Toffee White Chocolate Chip Oatmeal Cookies

The first time I made these cookies it was for a Christmas party and they were a huge hit. I decided to make them again for a care package to send to my boyfriend who is New York for the next 7 months! The original recipe was adapted from Quaker Oats. I think the secret to these is you must use fresh nutmeg, it makes all the difference and smells wonderful. I substituted Splenda for regular sugar since these are not diet friendly, so each cookie ended up being about 160 calories and were  pretty big in size so one wouldn’t destroy your day (or 3) They really turned out great!

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (2 sticks) softened butter
1 cup firmly packed light brown sugar
1/2 cup granulated sugar ( I used Splenda to cut the calories)
2 eggs
1 teaspoon vanilla
3 cups Quaker Oats (old fashioned – NOT instant)
1 1/3 cup white chocolate chips
2/3 cup toffee pieces (I used Heath toffee baking pieces)

1. Preheat oven to 350 degrees F. Combine the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl and set aside.

2. In large bowl, beat together the butter and sugars until light and fluffy, at least 4 minutes. Add the eggs one at a time, followed by the vanilla and beat well.

3. Slowly add the flour mixture to the butter mixture and beat together until just moistened. Stir in your oats, then stir in your white chocolate chips and toffee bits.

4. Drop the dough by spoonfuls onto greased and/or lined cookie sheets. Bake the cookies 10 to 12 minutes or until light golden brown (mine took about 11 minutes). Cool for a bit on the cookie sheets before transferring elsewhere to cool. Makes about 30 cookies, depending on how big you make them.