Ingredients
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1 cup firm margarine, softened (or butter)
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/3 cups quick-cooking rolled oats
8 (1 1/2 ounce) crispy chocolate-covered english toffee bars, chopped (such as Skor or Heath)
1/4 cup granulated sugar, for dipping glass
Preparation
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Cream margarine, 1 cup granulated sugar and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat.
Combine next 4 ingredients in small bowl. Add to margarine mixture. Stir until just moistened.
Add rolled oats and chocolate bar pieces. Stir well. Roll into 2 inch balls. Arrange 4 to 6 balls, about 4 inches apart, on greased cookie sheet.
Dip flat bottomed glass into second amount of granulated sugar. Flatten cookies to 1/2 inch thickness, dipping glass in sugar as necessary. Baked in 375\u00b0F oven for about 11 minutes until golden. Let stand on cookie sheet for 5 minutes before removing to wire rack to cool. Repeat with remaining dough. Makes about 3 dozen cookies.
VARIATION: For smaller cookies, roll dough into 1 1/2 inch balls. Arrange balls, about 2 inches apart, on greased cookie sheets. Flatten cookies slightly with flat bottomed glass dipped in second amount of granulated sugar. Bake in 375\u00b0F oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes about 5 dozen cookies.
Company's Coming most loved treats.
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