Oatmeal Toffee Cookies

I can't believe Thanksgiving is a little over a week away! I always get super excited for Thanksgiving, because it's, for me at least, the official start of the Christmas Season. It's the day after all the turkey's been turned into leftovers, and everyone who was at the house was sent home with a doggy bag of stuffing that my mom, brother and I will start decorating the house for Christmas. It's been a family tradition since I was born, so instead of shopping on black Friday, we decorate, and by the time all is said and done we've put up four trees, lights, nick knacks and any other festive item we can find in the loft.  

But, for all of you guys who are reading this, I'd love to give you a little Sunday afternoon treat that is sure to make your house smell delicious, and if you're looking for something to bring in lieu of desserts when you visit someone for Thanksgiving, this is just the cookie that will make them smile! 


I hope you enjoy them, and as always, if you give them a try leave me a comment and let me know how they came out and how you liked them! 

Oatmeal Toffee 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
• 1 cup MOUNDS Sweetened Coconut Flakes (optional)

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