Oatmeal Toffee Cookies
1 cup (2 sticks) butter, softened
2 cups packed light brown sugar
2 tsp. vanilla
1 3/4 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups quick-cooking oats
1 3/4 cups (10 oz pk) Hershey’s Heath Bits ’O Brickle Almond Toffee Bits
1 cup Sweetened Coconut Flakes (optional) (I used about 3/4 cup)
Heat oven to 375 degrees. Light grease cookie sheet. Those Silpat cookie liners worked wonderful and so does parchment paper.
Beat butter, eggs, brown sugar and vanilla until well blended.
Add flour, baking soda, cinnamon and salt; beat until blended.
Stir in oats, brickle and coconut, if desired, with a spoon.
Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.
Bake 8 – 10 minutes or until edges are lightly browned.
Cool 1 minute; remove to wire rack. Time varies based on your oven.
Pairs Well With
I don't recall where this recipe came from but I have been making them for years and everyone loves them.