Biscoff Oatmeal Toffee Crunch Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Biscoff or trader joe's cookie butter, crunchy or creamy
  • 1/2 cup Butter, unsalted

• Desserts

  • 1 cup Toffee

Found on themondaybox.com

Ingredients

• ½ cup unsalted butter, room temperature
• ½ cup cookie butter (Biscoff or Trader Joe’s, crunchy or creamy)
• ⅔ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups rolled oats
• ¾ cup all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup toffee bits (Heath or see recipe below)

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together oats, flour, baking soda, cinnamon, salt. Set aside.
• In the bowl of an electric mixer, cream the butter, cookie butter, and brown sugar. Add the egg and vanilla and beat until fluffy.
• Gradually add in the oat mixture and mix to combine.
• Stir in the toffee bits.
• For best results, chill/freeze dough 2 hours-over night. Dough can be chilled in the mixing bowl or scooped into heaping tablespoon sized balls on the baking sheet and chilled/frozen.
• When ready to bake, place dough balls at least 2 inches apart on lined baking sheet. Bake 10-12 minutes, until edges begin to brown (centers will still be light).
• Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
• Store in an air-tight container at room temperature for up to 1 week.