Oatmeal, It’s Not Just For Breakfast!

I’m not a big “oatmeal for breakfast” fan at all.  But, I certainly like using oatmeal when baking cookies.  Here’s a tasty recipe that is sure to please.

Oatmeal Toffee Cookies

1/2 cup of butter or shortening
1/2 cup of sugar
1/2 cup of packed brown sugar
1 egg
1 Tablespoon of water
1 teaspoon vanilla extract
1 cup of flour
1 cup of quick-cooking oats
1 teaspoon of baking soda
1/2 teaspoon of salt
2 cups of semi-sweet chocolate chips
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)
1/2 cup toffee bits

Preheat over to 375 degrees.  Cream together the butter or shortening and the sugars.  Add the egg, water, and vanilla and mix well.  Gradually add the flour, oats, baking soda, and salt.  Mix well.  Fold in the chocolate chips, cranberries, nuts, and toffee.  Drop by tablespoon on a lightly greased cookie sheet and bake for 8-10 minutes, or until the edges are slightly brown.  Remove from the oven and allow to cool for 5 minutes on the cookie sheet before removing to wire racks to finish cooling.


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