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Oatmeal Toffee Cookies

Source of Recipe


The Seattle Times






List of Ingredients



• 1/2 cup margarine, softened
  
• 1/4 cup vegetable shortening
  
• 1-1/4 cups firmly packed brown sugar
  
• 1 large egg
  
• 2 Tbsp milk
  
• 1 tsp vanilla extract
  
• 1/2 tsp almond extract
  
• 2 cups quick-cooking oats
  
• 1 cup flour
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 1 cup toffee chips
  
• 1 cup coarsely chopped pecans
  






Instructions



1. Preheat oven to 375º F. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies.
   
   
2. Beat margarine, shortening, brown sugar, egg, milk, vanilla and almond extracts at medium speed with an electric mixer until well blended. Combine oats, flour, baking soda and salt. Mix into creamed mixture at low speed just until blended. Mix in the toffee chips and pecans. Form dough into 1-1/4-inch balls. Place on prepared baking sheets and flatten slightly with your palm.
   
   
3. Bake one sheet at a time 10 to 12 minutes, or until the cookies begin to brown around the edges. Cool 2 minutes on baking sheets before transferring to foil.
   
   Makes about 3 dozen cookies.