|RIP: Beloved baking staple since 1996|
Rumor has it Heath Milk Chocolate Toffee Bits have been discontinued. Sheer madness! But there's no sense in hoarding what's left in your cabinet. Give your final bag or two a proper goodbye and load them into soft oatmeal cookies. You can use 1 to 2 bags of toffee bits in this recipe depending on how many you have left, or how frugally you'd like to ration your remaining pieces. Such a shame, I guess this is goodbye old friend...
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
1 to 2 bags milk chocolate toffee bits
- Preheat the oven to 325˚. Line two baking sheets with parchment paper; set aside.
- Beat the butter and sugar in a mixer on medium speed until fluffy. Add the egg and vanilla, scrape down the sides of the bowl, and beat until combined. Whisk the flour, salt and baking soda together in another bowl. Add the flour-mixture to the butter-mixture and stir with a wooden spoon until just combined. Stir in the oats, walnuts and toffee bits.
- Drop tablespoonfuls of dough onto the prepared baking sheets. Bake until the cookies are golden but slightly soft in the middle, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 5 days.