oatmeal toffee cookie {cookie carnival}

July's pick for {cookie carnival} was an oatmeal raisin cookie.  Since neither oatmeal nor raisin is a popular ingredient here, I omitted the raisins and added a lot of toffee bits in the hopes that caramelization would entice The Tasters.  I also added an additional 4 tablespoons butter, hoping for a strong buttery flavor.

The extra butter coupled with the buttery toffee bits resulted in a flat cookie.

Make that extra flat.

The Daughter very sweetly remarked that they resembled a tuile.  If that were the case, they would be a poor, rustic, distant cousin.

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
1 egg
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.