These cookies are almost too pretty to eat. Almost. And if you can bear to part with them, they’d make a great gift at the holidays.
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 tsp vanilla
- 1/4 tsp salt
- 1 egg, well beaten
- 2 1/2 cups quick gluten-free cooking oats
- 1 pkg Chipits Skor Toffee Bits
- 3/4 cup milk chocolate chips
Heat oven to 350F and line cookie sheet with parchment paper.
Add melted butter to sugars, vanilla, salt and egg. Add oats and 1 cup of the Toffee Bits. Mix well (it will be crumbly).
Carefully drop by spoonfuls on parchment paper and cook 9 – 11 minutes. Cool on rack.
Melt chocolate chips and drizzle over cookies. Sprinkle with remaining Toffee Bits.
Allow time to firm up.
Submitted to the NBWI’s ‘Celebrating New Brunswick Creativity and Cooking’ Fundraising Cookbook 2015 by Sheril Cullins, Coldstream Women’s Institute