About this recipe:An oatmeal cookie recipe with a twist! Use Daim® bars or your own homemade toffee, or even honeycomb, for a moreish treat!
225g butter, softened
220g dark brown soft sugar
100g caster sugar
1 teaspoon vanilla extract
200g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
250g porridge oats
250g crushed toffee bars, such as Daim®
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 180 C / Gas 4. Grease baking trays or line with baking parchment.
In a large bowl, cream together the butter, dark brown soft sugar and caster sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, bicarbonate of soda and cinnamon; stir into the creamed mixture. Blend in the oats and toffee bits. Drop by rounded spoonfuls onto the prepared trays.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.