Oatmeal Raisin Toffee Cookies have a buttery rich kick from the toffee pieces inside. They’re butter, rich, and full of cinnamon!
So, I made macaron for Sunday Supper’s 2nd anniversary. I wanted to celebrate this momentous occasion in style. Macaron’s are very stylish. Just sayin. AND I had rainbow nonpariels, too! Thanks, Mom!! *waving* No. These aren’t the macaron.
It was doing this outside:
That’s water front property, but it’s actually a mud pit in the back of our apartment building. Come to find out yesterday due to all the rain, a tree gave way and fell over from all the water. The ground is just totally saturated. It can’t handle ANY more water. After the snow, then the freezing rain and the day and a half of just complete and utter down poor or constant sprinkle, the ground it just… S.A.T.U.R.A.T.E.D! AND it’s raining again today. *sigh* #buildinganark
Needless to say, it was crapty outside.
So, S decided we should stay in and I will bake cookies for him. Since he’s not a huge fan of the macaron. – I KNOW! I have no idea what planet he’s from – he wanted me to make him some oatmeal cookies and some peanut butter cookies. The PB ones…not so much. So, let’s just stick with the oatmeal ones, mkay?
There’s this standing joke about my sister not being much of a baker. She made the infamous chocolate chip crackers. Well, somehow I managed to make peanut butter crackers. I know how. I’m just not sharing.
They’re just so embarrassingly thin!! Such a rookie mistake. *sigh* You’d think I just started baking. Seriously. I didn’t. They’re REALLY tasty though. All nice and chewy crisp. #nomz I’d take them out of the oven at just the right time and think, “This batch is good! All puffy sweet.” Then 5 minutes of cooling time and, whomp. All flat. *snort*
I also made these scrumptious, oatmeal goodies. S wanted oatmeal raisin. I wanted to do something else with them. But what? Hmm…
When I was wandering around the baking box from Mom, I remember seeing some toffee bits. I’d planned on making some cookies with them, so these were the perfect reason to get that bag out of the box. For some reason, oatmeal and these toffee bits just go hand in hand. Chocolate chips are just too sweet for these little toffee bits of goodness. They deserve hearty oatmeal and raisins. A touch of salt to compliment the toffee, and voila. Yummy, tasty, Oatmeal Raisin Toffee Cookies.
I used to make TONS of cookies for Christmas. I just haven’t had the baking bug lately. Well, baking for other reasons. These kitchens are just so not big that it’s not fun trying to roll and bake cookies. Just makes for a very frustrating experience. At best, it’s a drop cookie kitchen. And only one kind at a time at that.
Man. I used to have 3 or 4 doughs in the fridge at a time. Rolling gingerbread and dropping chocolate chip. Those were the days. I seriously do miss baking cookies like that. I get to use Nana’s cookie cutters. *sigh*
She had a ton of stuff, but all I wanted were the cookie cutters. They remind me of her and I miss using them and thinking about her when I do.
These are some tasty vittles. I highly recommend you whip up a batch and taste them for yourself.
Oatmeal Raisin Toffee Cookies deserve hearty oatmeal and raisins. Add a touch of salt to compliment the toffee, and voila. Yummy, tasty, Oatmeal Raisin Toffee Cookies.
- 1/2 cup butter, softened
- 1/2 cup shortening, butter flavor
- 2/3 cup brown sugar
- 2/3 cup sugar
- 1/2 cup egg substitute
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 cup golden raisins
- 1 cup toffee bits
- Preheat oven to 375.
- Cream butter, shortening, brown sugar and sugar in the bowl of a stand mixer with the whisk attachment. Add eggs and vanilla extract, stirring until combined.
- Toss the raisins and toffee bits with 1 tablespoon of flour. Combine remaining flour with the baking soda and spices. Stir until combined.
- Carefully add the flour mixture to the sugar mixture, stirring with the paddle attachment until combined. Add raisins and toffee pieces and fold into the batter.
- Drop by tablespoons onto a baking sheet lined in parchment or a silcone baking mat. Bake at 375 for 15 to 18 minutes or until golden around the edges. Remove from heat and allow to cool in pan 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container for up to one week; if they last that long.