- 1-1/2 cups all-purpose flour)
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups packed brown sugar
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 2 large eggs
- 8 oz Enstrom Almond Toffee Crumbs
- 1 cup semisweet chocolate chips (optional)
Preheat oven to 350 degrees. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and eggs; beat well. Add flour mixture; beat just until combined. Stir in Toffee Crumbs and chocolate chips.
Drop dough by tablespoonfuls 2 inches apart on baking sheets coated with cooking spray. Bake at 350 degrees for 10-13 minutes. Cool on pans for 1 minute. Do not over bake! The cookies may not look quite done when you pull them out, but they will be nice and soft when they are cooled. Remove cookies from pan; cool completely on wire racks.