Thursday, December 12, 2013
I forgot where I took this recipe from! A thousand apologies, but it's not mine. I didn't realise I didn't note down the source when I was to blog about it. All the conversions that I weighed from measuring with cups earlier were written down...but the source was forgotten. So sorry!
I also forgot how many pcs this recipe yield, maybe around 40 pieces. But then again, it depends on big you make them
Kids love baking cookies, mine does!
But they love it even more when it comes to eating. I made some to be chewy, some crispy, and they liked the chewy version more. My old timer hubby prefers it crispy.
|The boy can't wait for them to cool, so he took a harpoon and hunted for a snack|
Heath Toffee Oatmeal Cookie
85gm butter (I used salted)
125gm brown sugar
1/8 tsp salt
1.5tsp vanilla extract
140gm plain flour + 1/2 tsp baking soda
100gm quick cooking oats
115gm Heath Toffee Bits
1. Cream butter and sugar until pale and fluffy. Add in salt,egg and beat until smooth. Add in Vanilla extract and beat for a few seconds.
2. Sift flour with baking soda. Then mix with oats and toffee bits.
3. Put the flour mixture into the butter and mix until combined.
4. Place cookie dough by the spoonful onto baking tray.
5. Bake in a preheated oven at 160(fan)/180 C for 15 minutes, longer if you want it to be crispy.