Epiphany Recipes: Oatmeal Toffee Cookies

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

I don't often make sweets for the staff but when I make these for a rare 2 o'clock snack, they love to eat them straight from the oven.

Oatmeal Toffee Cookies from Hershey’s recipes.

Makes about 4 dozen cookies

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups packed light brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1-3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking oats
• 1-1/3 cups (8 oz. pkg.) Heath Bits O'Brickle Toffee Bits or Heath English Toffee Bits
• 1 cup Mounds Sweetened Coconut Flakes (optional - but never for me!)

Directions

• Heat oven to 375 degrees.
• Lightly grease cookie sheet or line with parchment paper.
• Beat butter, brown sugar, eggs and vanilla until well blended.
• Add flour, baking soda, cinnamon and salt; beat until blended.
• Stir in oats, toffee bits and coconut with a spoon.
• Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.
• Bake 8 - 10 minutes or until edges are lightly browned.
• Cool 1 minute; remove to wire rack.

About the cook:

Karen Portelli is the Cook and Housekeeper for Epiphany House. She is a scratch cook for her family and friends for the past 30 years prior to accepting this position at Epiphany. She cooks for the staff and volunteers as she would for her family... feeding them a diet of fresh & healthy simple foods.