Finally a new post! I started a new job a few months ago and I have been really slacking with my blogging duties. However, I’m finally starting to get my rhythm back and hopefully that will mean more posts – because with my fondness and love for Christmas I can assure you there will be a lot of holiday baking going on.
I’m always trying to find new ways to participate in food blogger events and connect with more bloggers around the country. I was out of town during the weekend Bloggers without Borders hosted their local NYC Cookie Swap event and I was so jealous when my twitter feed exploded with picture after picture of delicious cookies. But to my delight, when I got back there were three boxes of cookies waiting for me from the Great Food Blogger Cookie Swap. The Great Food Blogger Cookie Swap is like Secret Santa for food bloggers. Everyone signs up online and are sent the contact information for three other food bloggers who are participating in the swap. You send each blogger one dozen homemade cookies and in return you receive three dozen different cookies. This year, the event partnered with Cookies for Kids’ Cancer to help raise money to fight pediatric cancer. It was a win-win!
One of the things I always associate with the holiday season is toffee. Not that its not great any other time of the year, but I don’t feel so guilty eating pure butter and sugar when Christmas is near. So when I was trying to pick a cookie recipe, toffee pieces sounded like the perfect ingredient to add to cookies instead of the normal chocolate chips. It’s decadent and delicious and there is no better time than the holidays to self indulge.
I had a little bit of a baking snafu when making these cookies. As you can see from the pictures, I did not anticipate for the toffee to melt during the baking process. It might be from my toffee (which was homemade) or the fact that I did not chill the batter. Despite the melted toffee and the look, the cookies were delicious! Instead of toffee pieces throughout the cookies, what I got was a toffee flavored oatmeal cookie. Fresh out of the oven they are crispy and taste like caramel goodness. If there is any left after you make these, they are great over the next few days as well.
For the Oatmeal Toffee Cookies
(makes two dozen cookies)
- 3/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, lightly packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats (old-fashioned not the quick oats)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups toffee bits (you can use pre-packaged, crushed heath bars, or make your own toffee)
Preheat oven to 300 degrees and line two cookie sheets with parchment paper.
In a medium bowl, cream together the softened butter and brown sugar. Mix 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 toffee pieces.
Drop dough by rounded tablespoons onto the prepared cookie sheets. Bake for 10-12 minutes and cool on a cooling rack.
Bakers note: My toffee bits all melted. If you want to keep your toffee bits whole, try chilling the dough in the refrigerator for at least 30 minutes before baking.