There are, unequivocally, two types of people: people who get excited at the first whispers of Christmas and those who don’t. Me? I’m a Christmas person. I watch those Christmas in July specials with childlike giddiness. I unabashedly start perusing the decorations when they appear in September. And by November, I’m ready for those countdowns that pop up all over the place. Now, don’t get me wrong: I don’t want to put up my tree before Thanksgiving, or force Christmas cheer down the throats of innocent bystanders. But it makes me happy.
On Wednesday, I proudly tuned to Hallmark Channel for the first time this season, and watched a movie…or two. And when you give a girl a Christmas movie, chances are pretty good that she’s going to want a cookie to go with it. Given that it is only the beginning of November, I didn’t want to turn to my holiday staples yet, and decided to experiment with something new. Also, I still have a ton of leftover Halloween candy, and need something to do with it. Thus, brown sugar toffee cookies were born.
These cookies are a great balance of crunchy and chewy. The oatmeal gives them some texture, and the exclusive use of brown sugar gives it a deeper flavor than your typical cookie. And then you have the Heath Bars! They are like little pieces of happiness! Overall, these cookies are addictive little suckers. Sweet without being sickening, candy without being childish…
Whether you’re a Christmas person or just a cookie lover, you really don’t need an excuse to make these cookies. Now, don’t mind me as I tune back to the Hallmark Channel and eat a few.
Brown Sugar Toffee Cookies
Yields about 75 Cookies
Adapted from The Pioneer Woman
- 1 ½ cups gf flour with xanthan gum
- ½ tsp baking soda
- 1 tsp salt
- 2 ½ cups gf quick oats
- 1 cup (2 sticks) salted butter, softened
- 2 cups brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- ½ cup chopped Heath Bars
- Preheat oven to 350.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until fluffy.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Scrape the sides of the bowl as necessary.
- With the mixer on low, add in the flour mixture until combined.
- Stir in the oats and heath bars.
- Scoop onto ungreased cookie sheets. Bake for 10 – 12 minutes. Allow to cool for a few minutes on trays before transferring to cooling racks.