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.




  • 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.

  • 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, (7 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 48 mg cholesterol, 229 mg sodium, 43 g carbohydrates, 3 g fiber, 18 g sugar, 6 g protein.