This is my second time participating in the Great Food Blogger Cookie Swap, and just like last year, it was a blast! I really enjoyed baking and mailing out my cookies, but for me, the part that’s most fun is being surprised by the ones you receive. It’s like Christmas, times 3!
(and I guess it would have been nice if I remembered to take a picture of the cookies BEFORE they were packaged! Ugh.)
Special thanks goes out to the following ladies who sent me some amazing treats!
Also, another thanks goes out to Lindsay and Julie for organizing, again! Job well done 🙂 If you’d like to have notifications for next year’s event sent directly to you, click here to sign up. Trust me…you want to participate!
Toffee Chocolate Chip Oatmeal Cookies
from My Kitchen Addiction
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups AP flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 package (about 1 1/3 cups) toffee bits
Preheat oven to 350 degrees. Line baking sheets with parchment. Beat together butter and sugars until light and fluffy. Add egg and vanilla and beat another minute.
Whisk together flour, oats, baking soda and salt. Gradually add dry mixture to wet, beating until just incorporated. Stir chips and bits in by hand.
Scoop dough (about 2 tablespoons each) and drop onto prepared sheets. They will spread a bit so space them slightly. Bake for about 12 minutes, until golden but still soft. Cool for a few minutes on sheets, then transfer to wire rack.
Makes about 4 dozen.