Oatmeal Toffee Cookies

Two crawling babies. The MONSTER got these for Christmas, which will be demonstrated at a later point in this post.

Gather together all of your ingredients. Sometimes I measure them out. Today, yes, I had time! Wow! But then I realized that I didn't have any eggs and I had to go to the store. It happens.

Brown sugar. Why oh why do you always go straight to my thighs?

Salt & baking soda. I almost used baking powder, which it probably would've turned out fine anyway, but still. The baking soda...

Vanilla AND OLD FASHIONED OATS. I don't know why I bought this big container. Whatever. I'll just have to make them again!

Butter? Where?

Aha! It hides...

And toffee bits. Why not?

Pour flour in a bowl.

And oats.

And salt & baking SODA.

Then accidentally take a picture of your abdomen. Whoops.

And realize that you used the wrong bowl. Again.

Switch the dry ingredients into a different bowl.

Cream the butter and the sugar. On your counter that also doubles as the recycling drop off.

And I didn't cream it very well. But whatever. I'm on vacation. Add the egg and vanilla.

Mix together more.

And leave it lumpy. Why not?

Stir in the toffee bits.

Three quarters of a cup.

Totally off topic, but I enjoy this vanilla.

Scoop out onto a prepared baking sheet 1 tablespoon at a time.

The NOT correct way to fill a baking sheet.

The correct way to fill a cookie sheet.

See? Mostly nicely spaced.

And NOT nicely spaced. It happens. That means that someone just gets one REALLY BIG cookie.

What Bimmer Man does every time I start baking. And the MONSTER tries to work out too.

Even the crawling babies like cookies.

Mmmmm... cookies...

CRAWLING BABY DEMONSTRATION

By MONSTER

Sniff the head.

Bite the butt.

Observe.

Oatmeal Toffee Cookies Recipe

Ingredients

3.4 ounces all-purpose flour (about 3/4 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup almond toffee bits
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.

3. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.
Nutritional Information

Calories:
90 (34% from fat)
Fat:
3.4g (sat 1.6g,mono 0.6g,poly 0.1g)
Protein:
1.2g
Carbohydrate:
13.6g
Fiber:
0.4g
Cholesterol:
15mg
Iron:
0.5mg
Sodium:
88mg
Calcium:
9mg
Kathy Farrell-Kingsley, Cooking Light, DECEMBER 2008

Enjoy!

PSH