Thursday, January 5, 2012

Making oatmeal raisin cookies but swapping out the raisins for mini Heath bars that I found while cleaning out my pantry leftover from Halloween sort of falls under the category of detoxing, right? I mean, the part about cleaning out my pantry. Cleaning... detoxing. Okay, so this isn't exactly a "detox" recipe so to speak, but these cookies were so good I had to fess up that I made them in order to share.

The recipe is adapted from Martha Stewart's Anytime Oatmeal Raisin Cookies, which I posted back in November. I swapped out the cinnamon for a hint of almond extract, went a little light on the oatmeal and a little heavy on the toffee. And obviously, kept out the raisins. Nutty oatmeal cookies are the perfect base for extra sweet toffee. The toffee pieces sort of ooze and melt into the cookie while it bakes yet they don't completely loose their crunch. Everyone needs a little wiggle room in their detox. Oatmeal Toffee Cookies are the perfect wiggle room.

Oatmeal Toffee Cookies

Makes 2 dozen cookies

A more decadent version of Anytime Oatmeal Raisin Cookies.

1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup packed brown sugar
1/3 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup old fashion oats
3/4 cups toffee pieces (about 3 candy bars)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl sift together the flour, salt, baking soda and baking powder. Set aside.

In a large mixing bowl cream together the butter with brown sugar and granulated sugar, until light and fluffy. Add the egg and the vanilla and almond extracts and mix until combined. Gently stir in the dry ingredients. Finally, stir in the oats and toffee pieces. Drop tablespoon size balls of cookie dough onto the baking sheets 2 inches apart and bake for 11-13 minutes or until the cookies are light golden brown on the edges. Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days. This dough will also keep in an airtight container in the refrigerator for up to 3 days.


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