An oatmeal cookie recipe with a twist! Use Daim® bars or your own homemade toffee, or even honeycomb, for a moreish treat!
First, these are very good cookies. But after reading the other reviews I made the following changes; I substituted half the butter for margarine and added 1/2 tea. salt. I also used old-fashioned rolled oats. And I baked for 11 minutes and cooled on rack for 1-2 minutes. My cookies did not spread ... they were about 2 inches in diameter after baking. I did get a little over 4 dozen. Very very good cookies! Thank you for sharing! - 17 Jun 2008 (Review from Allrecipes US | Canada)
These were good. If I made them again I would make sure that the toffee bars were in large chunks. I used toffee bits and I think the toffee was a bit lost in the finished cookie. - 24 May 2004 (Review from Allrecipes US | Canada)
This is a very good recipe for a chewy oatmeal cookie, I partially flattened some for a crisp cookie. My husband and neighbors went wild for them. - 17 Nov 2001 (Review from Allrecipes US | Canada)