Sticky Toffee Oatmeal Cookies Recipes

OATMEAL TOFFEE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
• Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

NO-BAKE STICKY TOFFEE BALLS

Steps:

• Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted.
• Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour.
• Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days.

LACY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
• In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
• Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

OATMEAL TOFFEE SQUARES

Steps:

• Pre-heat oven to 450 degrees F.
• Grease 15x10 jelly roll pan.
• Combine first six ingredients and mix well.
• Firmly press into greased pan.
• Bake 18 minutes or so until bubbly.
• Remove from oven and sprinkle evenly w/ choc chips.
• Let stand for 10 minutes.
• Spread chcolate over toffee.
• Sprinkle w/ nuts.
• Cool completely.
• Cut into squares.
• Store covered tightly.

STICKY TOFFEE TEA COOKIES

Steps:

• Preheat oven to 325°. In a medium bowl, combine flour, oatmeal, salt, and baking soda. Add chopped candy, and set aside. In a large mixing bowl, mix brown sugar, sugar, vanilla, and egg. Add butter and shortening, and mix well. Add candy/flour mixture, and blend well. Drop by tablespoonfuls one inch apart on lightly greased cookie sheet. Bake 8-10 minutes or until golden. Remove from oven, and cool on wire rack.