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Oatmeal Toffee Discs Recipe

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This recipe for Oatmeal Toffee Discs is from The Aragon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. oatmeal, divided
1 1/4 c. whole wheat flour
1 1/2 c. brown sugar
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 c. plus 2 tbsp. (2 1/4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract
2 tbsp. light corn syrup
1 egg
12 oz. semisweet chocolate chips
1 c. chopped pecans
8 oz. toffee bits
Directions:
Directions:
Preheat oven to 375 degrees and line baking sheets with parchment paper.

In a food processor fitted with a metal blade, combine 1/2 cup oatmeal, flour, brown sugar, baking soda, baking powder and salt, process for 15 seconds and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter for 1 minute. Add vanilla extract, corn syrup and egg, and mix until thoroughly combined. Reduce speed to low and add flour mixture, a third at a time, mixing until just incorporated. Stir in remaining 2 cups oatmeal, chocolate chips, pecans and toffee bits.

Drop by rounded tablespoons onto prepared baking sheets, spacing cookies 3 inches apart (cookies will spread). Bake until cookies flatten and become brown and crisp, about 12 to 14 minutes. Remove from oven and cool cookies completely on baking sheets.

 

 

 

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