Thought I’d start off my “cookie year” here in January with something at least semi-healthy with oatmeal cookies. Of course, there is lots of butter, toffee bits, jammie bits and chocolate chips, so that takes away most anything healthy about these, but they are delicious, so there is that. Thin, very crisp, with a bit of a crunch. If you like “thin and crispy” these are definitely for you.
Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
3 cups “old-fashioned” rolled oats (not instant)
1 1/2 cups toffee bits
1 1/2 cups mini-chocolate chips
1 1/2 cup cherry jammie bits or chopped dried cherries
Directions
Preheat oven to 350F. Prepare your cookie sheets with silpat or parchment paper.
Combine, flour, baking soda and salt in small bowl and set aside. In the work bowl of your stand mixer, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Stir in oats, toffee bits, mini-chocolate chips and jammie bits or chopped dried cherries. Drop by rounded tablespoon onto cookie sheets leaving a few inches between the cookies — these will spread a lot.
Bake for 10-12 minutes. Cool on cookie sheet for a couple of minutes before removing to wire racks to cool completely.
