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Here’s a good recipe for using up the last of the Halloween Heath bars. The cornflakes give the toffee-oat cookies an interesting, slightly chewy texture.
Toffee-Oat Cookies
Toffee-Oat Cookies are chewy, thick, cookies with an interesting texture and blend of flavors.
Servings: 50
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces unsalted butter room temp
- 1 cup firmly packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups corn flakes crushed after measuring
- 2 cups oats quick cooking (not instant)
- 2/3 cup chopped toasted pecans
- 1 cup chopped toffee bars Heath
- 1/2 cup chopped dark chocolate optional
Instructions
- Preheat oven to 350 degrees F.
- Thoroughly stir together flour, baking soda, baking powder and salt. Set aside.
- In large bowl, beat butter and both sugars until creamy. Add eggs and vanilla and beat just until mixed.
- Add flour mixture to butter mixture and stir until blended, then add cornflakes oats, nuts, toffee and chocolate (if using). Mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 10 to 13 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
- Makes about 50 cookies
Sue
Tempted to make these!!! My husband might be sad though if I use the Heath bars for cookies. He loves his Heath Bars.
Karen
OOOH, these look awesome! Your picture makes me want to reach
into the computer screen and pull one out… Definitely going to
bake these and soon!
Claire
Wow…these look great! My mom really likes heath bars.