A new rich flavor is provided to the brownies in this chocolate trifle recipe by including coffee liqueur.
| Servings: | 36 |
| Yield: | 2 to 3 dozen |
Ingredients
- ¾ cup butter, softened
- ½ cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped pecans
- 2 cups toffee baking bits
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
- Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 129 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
i loved it , would make it over and over again
absolutely delicious, addicting, this recipe is a keeper!!!!
I have been making these cookies for years to the delight of my co-workers and family (and myself!). These are so yummy. They have just the right sweetness. I get requests all the time for these. I use one bag of the milk chocolate toffee bits, and found that cooking them at 325 for 18 minutes works for me. Thank you for such a delicious recipe!
Delicious! Made this and added unsweetened coconut flakes and 1/4c ground flax seed but it certainly didn’t need it. I just wanted to add more crunch, mct and fiber.
I made no changes they were absolutely delicious just the way that the recipe was written, will definitely make again and again!!
These cookies were delicious, and all 3 of my kids loved them! I have made them 3 times now, and every time they are GONE by the next day! I use the Heath toffee bits, so it adds a touch of chocolate! and I am very thankful for the parchment paper with these! (toffee is sticky!) Thanks for another great recipe!!
I made mine and the kids and family loves them um I’m good
Went by the recipe. They were really good. And will make them again.
So Delicious!
Sorry. I really wanted to like these! I followed the recipe to a T
Made it as directed excep baked at 325. They were perfect! Everyone loved them. Will make again.
I subbed out sliced almonds for the pecans and almond extract for the vanilla. These needed to be flattened a bit before baking. The texture is a wonderful blend of cookie and oatmeal cookie.
I am definitely going to make them again. The recipe is simple, but they tasted so melt in your mouth good. No wonder it won blue ribbon.
Great recipe! I didn’t have enough butter on hand so used 1/4 cup of butter with 1/2 cup of shortening, 1 tablespoon of water and 1/4 teaspoon of butter extract. Also added a handful of special dark chocolate chips. Cookies stayed puffy and chewy. Thanks for the recipe and helpful review tips!
Despite precise meaning measurements and using unsalted butter & nuts, these tasted salty to us. Might try adding Heath bits to another oatmeal cookie recipe instead.
Good, but not great. I had planned to make a very similar cookie with toffee and nuts when I realized I was almost out of flour. So this was the perfect alternative. It had all the same flavor profiles with the addition of oatmeal. We found these cookies to be moist and chewy, but they just were not as popular as the original recipe without the oatmeal.
There was no where near enough sugar in this recipe. 1/2 cup of brown sugar wasn’t enough. I wasted all those ingredients when the family tried the cookies and went YUCK. My fault too because I should have realized it when I was mixing it together
I wouldn’t change a thing. These cookies are great the way they are!!
I wouldn’t change a thing. These cookies are great the way they are!!
Very tasty and a best of all a different oatmeal based cookie. I will make it again. In Canada we don’t have Heath bits and our Skor bits are not chocolate covered. So I used 1 cup Skor bits, and 1 cup milk chocolate chips plus the 1/2 cup pecans as written. Baked @ 350 for 14 minutes. Did not have any spreading just a nice crisp on the outside and chewy interior mound like cookie.
I used a full cup of butter to keep cookies moist.. They came out delicious!