Oatmeal cookies are nice, but they get even tastier when add chocolate (or toffee pieces, your choice) to the mix. Bake up a batch on a weekend, and you'll have enough to snag for a snack or a quick dessert all week long.

Source: Better Homes and Gardens

Gallery

Credit: Brie Passano

Recipe Summary

bake:
12 mins
total:
42 mins
prep:
30 mins
Servings:
18
Yield:
about 18 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a large bowl beat butter with a mixer on medium 30 seconds. Add brown sugar, baking soda, cinnamon, and salt. Beat until combined, scraping bowl as needed. Beat in eggs and vanilla. Beat in flour. Stir in oats and, if desired, toffee bits.

    Advertisement
  • Drop dough by 1/4-cup portions 2 to 3 inches apart onto ungreased cookie sheets. Bake 12 to 14 minutes or until light brown and centers appear set. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.

Nutrition Facts

308 calories; fat 13g; cholesterol 48mg; saturated fat 7g; carbohydrates 43g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 18g; protein 6g; vitamin a 345.8IU; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 36.8mcg; vitamin b12 0.1mcg; sodium 229mg; potassium 159mg; calcium 38mg; iron 2mg.
Advertisement