These cookies are a delightful twist on the classic oat and toffee combination, offering a chewy texture and rich flavor.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter, brown sugar, and sugar until light and fluffy.
Creaming incorporates air, giving the cookies a lighter texture.
Add the egg and vanilla extract to the creamed mixture, and beat until well combined.
Adding the egg one at a time ensures better emulsification.
In a separate bowl, mix together the flour, oats, baking soda, baking powder, and salt.
Mixing dry ingredients separately ensures even distribution.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to prevent tough cookies.
Fold in the toffee bits gently.
Folding prevents breaking the toffee bits.
Drop rounded tablespoons of dough onto an ungreased baking sheet, spacing them evenly.
Using a cookie scoop ensures uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Watch closely to avoid overbaking.
Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Cooling on the sheet helps set the cookies.
Serve the cookies and enjoy with your favorite beverage.
Pair with milk or coffee for a delightful treat.
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