Oatmeal-Toffee Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 1/2 cups Oats, old fashioned

• Baking & Spices

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

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3/4 cup Butter

• Desserts

  • 1 bag Toffee bits

Found on pillsbury.com

Description

Ingredients

• 1 1/2 cups old-fashioned oats
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
• 1 bag (8 oz) toffee bits

Directions

• 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, mix oats, flour, baking soda and salt; set aside.
• 2 In large bowl, beat butter and brown sugar with electric mixer on medium speed 2 to 3 minutes or until light and fluffy. Add eggs and vanilla; beat until blended. On low speed, beat in oat mixture just until blended. Stir in pecans and toffee bits.
• 3 Onto cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
• 4 Bake 10 to 12 minutes or until light golden brown. Remove from cookie sheets to cooling racks.

Nutrition