Amber 505
Categories Drop Cookies
Time 22m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Sift together flour and baking soda.
- Cream together butter, sugar, brown sugar, and vanilla.
- Add eggs one at a time.
- Add toffee pieces to mixture.
- Mix creamed mixture and dry mixture together.
- Use rounded tablespoon to measure dough.
- Place dough at least 2 inches apart on baking sheet.
- Bake for 10 to 12 minutes.
- *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
Nutrition Facts : Calories 139.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 25.7, Sodium 94.4, Carbohydrate 23, Fiber 0.3, Sugar 13, Protein 1.9
TOFFEE OATMEAL COOKIES
Make and share this Toffee Oatmeal Cookies recipe from Food.com.
Provided by OceanIvy
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300°.
- Line cookie sheets with parchment paper.
- In medium bowl, cream butter and brown sugar.
- Stir in egg and vanilla extract until smooth.
- Sift together flour, salt and baking soda; stir this into the other mixture.
- Blend in oats and toffee bits.
- Drop rounded tablespoonfuls onto cookie sheets; flatten slightly.
- Bake 10-18 minutes in the preheated oven.
- Cookies will look dry when finished baked.
BUTTER TOFFEE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Sift together flour and baking soda. Cream together butter, sugar, and vanilla. Add eggs one at a time. Add toffee pieces to mixture. Mix creamed mixture and dry mixture together. Use rounded tablespoon to measure dough. Place dough at least 2 inches apart on baking sheet. Bake for 10 to 12 minutes.
BUTTERSCOTCH NO-BAKE COOKIES
More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
THE WORLD'S BEST OATMEAL TOFFEE COOKIES
The softest, chewiest, sweetest oatmeal cookies with the decadent addition of toffee bits. One thing to consider before making this recipe is that the cookies are a tab bit thin and are not sturdy. I still need to alter it, but if you make the dough balls a little taller and less round, they should turn out just fine. The flavor is AMAZING. Recipe from "The Cookie Bible" cookbook.
Provided by Jessa M
Categories Drop Cookies
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place one sheet of parchment paper on each cookie sheet you plan on using. Greasing is not necessary if you use parchment paper. Beat the butter, brown sugar, eggs, and vanilla until blended. Add the flour, baking soda, cinnamon and salt. Beat until blended. Stir in the oats, toffee, and coconut (optional) with spoon or blender. Drop dough by rounded teaspoonfuls a couple of inches apart onto the prepared cookie sheets. Bake 8-10 minutes until edges are lightly browned (may need to cook longer if cookies are bigger). Cool a few minutes and remove from cookie sheets.
Nutrition Facts : Calories 216.1, Fat 8.7, SaturatedFat 1.6, Cholesterol 17.6, Sodium 203.2, Carbohydrate 31.8, Fiber 1.3, Sugar 17.9, Protein 3.2
TOFFEE OAT COOKIES
"A friend shared this delicious recipe with me," writes Jean Andrea from Burkesville, Kentucky. The crisp yet chewy cookies are bound to satisfy big and little kids alike, "They're a hit wherever I take them," Jean adds.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 250 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 252mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
OATMEAL BUTTERSCOTCH TOFFEE-CRISP COOKIES
These cookies are to die for!! I promise and so do all my friends, family and co-workers. I was looking for a thin crispy oatmeal cookie. I found a number of nice recipes and took ideas from many of them. On the third attempt, this is the recipe I came up with. Special notes, you MUST use parchment paper to bake the cookies on. If you don't they will stick to the pan and break (even if you grease the pan). The batter gets thicker as you add ingredients. I add the rice cereal last, so that they are crushed as little as possible. I have tried using more and less flour. Less flour and the cookies don't form. More flour and they don't get crispy. A special thanks to PanNan, who's Crispy Coconut-Oatmeal Cookies gave me the recipe's basic foundation.
Provided by Mrs Goodall
Categories Drop Cookies
Time 30m
Yield 50-60 cookies
Number Of Ingredients 14
Steps:
- Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
- In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
- Stir in oats.
- Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
- Mix in butterscotch chips. The batter will be very thick at this point.
- Gently but thouroughly mix in rice cereal.
- Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
- Bake at 350° for 12 minutes.
- Gently slide the cookies off of the parchment paper onto wire racks to cool.
Nutrition Facts : Calories 124.6, Fat 5.6, SaturatedFat 3.7, Cholesterol 18.2, Sodium 87.9, Carbohydrate 17.5, Fiber 0.4, Sugar 11.8, Protein 1.4
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