Monday, December 2, 2013
Toffee Crunch Olive Oil Oatmeal Cookies
Want to make a holiday cookie but add something a little bit different instead of just chocolate? Think toffee! It adds that sweet element every one craves and puts a spin on a classic holiday cookie!
Time: 25 minutes Yields: 3 dozen cookies Recipe by: www.bakeyourday.net
Ingredients:
Directions:
Time: 25 minutes Yields: 3 dozen cookies Recipe by: www.bakeyourday.net
Ingredients:
Toffee Crunch Olive Oil Oatmeal Cookies |
- 1 1/2 cups bread flour
- 1 1/2 cups old fashioned oats
- 3/4 tsp. sea salt
- 1 tsp. baking soda
- 1/2 cup + 1 Tbs. STAR Extra Light Olive Oil
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs
- 2 tsp. pure vanilla extract
- 1 cup English toffee, broken into small pieces
Directions:
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone liner.
- In a medium bowl, combine the flour, oats, salt, and baking soda.
- In the bowl of a stand mixer, combine the olive oil, brown sugar and granulated sugar and mix together until combined. Add the eggs, one at a time, mixing until incorporated. Add the vanilla and mix well.
- Slowly add the dry ingredients to the wet ingredients mixing just until no white streaks remain. Gently add in the toffee on low speed and mix until distributed evenly.
- Scoop the dough onto the prepared cookie sheets using a small cookie scoop. Bake for 8-10 minutes, or just until the edges begin to brown. Cool for about 5 minutes on the cookie sheet and then transfer to a wire rack to continue cooling.
- Enjoy!
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