Shelly's Recipe

TOFFEE STUDDED OATMEAL COOKIES

Category: Cookies

2 1/4 cups old-fashioned oats
2 (6 oz) pkg almond brickle chips
1 2/3 cups flour
1 tsp baking soda and baking powder
1/2 tsp salt
1 cup firmly packed dark brown sugar
3/4 cup sugar
1 cup unsalted butter
2 large eggs
1 tbsp. vanilla extract

Preheat the oven to 350. In a small bowl, mix the oats with the brickle chips. Sift the dry ingredients together.

In a food processor, mix the sugars until blended, then gradually add the butter. Continue to process until creamy and smooth. Add the eggs and vanilla extract and process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips and stir until well combined.
Using a 2-tbsp measure, measure out scoops of dough and place at least 2 inches apart on ungreased cookie sheets bake for 12 to 15 minutes or until golden brown. Cool on wire racks.