Oatmeal Toffee CookiesContributed by: Customer Heidi Mitchell
Directions
Sift together dry ingredients except oats and toffee and set aside. Cream shortening and sugars together. Add egg, vanilla and water and mix until well blended. Add flour mixture and mix until just combined. Stir in oatmeal and toffee bits.
Cover cookie sheet with parchment paper and place rounded balls of dough about 3 inches apart on the sheet. Bake at 350°F for 10-12 minutes. Allow to cool before removing from sheet. Makes 3 dozen cookies. |
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Ratings & Comments (4)
4 Reviews 
Peg December 1, 2012
Just made these cookies and they are delicious. I'm thinking of trying them as is, but adding some chocolate chips for some variety. Good recipe!
Jennai Gulezian December 20, 2012
Great recipe! I used chocolate chips instead of toffee chips and added a half cup of chopped pecans. I substituted butter for the vegetable shortening. Delicious!
chris December 28, 2012
followed this recipe as is... awesome cookies, we love that our local Raley's store in Fremont, CA carries Bobs Redmill products, our cabinets are filled with their products.... great, healthy, quality foods!
Nicole Cox March 26, 2013
This is a fabulous recipe! I sub coconut oil for the vegetable shortening because it's better for you, and it gives it a savory buttery flavor. Love your products, and your g-free oats have been a lifesaver!
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Nutritional Information
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