STICKY TOFFEE OATMEAL COOKIES
Provided by Food Network Kitchen
Time 3h
Yield about 30
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the upper rack until lightly toasted, about 10 minutes. Let cool completely. Pulse the oats in a food processor until roughly chopped. Transfer to a medium bowl. Add the flour, baking powder, 1/2 teaspoon baking soda and the salt to the oats and whisk to combine.
- Add the dates and remaining 1/4 teaspoon baking soda to the food processor. Pour in the boiling water and let stand until the dates soften and the water cools, about 5 minutes. Pulse, scraping the bowl occasionally, to make a chunky puree. Add the butter, brown sugar and granulated sugar and process, scraping the bowl, until light in color and thick, about 1 minute. (The mixture may look slightly curdled at this point.) Add the egg and vanilla and pulse to combine. Add the flour-oat mixture and pulse until just incorporated. Transfer to a medium bowl and stir in the toffee bits. Refrigerate the dough until slightly firm but still scoopable, about 30 minutes.
- Line 2 baking sheets with parchment paper. Scoop tablespoonfuls of dough and arrange 2 inches apart on the prepared pans. Refrigerate until firm, about 30 minutes.
- Bake, switching the pans halfway through, until the cookies are browned but the centers are still soft, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
OATMEAL TOFFEE COOKIES
Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner.
Provided by Lori
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
- Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.
Nutrition Facts : Calories 160 calories, Carbohydrate 15.8 g, Cholesterol 26.2 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.3 g, Sodium 129.3 mg, Sugar 3.1 g
TOFFEE CRUNCH COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
ICED OATMEAL APPLE TOFFEE COOKIES
There's nothing quite like the classic iced oatmeal cookie, but when you add in toffee bits and apples, things get even better. To top these treats, drizzle each with a sweet cinnamon sugar glaze. Now that's what I call oatmeal cookie heaven. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, oats, cinnamon, kosher salt, baking soda and baking powder; gradually beat into creamed mixture. Fold in apples and toffee bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely. Combine icing ingredients; drizzle over cooled cookies. Let stand until set.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 67mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
OATMEAL TOFFEE COOKIES
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen 3-inch cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
- Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
- Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
THE WORLD'S BEST OATMEAL TOFFEE COOKIES
The softest, chewiest, sweetest oatmeal cookies with the decadent addition of toffee bits. One thing to consider before making this recipe is that the cookies are a tab bit thin and are not sturdy. I still need to alter it, but if you make the dough balls a little taller and less round, they should turn out just fine. The flavor is AMAZING. Recipe from "The Cookie Bible" cookbook.
Provided by Jessa M
Categories Drop Cookies
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place one sheet of parchment paper on each cookie sheet you plan on using. Greasing is not necessary if you use parchment paper. Beat the butter, brown sugar, eggs, and vanilla until blended. Add the flour, baking soda, cinnamon and salt. Beat until blended. Stir in the oats, toffee, and coconut (optional) with spoon or blender. Drop dough by rounded teaspoonfuls a couple of inches apart onto the prepared cookie sheets. Bake 8-10 minutes until edges are lightly browned (may need to cook longer if cookies are bigger). Cool a few minutes and remove from cookie sheets.
Nutrition Facts : Calories 216.1, Fat 8.7, SaturatedFat 1.6, Cholesterol 17.6, Sodium 203.2, Carbohydrate 31.8, Fiber 1.3, Sugar 17.9, Protein 3.2
OATMEAL RAISIN TOFFEE COOKIES
The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie.
Provided by ERIN C
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 17.1 g, Cholesterol 23.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 82.2 mg, Sugar 7.1 g
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OATMEAL-TOFFEE COOKIES RECIPE - PILLSBURY.COM
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4.5/5 (3)Category DessertServings 48Total Time 1 hr
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, mix oats, flour, baking soda and salt; set aside.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed 2 to 3 minutes or until light and fluffy. Add eggs and vanilla; beat until blended. On low speed, beat in oat mixture just until blended. Stir in pecans and toffee bits.
- Bake 10 to 12 minutes or until light golden brown. Remove from cookie sheets to cooling racks.
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