Oatmeal Chocolate Chip Cookies

1 cup butter, softened to room temperature
1 cup  packed light brown sugar 
1 cup  granulated sugar 
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups all-purpose flour
2- ½ cups old-fashioned rolled oats 
2 cups chocolate chips or chocolate chunks (butterscotch chips are delicious, too)

INSTRUCTIONS
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, silicone liners or lightly grease with cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter and sugars until light and fluffy, 1-2 minutes. 

3. Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes. Add baking soda, baking powder, salt and mix well. Add flour, oatmeal and chocolate chips. Mix until no dry streaks remain (don’t go crazy; just mix until evenly combined).

4. Scoop the cookies into balls (about 2 tablespoons each) and place a couple inches apart on the baking sheets.

5. Bake at 350 degrees for 9-11 minutes.

 from Mel's Kitchen Cafe

Toffee Doodle Cookies

Ingredients
1/2 cup salted butter, softened
1/2 cup margarine, softened. (I used all butter so 1 cup)
1- 1/4 cup granulated sugar
1 egg
2 TBS corn syrup
1 tsp vanilla extract
2- 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 oz bag toffee bits

Cinnamon- sugar mixture

1/4 cup granulated sugar
1-1/2 tsp ground cinnamon

Instructions
1. Preheat the oven to 350°F. Line your baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.

3. Scrape the sides of the bowl and add in the egg, corn syrup, and vanilla extract. Mix until combined.
Add the flour, baking soda and salt, mix until the dough forms.

4. Add the toffee bits to the dough and mix until evenly distributed.
Portion the dough out into your desired size. Like a #24 scoop that uses 3 TBS of dough or make them smaller.

5. In a small bowl, combine the cinnamon sugar mixture.

6. Roll each ball of dough into the cinnamon sugar, pressing the mixture onto the cookie dough. Repeat with remaining dough.

7. Bake at 350° F for 11-13 minutes. (I did smaller and baked 9 minutes) The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.

8. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

 from Cookies for Days

Salted Caramel Toffee Cookies

Ingredients
1 cup salted butte,r softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/3 cup thick caramel dip/sauce (like Mrs Richardson's brand)
1 tsp vanilla extract
4 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup white chocolate chips
1/2 cup crushed pretzels
1 cup toffee bits
flaky sea salt for garnish

Instructions
1. Preheat your oven to 375°F.

2. Using either a stand mixer or an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.

3. Scrape the sides of the bowl and add in the egg, caramel and vanilla. Mix until well combined.
Add in the flour, salt and baking soda. Mix until a sticky dough forms.

4. Add the white chocolate chips, crushed pretzels and toffee bits. Mix until combined.
Portion out your dough into 3 TBS portions (using a #24 scoop) and arrange on a parchment lined cookie sheet. Sprinkle some flaky sea salt on top if desired.

5. Bake at 375° F for 9-11 minutes. The cookies will spread and the edges and top of the cookies will turn golden brown when they are ready to come out of the oven. Add more sea salt to the top, if desired.
Allow the cookies to cool completely on the pan before transferring to a wire rack.

 from Cookies for Days