Ingredients
| 1 cup | hard margarine (or butter), softened | | 1 cup | granulated sugar | | 1 cup | brown sugar, packed | | 2 | lg. eggs | | 2 tsp. | vanilla | | 2 cups | all purpose flour | | 1 tsp. | baking powder | | 1 tsp. | baking soda | | 1/2 tsp. | salt | | 2-1/3 cup | quick cooking rolled oats | | 8 (1-1/2 oz. each) | chocolate covered crispy toffee bars (Skor or | | Heath), chopped | | 1/4 cup | granulated sugar for dipping glass |
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Instructions
Cream margarine, 1 cup granulated sugar and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat.
Combine next 4 ingredients in small bowl. Add to margarine mixture. Stir until just moistened.
Add rolled oats and chocolate bar pieces. Stir well. Roll into 2 inch balls. Arrange 4 to 6 balls, about 4 inches apart, on greased cookie sheet.
Dip flat bottomed glass into second amount of granulated sugar. Flatten cookies to 1/2 inch thickness, dipping glass in sugar as necessary. Baked in 375 F. oven for about 11 minutes until golden. Let stand on cookie sheet for 5 minutes before removing to wire rack to cool. Repeat with remaining dough. Makes about 3 dozen cookies.
VARIATION: For smaller cookies, roll dough into 1 1/2 inch balls. Arrange balls, about 2 inches apart, on greased cookie sheets. Flatten cookies slightly with flat bottomed glass dipped in second amount of granulated sugar. Bake in 375 F. oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes about 5 dozen cookies.
Company’s Coming most loved treats
Author's Comments
These often don’t make it from the cookie sheet to the cookie jar! A little expensive to make, but simply irresistible.
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