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Hello all! It’s been a while! Things got hectic and busy, and unfortunately cooking and baking were put on the back burner. It was a pretty boring week, food-wise, around here. What a sad sad week it was… hehe. But sometimes the cravings for cookies just hits, and it has to be satiated. This time, I was craving something with toffee. I’d had toffee bits laying around, waiting to be used, and they sounded really good at the time.After some browsing online for some inspiration, I decided to try toffee with oatmeal and chocolate chips. I was half expecting the recipe to completely fail, and I was just crossing my fingers for something edible to satisfy my craving! Boy, was I happy when I had delicious cookies coming out of my oven! These cookies are a great spur of the moment sort of thing. No creaming of butter and sugar required, just grab a spoon and start stirring, and you’ll have cookies in no time!  So, what are you waiting for? 🙂Oatmeal Toffee Chocolate Chip Cookies
Yield: 18 cookies

2 cups flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
1 cup brown sugar, packed
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats
1 cup semi-sweet chocolate chips
1 cup toffee bits

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper; set aside.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, mix butter and sugars by hand or with a mixer until thoroughly combined. Beat in eggs and vanilla until combined. Add dry ingredients and mix slowly until just combined. Gently stir in the oats, then stir in chocolate chips and toffee bits.

Drop ¼ cup scoops of dough onto prepared cookie sheet. Bake for 18 to 20 minutes, or until edges are starting to harden and brown, but the center is still soft without being overcooked. Cool on cookie sheet for 10 minutes then move cookies to wire racks to finish cooling.

Source: A Dash of Sugar and Spice original

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