Another year, another Christmas season, another cookie swap. Last year I had so much fun participating in the The Great Food Blogger Cookie Swap it was a no brainer to be apart of the fun again.
This year was even more special because of their partnership with Cookies for Kids' Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer.
Raising money for cancer research and lots of cookies? Yes, I think that is a very good thing.
I made a semi holiday cookie with this Oatmeal Pecan Cinnamon Toffee Cookies recipe. Mr. J was absolutely forbidden to sample. It was tough to remain strong when they kept coming out of the oven. The smell was so sweet.
They were packed up and shipped off. I hope the recipients liked them. I loved all of the cookies that came to me. I might already be looking forward to next year's swap.
Cinnamon Toffee Pecan Oatmeal Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Keywords: bake dessert cinnamon cookie
Ingredients (36 cookies)
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cup old fashioned oats
- 1 cup cinnamon chips
- 1/2 cup Heath Bits ‘O Brickle Toffee Bits
- 3/4 cup chopped pecans
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until well combined.
In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Slowly add flour mixture to the wet ingredients. Mix until just incorporated.
Stir in the oats, cinnamon chips, toffee bits, and pecans. Make dough balls-about 1 tablespoon of dough per cookie.
Bake cookies for 10 minutes, or until the cookies are golden brown around the edges, but still soft in the center. Remove from oven and let cool on baking sheet for two minutes.
Transfer to a wire rack to finish cooling.
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