Oatmeal Toffee Cookies are a twist on the classic oatmeal cookie made with chunks of toffee bits and chopped walnuts.
Many years ago, I printed out a recipe for Oatmeal Chocolate Chip Cookies online and, like many other of my printed recipes, they are torn and tattered. I wanted to try something new and document it here online, so instead of adding chocolate chips, I used toffee bits and walnuts.
These Oatmeal Toffee Cookies were amazingly good and what I did find out over the years (I guess you could call it my baking “a-ha” moment) is that in some cookie recipes, you get a softer cookie if you mix butter and shortening versus using all butter. If you prefer a crunchy, flat cookie, then, by all means, use all butter. 🙂
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- In a large bowl, cream together the butter, shortening, water and sugar.
- Add eggs, milk and vanilla; then mix well.
- Next, add the flour and baking soda and mix well.
- Add the oats, toffee and walnuts; mix well.
- Using the top half of a kitchen teaspoon, drop the cookie dough onto a greased baking sheet, leaving about 1-2" between them. (I like to make them smaller for the holidays so they're bite-sized)
- Bake at 350 degrees for 10-12 minutes. Let cool. Makes 4 dz.