Oatmeal Toffee Cookies

Ingredients

• 1/2 cup butter at room temperature
• 1/3 cup shortening
• 1 1/2 cup brown sugar packed
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups old-fashioned oats
• 1 1/2 cups all purpose flour measured with the scoop and sweep method
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon fine salt I used sea salt
• 1 cup toffee bits

Instructions

1. In a large bowl, beat the butter and shortening together until fluffy, using an electric mixer.
2. This should take 2-3 minutes.
3. Cream in the brown sugar, and then add the eggs and vanilla. Beat until well-mixed, scrape
4. down the sides of the bowl, and then keep mixing at medium-high speed until light in color.
5. About 1 minute more.
6. In another bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt.
7. Gradually add the dry ingredients to the wet in three additions, mixing until just combined.
8. Gently stir in the toffee bits, and then cover the bowl and refrigerate for 30 minutes.
9. Meanwhile, preheat an oven to 350 degrees F, and line a baking sheet with parchment, or a
10. silicone baking mat, such as Silpat.
11. Once dough is chilled, use a 1 Tablespoon scoop to place balls of dough onto the prepared
12. trays, about 3” apart – they will spread!
13. Bake until they are turning golden brown around the edges – the middles of the cookies will
14. still be very light in color – about 13-15 minutes. You can bake them longer, for a crisper
15. cookie.
16. Allow to cool on the tray for about 5 minutes, then remove to a cooling rack.