Sunday, July 18, 2010

English Toffee Oatmeal Crisps

From Elizabeth Kenney

1 cup of butter or margarine, softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 ¾ cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups quick cooking oats
1 8 oz. pkg of HEATH Toffee Bits
1 cup sweetened coconut flakes (optional)

1. Heat oven to 375 degrees. Lightly grease cookie sheet or use the silicon mats for baking
2. Beat butter, eggs, brown sugar and vanilla in large bowl until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut, if desired, with spoon.
3. Drop dough by rounded teaspoons about two inches apart onto prepared sheet. Bake 8 to 10 minutes or until edges are lightly browned. Cool on the cookie sheet for a minute or more; remove to wire rack. Cool completely.

Makes about 4 dozen cookies.

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