3 cups quick oats
1 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1/2 cup toffee bits + additional for sprinkling
2 tbsp butter, softened
1/4 tsp salt, optional
Prepare a large baking sheet by lining it with waxed paper; set aside.
In a medium-size heavy saucepan combine all the ingredients. Cook over medium heat, stirring often, until the chocolate chips melt; about 3 to 5 minutes. Remove from heat.
Using a tablespoon, scoop cookies onto the waxed paper lined cookie sheet; sprinkle with additional toffee bits .Allow to cool completely (may refrigerate or place in freezer for a few minutes) before serving.
To store, keep in an airtight container in the refrigerator for up to 1 week.
1 cup semi-sweet chocolate chips
1/2 cup toffee bits + additional for sprinkling
2 tbsp butter, softened
1/4 tsp salt, optional
Prepare a large baking sheet by lining it with waxed paper; set aside.
In a medium-size heavy saucepan combine all the ingredients. Cook over medium heat, stirring often, until the chocolate chips melt; about 3 to 5 minutes. Remove from heat.
Using a tablespoon, scoop cookies onto the waxed paper lined cookie sheet; sprinkle with additional toffee bits .Allow to cool completely (may refrigerate or place in freezer for a few minutes) before serving.
To store, keep in an airtight container in the refrigerator for up to 1 week.
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