Oatmeal Toffee Cookies |Cooking With Amanda

I don't bake as much in the summer, mostly because the oven heats up my house too much. My oven is old and poorly insulated, so I am almost instantly sweating once the preheating stage is finished. So, when I do bake, I make it count.

I stick to our favorite recipes like these oatmeal toffee cookies that can withstand the humidity without going stale in less than a day. I also double up on recipes like these and freeze half for later.

The beauty of these cookies is that they aren't weighed down with dark, rich chocolate flavors which can be overbearing in the summer months. Instead, they are light and buttery and almost crispy. They are moist in the middle, and the oatmeal cinnamon combination is reminiscent of the old oatmeal raisin cookie.

However, instead of fruit, I use little toffee bits that give them an extra sweetness and candy-like twist. Their sturdy texture makes them perfect for transporting to the beach for picnics. They also hold up well if they are made into sandwiches with a thick slab of ice cream. I'm eyeing up this homemade peanut butter ice cream, for sure.

Since school is out, I can also say that these cookies are excellent for making with kids. Since there is no major trick or delicate step, it is easy to get the kids in the kitchen with you, hand them the bowl, and let them take charge.

Also, if they feel like making up their own recipe, hand them the reigns and let them give it a try. Chocolate chips, M&M's, peanut butter chips, and shredded coconut would all taste amazing. You could even add a little more spice to flavor them more intensely, or remove it altogether for a milder treat. And don't forget: buy a large selection of ice cream to sandwich in the middle. When it comes to ice cream sandwiches these really make the best!

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Oatmeal Toffee Cookies Recipe

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Ingredients

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup toffee bits
1 1/2 cups old fashioned rolled oats

Directions

Preheat oven to 350°F. Line two baking sheets with silpat or parchment paper and set aside. In a small bowl, whisk together flour, cinnamon, baking soda, and salt, set aside.
In a mixer fitted with a paddle attachment, beat the butter and sugars until light and fluffy. With the mixer on low, add the eggs one at a time until just blended. Add in vanilla and mix until it is no longer visible.
Scrape down the sides of the bowl, turn the mixer on low and slowly add in the flour until just incorporated. Using a spatula, toffee chips and oats one at a time.
Use a 2" ice-cream scoop to place the dough, 2 inches apart, on the baking sheets. Bake for 15-18 minutes, or until cookies are set and the edges are golden brown.
Let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack and allow them to cool completely. Serve warm.