TOFFEE-ALMOND OATMEAL COOKIES
Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies. For less spread, substitute butter-flavored Crisco (all, or part) for the butter. From Taste of Home's facebook page -- Recipe by Jennifer.
Provided by KerfuffleUponWincle
Categories Drop Cookies
Time 22m
Yield 2 1/2 dozen, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
- In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
- Drop dough by tablespoons onto prepared baking sheets. Bake 12-15 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.
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