Oatmeal Toffee Cookies

This recipe came by suggestion of Kristin who was making them for her various events throughout the week. Her results looked amazing, I think mine were a little more lacking, but they still tasted good according to both Jacob and myself. The dough was pretty thick which was different but was amazingly tasty uncooked.

Looks like I didn't take a picture this time.

Some things I did this time:

• I couldn't find straight toffee chips at the store so I used milk chocolate covered toffee chips (aka Heath bar) instead. Great taste still I think. 
• I did not add the pecans. 
• The recommended baking range is very long, I think they were best around 13-14 minutes. 

Oatmeal Toffee Cookies

Makes: 36 cookies

Time: 45 minutes

Ingredients:

     ¾ cup butter, softened

     ½ cup packed light brown sugar

     1 egg

     1 teaspoon vanilla extract

     1 ½ cups rolled oats

     1 cup all-purpose flour

     ½ teaspoon baking soda

     ¼ teaspoon salt

     ½ cup chopped pecans

     2 cups toffee baking bits

Steps:

1. Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 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.
3. 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.

EAT