Archive for ‘Hershey’s’

January 1, 2012

Oatmeal toffee cookies

Hershey’s

Makes: 4 dozen

  • 1 cup (2 sticks) butter or margarine, softened
  • 2 cups packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups quick-cooking oats
  • 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits
  • 1 cup MOUNDS Sweetened Coconut Flakes(optional)

Heat oven to 375°F. Lightly grease cookie sheet or line with parchment paper. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.

Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.

*Chef’s note: These cookies are seriously delicious, especially when warm. A bit thinner than I like, but still moist and chewy. They probably would spread out less if chilled slightly before baking. Definitely add the coconut! Probably would be even better with a fresher chopped chocolate toffee candy bar….