I have been told by a good source that these cookies are addictive!
That same source hid a whole box of these in his office desk drawer so nobody else in the office could have any. He’s a cookie hoarder!
Luckily I sent a bunch of other cookies to the office at the same time and hopefully nobody noticed.
This is another one of my old recipes that I made and “perfected” years ago. I just converted the recipe to gluten free recently and I made a few other changes too.
When I made these originally, the recipe called for cut up Heath candy bars. You can still do that but this time I used the Heath toffee bits that you can buy in a bag in the chocolate chip section of your grocery store.
The Heath bits don’t have chocolate on them so I added some chocolate chips too. The resulting cookie spreads out more- I guess it is from the moisture in the chocolate chips. They spread out just a little thicker than an oatmeal lace kind of cookie. They are chewy for the first day or two as well- yum!
Besides the toffee bits and the chocolate chips, there is oatmeal and chopped pecans in these cookies.
These would be great to make to give away during the holiday season or for a bake sale.
This recipe is gluten free, but if you don’t have issues with gluten, you can just use “regular” flour and oatmeal (not quick cooking).
I shared this recipe with Potluck Sunday at Mommy’s Kitchen, Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairy Tale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Hearth And Soul Hop at A Moderate Life, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Full Plate Thursdays at Miz Helen’s Country Cottage, Simple Lives Thursday at A Little Bit Of Spain In Iowa
Oatmeal Toffee Crunch Cookies
Preheat oven to 350 degrees.
Cover 4 cookie sheets with parchment paper.
Cream butter, brown and white sugars, and vanilla until smooth.
12 tablespoons unsalted butter (1 and 1/2 cubes) at room temperature
1/2 cup dark brown sugar
1/4 cup white sugar
1 teaspoon vanilla
Add 1 large egg and beat until fluffy.
In another bowl mix 1 cup of GF Flour Mix* (or regular flour if you are not gluten sensitive)
1/2 teaspoon baking soda
3/8 teaspoon salt
Stir together then add to butter mixture and stir until just combined.
1 and 1/2 cups gluten free oatmeal (or regular if you don’t need GF, just not instant)
3/4 cup chocolate chips
3/4 cup Heath toffee bits (if you can’t find those, just cut up some Heath candy bars and omit both the toffee bits and the chocolate chips. My old recipe called for 3- 1.4 ounce size Heath bars)
1/2 cup pecans, chopped (toast them if the pecans are raw)
Drop dough by tablespoons on prepared cookie sheets, 12 per sheet.
This recipe made 3 and 1/2 dozen cookies for me, but you could make them a little smaller if you would rather.
I used my fingers to form the dough into a roundish shape and to flatten them a little more uniformly.
Bake at 350 degrees for 8 minutes, switching the pans top to bottom halfway through the baking time.
When you pull them out of the oven, these cookies should seem slightly undercooked because they will harden after they are baked.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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