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Toffee-Oat Cookies

Toffee-Oat Cookies are chewy, thick, cookies with an interesting texture and blend of flavors.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 50
Author Cookie Madness

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces unsalted butter room temp
  • 1 cup firmly packed brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups corn flakes crushed after measuring
  • 2 cups oats quick cooking (not instant)
  • ⅔ cup chopped toasted pecans
  • 1 cup chopped toffee bars Heath
  • ½ cup chopped dark chocolate optional

Instructions

  • Preheat oven to 350 degrees F.
  • Thoroughly stir together flour, baking soda, baking powder and salt. Set aside.
  • In large bowl, beat butter and both sugars until creamy. Add eggs and vanilla and beat just until mixed.
  • Add flour mixture to butter mixture and stir until blended, then add cornflakes oats, nuts, toffee and chocolate (if using). Mix well.
  • Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  • Bake 10 to 13 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
  • Makes about 50 cookies