I tweaked this recipe quite a bit. Because baking is so different (read: more precise) than other forms of cooking, I made sure to carefully measure all my changes and pay attention to the end result so I could post the adapted recipe correctly. I specified organic sugars because I have noticed that organic brown and granulated sugars have a completely different flavor and texture from regular sugars, and I can’t guarantee that you’ll have the same result if you use different types of sugar. I learned a long time ago that sugar is one of the most finicky ingredients in baking, particularly with cookies.
These cookies turned out amazing. They are thinner than your average oatmeal cookie, and less cakey. The texture is chewy and soft, the flavor is buttery and sweet, and the cinnamon is a perfect complement to the Heath toffee bits. When the cookies are warm, they are soft and slightly gooey (but fully cooked)…after they cool to room temperature, they are chewy and slightly candy-like from the melted toffee bits.
I imagine you could substitute 8 ounces of your favorite cookie additions: chocolate chips, peanut butter chips, raisins, dried fruit, nuts, etc. Just be mindful that if your additions are themselves heavily sweetened, you may want to try reducing the sugars to 3/4 cup each to balance the dough. I very nearly substituted butterscotch chips because I have been craving butterscotch lately. However, in a last minute change of plans, I decided to stick with the toffee bits as in the original recipe (and I kept the sugars at the original 1 cup each). This recipe is definitely a keeper, and I plan to try it with several different cookie flavor additions.
Toffee Oatmeal Cookies
Adapted from anjel’s eyes
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup (2 sticks) softened butter
1 cup organic light brown sugar
1 cup organic white granulated sugar
2 teaspoons vanilla extract
3 cups quick cooking oats
8 oz package of Heath brand toffee bits
Heat oven to 375 F. Line cookie sheet with parchment paper. Combine flour, baking soda, cinnamon, and salt in medium bowl. Set aside.
Beat butter and sugars until fluffy. Add eggs and vanilla and beat until combined.
Add flour mixture to butter/sugar mixture in thirds, beating well after each addition. Stir in oats and toffee bits until combined.
Drop dough by tablespoonfuls onto parchment-lined cookie sheet and bake until edges are set and golden brown, 10-11 minutes. The cookie centers will still look gooey, but they will set up as they cool. Don’t be fooled by the appearance! If you overcook the cookies, they will become hard and crunchy as they cool off. Let cool on cookie sheet for 2 minutes. Remove to wire rack and cool completely. Repeat with remaining dough. Store cookies in an airtight container. Makes approximately 4 dozen.