Wednesday, December 11, 2013

Oatmeal Toffee Cookies – The Great Food Blogger Cookie Swap 2013

For the third year in a row, I participated in The Great Food Blogger Cookie Swap!
The Great Food Blogger Cookie Swap 2013
What is it you ask? It was the fabulous idea of two blogs: Love and Olive Oil and The Little Kitchen:
“The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgment either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next years’ cookie swap. Rinse and repeat.”

The first year I made Stuffed Oatmeal Raisinet Cookies. Last year it was Chocolate Covered Cherry Cookies. This year’s recipe was equally fabulous as the prior two years. Let me introduce you to the Oatmeal Toffee Cookies!


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I first made these cookies years ago. I had totally forgot about them until a friend (who had tried them way back when) brought them up and declared them the best cookie he has ever had. Um….why haven’t I made them since!?! That all changed for The Great Food Blogger Cookie Swap.

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Oatmeal Toffee Cookies (Makes about 4 dozen cookies)

Recipe slightly adapted from : Hershey Kitchens

Ingredients:
  • 1 cup (2 sticks) butter, 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
Directions:

1. Heat oven to 375°. 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.

2. Stir in oats and toffee bits  with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet.

3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.

Printable Recipe

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I sent all the cookies to the three people I was matched to. In return, I received 3 (one dozen) boxes of cookies! Sounds like a great deal, right!?!

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The first batch of cookies I received in return were Oatmeal Sugar Crackles from Heidi.

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The next batch was Coffee Cookies from The Cat Chow, followed by Soft Lemon Snowballs from Selena from Nom Nom Crunch.

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It’s quite fun getting delicious cookies in the mail!

I was also lucky enough to receive a set of spatulas from OXO just for participating!

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The Great Food Blogger Cookie Swap is excited to again be partnering with Cookies for Kids' Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. Cookies and a good cause!

Obviously it’s too late to sign up this year but if you have an active food blog and would like to participate, you can visit The Great Food Blogger Cookie Swap page here and sign up for next year.







11 comments:

biz319 said... Best Blogger Tips[Reply to comment]Best Blogger Templates

I love all the creative packaging!! And I love toffee anything - I don't usually make cookies because my MIL sends us some every year - I can't top her baking!

WindyCityPrince said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Your cookies sound delicious. Love oatmeal and toffee.

This was my first year participating in the Cookie Swap; I made Soft-Baked Gingersnap Molasses Cookies, 3 ways. Had great fun and enjoyed getting exposed to so many other passionate food bloggers.

Happy holidays!

Melissa said... Best Blogger Tips[Reply to comment]Best Blogger Templates

@WindyCityPrince
Your cookies sound delicious! Welcome to the cookie swap club! :)

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