Oatmeal Toffee Milk Chocolate Chip Cookies Recipes

CHOCOLATE-TOFFEE-OATMEAL DROP COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips, toffee, and oats.
• Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

OATMEAL TOFFEE COOKIES

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.

OATMEAL TOFFEE COOKIES

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.

OATMEAL TOFFEE MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper; set aside.
• In a medium bowl, sift together flour, baking soda and salt. Stir in oats. Set aside.
• In a large bowl, cream the butter and brown sugar. Add egg and vanilla extract. Slowly add the dry ingredients until combined. Stir in toffee bits and milk chocolate chips.
• Drop by Tablespoonfuls onto prepared baking sheets, spacing at least 2 inches apart.
• Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned, rotating pans halfway during baking time.
• Remove pans from oven to wire racks. Cool for 2 minutes before sliding parchment paper from baking pans to wire racks to cool.

MILK CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg.
• Gradually beat in flour mixture and milk. Stir in morsels, oats and raisins.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 10-14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NESTLE MILK CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375.
• In small bowl, colmbine flour, baking powder, baking soda, cinnamon, and salt.
• In large mixing bowl, beat butter, brown sugar, granulated sugar, and vanilla extract until creamy.
• Beat in egg.
• Beat in flour mixture and milk gradually.
• Stir in morsels, oats, and raisins.
• Drop on ungreased baking sheets by rounded tablespoon.
• Bake for 10 to 14 minutes or until edges are crisp but centers are still soft.
• Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

THE WORLD'S BEST OATMEAL TOFFEE COOKIES

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.