Oatmeal Toffee Cookies

Oatmeal Toffee Cookies

From the Hershey’s book

1 cup (2 sticks) 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 cinnamon

½ teaspoon salt

3 cups quick-cooking oats (we pulse ours in the food processor a few times)

1 ¾ cups (10 oz package) HEATH Almond Toffee Bits OR SKOR English Toffee Bits

1 cup coconut flakes (optional)

1.   Heat oven to 375.  Lightly grease cookie sheet.  (a must!) Beat butter ,eggs, brown sugar and vanilla until well blended.  Add flour, baking soda, cinnamon and salt; beat until blended.

2.   Stir in oats, toffee and coconut with spoon.  Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

I   I like to chill the dough for a bit now- maybe an hour.  Or even freeze half of it for next time! 

3.   Bake 8 to 10 minutes or until edges are lightly browned.   Cool 1 minute; remove to wire rack.