Killer Cereal Cookies
These are lacy, crunchy little pieces of toffee heaven. So addictive!
Equipment
- Silicone baking sheet or parchment paper
- stand or hand mixer
- cookie sheets
Ingredients
- 2¼ cups old fashioned oats not quick cooking
- 12oz toffee chips, usually Heath they come in 8 oz bags use 1 and ¾ of each, do your best to estimate
- 1¾ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 1 cup brown sugar, packed firmly
- 1 cup unsalted butter, 2 sticks
- 2 large eggs
- 1 tbsp vanilla
Instructions
- Mix dry ingredients in a bowl, except oats and toffee.
- In a mixing bowl, cream the sugars, eggs, butter and vanilla with the mixer on medium high.
- A small amount at a time, add in the dry mixture on low until mixed well.
- Stir in oats and toffee until blended in evenly.
- Spoon about a teaspoon of dough onto a silicone pad in a sheet pan. Careful to keep them at least 3 inches apart. They spread as they cook. Usually about 8 per pan.
- With wet fingers, pat down each cookie until flattened slightly.
- Bake at 375 °F for 8-10 minutes. Watch closely so not to burn.
- Cool briefly on the pan before removing to a baker's cooling rack.
- Can store in the freezer for up to 3 months.