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Ingredients
- 3 cup Unsalted butter, softened
- 1 cup Dark brown sugar, packed
- 1 cup Granulated sugar
- 1 whole Large egg
- 1 tbsp Unsulphured molasses
- 1 tsp Vanilla extract
- 1 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Kosher salt
- 1 tsp Ground cinnamon
- 2 cup Old-fashioned rolled oats
- 3 cup Toffee bits
Instructions
Beat softened butter, brown sugar and granulated sugar for approximately 2 minutes until creamy.
Add egg, molasses and vanilla. Beat until smooth.
In a separate bowl whisk flour, baking soda, salt and cinnamon.
Add dry ingredients to wet ingredients and mix only until combined.
Fold in oats and toffee bits.
Cover and refrigerate 30 minutes.
Preheat oven to 350F. Line baking sheets with parchment.
Scoop approximately 2 tbsp dough per cookie. Place about 2 inches apart.
Bake 10-12 minutes until edges are set and centers remain soft.
Cool on baking sheet 5 minutes. Transfer to a rack.
Nutrition per serving
220
Calories
3g
Protein
32g
Carbs
9g
Fat
Chef's Notes & Storage
Use old-fashioned rolled oats rather than instant oats for a properly chewy texture. Do not overbake. The centers should look slightly underdone when they leave the oven. Chill time: 30 minutes.
Part of:Cookies
