This cookie recipe has everything I like going for it. It uses vegetable oil, it makes a lot, and it uses oatmeal which makes me feel slightly less guilty when I eat the cookies.
This makes a fairly large cookies that is both crispy and chewy at the same time. Be sure to store them air tight or they will pick up moisture from the air and lose their crispness.
Oatmeal Toffee Cookies
1 c. granulated sugar
1 c. brown sugar, firmly packed
1 c. vegetable oil
3 eggs
1 t. vanilla
1 c. all-purpose flour
1 t. baking soda
1/2 t. salt
4 c. quick-cooking rolled oats
1 pkg. chocolate-covered toffee bits
additional sugar
In a large mixing bowl, combine sugar, brown sugar and vegetable oil. Beat until well blended. Add eggs and vanilla and beat until mixture is smooth. Combine flour, baking soda and salt in a small bowl. Add to sugar mixture and blend well. Stir in rolled oats and toffee bits. The batter will be somewhat stiff. Place about 1/2 c. additional sugar in a shallow pie plate. Form dough into 1-inch balls and roll in the sugar. Place balls 2-inches apart on a greased cookie sheet. Flatten with the bottom of a glass that has also been dipped in the sugar. Bake 8 to 10 minutes at 350 degrees. Cool cookies in pan 2-3 minutes and transfer to a wire rack to cool completely. Store in an airtight container. Makes about 7 dozen cookies.
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You are definitely a woman after my heart...I am trying these soon. Thanks for sharing.
ReplyDeletecan you use melted better instead of oil. thanks jn
ReplyDeleteYou could try. The recipe was formulated for the vegetable oil, and, although I use butter in many of my cookie recipes, I have never tried it with this one. Thanks for stopping by my blog.
ReplyDeleteThose look so good! Pinned it! Thanks for linking up to Two Cup Tuesday on Pint Sized Baker.
ReplyDelete