The extra butter coupled with the buttery toffee bits resulted in a flat cookie.
Make that extra flat.
Next time, I will not stray from the amounts in the recipe. The extra butter was a definite mis-tweak.
The cookies, nevertheless, were buttery, slightly chewy on the inside, with crisp edges, and altogether delicious.
Oatmeal Toffee Cookies
adapted from Pillsbury.com
¾ cup brown sugar
¼ cup granulated sugar
½ cup butter, room temperature
½ teaspoon vanilla
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ cups quick-cooking rolled oats
1 cup toffee bits
Heat oven to 350°F. Line the cookie sheets with parchment paper or Silpat.
In a large bowl, combine brown sugar, sugar and butter. Using an electric mixer fitted with the paddle attachment, beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, and salt; mix well. Stir in oats and toffee chips.
Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
Bake for 7 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets onto wire rack.