Perfect Cookies

These Oatmeal Toffee Cookies from Cooking Light are ideal for a last-minute holiday gathering or office party. Preparation is a breeze, and the result is fluffy, toffee-studded bites of bliss. The recipe, and my notes, below.

3/4 cup flour
1 cup rolled oats
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 tsp. vanilla extract
1 large egg
1/3 cup almond toffee bits
Cooking spray

Preheat oven to 350 degrees. Spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat until just combined. Stir in toffee bits.

Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350 degrees for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks. Yield: 2 dozen.

(A few notes: Double this recipe…I did, and my yield was 3 dozen. The recipe calls for softened butter, but I added butter at room temperature. Soften if you prefer your cookies to spread out more. I prefer mine smaller in size, but chewy in texture, which is exactly how they turned out. While I’m sure almond toffee bits are delicious, I added Heath English Milk Chocolate Toffee Bits, and received rave reviews.)