It’s Fall and I’m back! Without explaining my absence let’s just say this past year has been…hmmm…I’ll be positive about it and say it’s been a year of growth. Fall on your knees and cry out kind of growth. Ugh. I despise the process but I’m pretty sure it’s made me a much stronger and better person. That said let’s get on with Fall! The weather FINALLY turned last night and Fort Lauderdale woke up to a cool, crisp 57°. Here in SoFlo that’s fireplace weather. This sweet treat is just the ticket with a cup of hot coffee or tea or a cold glass of milk. These cookies are ridiculously easy to make and will fly out of your house. I’ve also baked them with coconut chips and raisins. Yes, they can be made with chocolate chips and I suppose they’re good but I’m not a big fan of chocolate chips in my cookies. Call me crazy, I don’t care. These cookies, however, are chewy and rich…the buttery toffee bits complement the oatmeal perfectly. The cookies travel well, whether in a lunch box or through the mail to your favorite college student. I hope you enjoy them!
Classic Toffee Oatmeal Cookies
- 1/2 cup butter, room temperature
- 1/3 cup shortening
- 3/4 cup brown sugar, firmly packed
- 1/2 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 cup toffee bits, found on the baking aisle of your grocery store
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups uncooked old fashioned oats
- Pre-heat oven to 350°. Line your baking sheets with parchment paper and set aside.
- In a large bowl cream together the butter, shortening and sugars.
- To the bowl add the eggs and vanilla extract and mix well until completely blended.
- In a medium size bowl add the flour, toffee bits, cinnamon, baking soda and salt. Mix well.
- To the flour mixture add the oats and mix until completely combined.
- Add the flour mixture to the butter-egg mixture and, by hand, mix well until all the oats are completely coated and all the ingredients are well combined.
- Using a 1 1/2 inch melon baller, scoop the cookie batter evenly onto the parchment paper lined baking sheets leaving 2 1/2″-3″ between cookies.
- Bake 8-10 minutes. The cookies will still be undercooked in the middle. They will firm up as they cool.
- Cool the baking sheets on racks.
- To store allow to cool completely then pack the cookies in an airtight container.
The Irreverent Kitchen 
GLAD YOUR BACK! Missed you – now we need some stories!!! I absolutely LOVE hearing your past & present life events 🙂 Love you
Thanks, girlfriend, for your kind words. You’ll definitely be hearing from me so I hope I don’t wear my welcome out!:)
I missed you. I have prayed that your family in PR is safe and unharmed.
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Thank you, sister! This whole year has been, as Queen Elizabeth put it, “annus horibilis”, however, I’m back and in a better place. Btw, my family in Puerto Rico is STILL without water OR power so keep them prayers coming!
These look really delicious. Thanks for sharing, I’ll definitely give them a go with my little ones 😀
Nice recipe
Alicia:
Glad you are back. Missed you, but now those cookies! Today, my daughter in Montana is making them at the Mission her husband manages for the homeless.
I’ve missed you since you moved away! Hope all is well and it’s SO good to hear from you, girlfriend!
Good to see you are back and all is fine !!!!! Irma Survivor in Spring Hill.
Victoria crtvctr@aol.com