Empty Nester Recipes

Meat Dishes

Meatless Dishes





Sweet Breads

Salty Toffee Oatmeal Cookies
[Print this recipe]

Baking Time
12-13 minutes
Oven Temperature
350 F
Pan Size
Cookie Sheets

1/2 cup butter, softened
1/2 cup Crisco butter flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1-1/2 cups flour
3 cups oatmeal
1 - 8 ounce bag Heath Toffee Bits
1/2 cup chopped pecans
Sea salt
In a large mixing bowl, beat butter and Crisco on medium to high speed for 30 seconds. Add the sugars and beat well. Add the eggs and vanilla, beating until combined, scraping the sides of the bowl. Combine the flour along with the spices and beat in as much of the flour mixture as you can with the electric mixer. Stir in remaining flour, oats, toffee bits and pecans.

Using the Pampered Chef small scoop, drop dough onto parchment-lined cookie sheets. Sprinkle with sea salt.

Bake in a 350 degree oven for 12-13 minutes until edges are light brown. (Cookies will look under-cooked.) Cool on cookie sheets 3-4 minutes, slide parchment paper with cookies onto counter top to finish cooling.

The small scoop makes approximately 75 cookies.