An instant favorite, once known as "Daddy Cookies", they are now designated as "Grandpa Cookies" because this was the first thing that Eloise and I baked together for a special Birthday surprise for my dad. They are perfectly chewy and full of toffee and oatmeal. Careful not to over bake, when they start to brown around the edges pull them out of the oven and let them finish cooking on the sheet.
Grandpa 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
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
Directions
Heat oven to 375°F. 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, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.
Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. About 4 dozen cookies
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