So, It’s been almost 2 weeks that I haven’t baked. And I mean like I haven’t touched my mixer, the oven, cupcake pans, or anything sugar related. I was ok the first week. I was even ok with it earlier last week. I’ve had so many things on my mind, and so much to do that it didn’t quite get to me. But that’s it; I’ve hit my limit. I’m done. I need to bake. And I need to bake NOW!
We’ve been settled in our new home for a few days now and I still can’t bake. You want to know why? We shipped over all of my baking and cookies supplies, blogging materials, and really everything I need to bake some delicious treats, and they still haven’t arrived. BUT, I have good news. They are coming today! Finally! And I can’t wait to get in the kitchen and bake up a storm.
I just don’t know what I’m going to bake first. Maybe cupcakes or a cake? Or something simpler like cookies or scones? Or something more fun, like doughnuts or pop tarts? What do you think I should bake? Any suggestions?
I know one treat that I’ve wanted to make again are these Crispy Oatmeal Toffee Cookies. These cookies are crispy, crunchy, chewy, and incredibly delicious. At first when I took them out of the oven, I thought they weren’t going to be that special. I thought they didn’t have enough dough in them, and that they would be too hard. But, Steve took the first bite and loved them! And then, of course, I couldn’t resist so I ate one and felt the same – deliciously crispy, with this addicting flavor that keeps you wanting more. And, knowing me, I went back for more, and didn’t stop at 2 cookies!
The ingredient that makes these cookies so crispy is Rice Crispy Treats. Combined with oatmeal and small Toffee Bits, you’ve got a cookie that is not only crispy, but is also crunchy and chewy. Feel free to add in some Chocolate Chips, or White Chocolate Chips, or chopped up candy, such as Reese’s Peanut Butter Cups, or Snickers. Mix it up and have some fun! Just don’t eliminate the Rice Crispy Treats or Oatmeal :).
Crispy Oatmeal Toffee Cookies
For Printable Recipe, Click here!
Makes: About 15 Cookies, depending on the size you make them
½ cup Brown Sugar
½ cup Sugar
½ cup (1 stick) Unsalted Butter, at Room Temperature
1 teaspoon Pure Vanilla Extract
1 cup All Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
1 cup Rolled Oats, Not Quick-Cooking Oats
1 cup Rice Crispy Cereal
¾ cup Toffee Bits
Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats, or parchment paper. Set aside.
In the bowl of a stand mixer, cream together the brown sugar, sugar, and butter. Add the egg and vanilla extract and mix until incorporated and the batter is smooth.
Add the flour, baking soda, baking powder, and salt. Mix to combine. Stir in the rolled oats, rice crispy cereal, and toffee bits. Only mix until the ingredients are fully incorporated and scattered throughout the batter, do not over mix.
Using a tablespoon, scoop out balls of dough into the palm of your hand. Roll the dough into a ball and slightly flatten it. Place the dough ball on the prepared baking sheet. Continue with the rest of the cookie dough.
Bake the cookies until the edges turn a light golden brown, about 10-13 minutes. Remove the cookies from the oven, and allow them to cool on the pan for a couple minutes. Transfer the cookies to a cooling rack and let cool completely. Serve and enjoy!
These cookies last up to 5 days in a sealed container.
Recipe adapted from Two Peas & Their Pod