Ingredients

The following ingredients have 4 Servings
  • 1 c. unsalted butter (at room temperature)
  • 1 c. light brown sugar (packed)
  • 1 c. granulated sugar
  • 2 extra large eggs (at room temperature)
  • 1 tsp. vanilla paste ((see notes))
  • 1 1/2 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 3 c. old-fashioned or Irish rolled oats
  • 3/4 c. toffee bits
  • 1 1/2 c. chopped dried apple

Instruction

  • Preheat oven to 350F. Line two baking sheets with parchment paper or Silpat. Set aside.
  • With a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium until light and fluffy, about 3 minutes.
  • Reduce speed to low and add eggs, one at a time, and vanilla. Scrape down sides of the bowl.
  • Add flour, cinnamon, salt and baking powder. Beat until just combined. Add oats and continue mixing until just combined.
  • Scrape down sides of the bowl and with mixer on low, stir in toffee bits and dried apple.
  • Use a medium (11/2 Tbs.) ice cream scoop to portion dough onto prepared baking sheets, leaving 1-2 inches between each cookie.
  • Bake for 12-15 minutes, until top is golden brown and cooked throughout. Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely.