I’ve said it before and I’ll say it again – I suck at cookies. Which is why, when a recipe turns out for me, I hang onto it for life. This is definitely one of those recipes, transforming by already-favourite oatmeal chocolate chip into something even better with the toffee bits. Canadians: use Skor bits. Americans: you’ll have to settle for gross Heath toffee bits. Not nearly as good. Sorry/not sorry.
- Heat oven to 350°F. Line cookie sheet with parchment paper.
- Beat butter, brown sugar, eggs and vanilla on medium speed until well blended about 2 minutes. Add flour, baking soda, baking powder, cinnamon and salt; beat until blended.
- Stir in oats, chocolate chips, and toffee bits by hand; batter will be very thick. Refrigerate 20 minutes.
- Drop dough by rounded tablespoons about 2 inches apart onto prepared sheet.Bake 10 – 12 minutes [if at sea level, try 14 mins] or until edges are lightly browned. The cookies will puff up and deflate as they cool. Cool on baking sheet 5 minutes then remove to wire rack to cool completely.