Cinnamon Toffee Crunch Cookies

I was pacing the bamboo floor of my house yesterday. I usually think best when I pace, or pace best when I think perhaps. Only this time I couldn’t figure out why I was pacing, or why my thoughts were going a mile a minute. Then it hit me. I feel better! I feel awesome and I want to bake! I missed myself, and I really missed my kitchen. (If you weren’t here, I bounced my head off a sidewalk slipping on ice last week, and was left with a nasty concussion. After all, my childhood nickname is “Grace”, and not because I resemble it.)

I thought I’d make some really cool caramel swirl cookies, but about halfway through the recipe I realized I was using the wrong page of the book. Ok so the head isn’t entirely better I guess!

Not having the ingredients to finish the cookies, I had a good laugh, closed the book, and began to play. I added crushed Baked Lay's, some cinnamon, a little oatmeal, vanilla, and topped it off with a bag of toffee bits.

These cookies are pretty darn good! Much like a sandie in texture, but a bit chewy, crunchy, salty, with a toffee cinnamon background.

Ingredients

1 cup butter, softened

1 cup granulated sugar

1 cup packed brown sugar

1 cup canola oil

1 egg

2 teaspoons vanilla extract

3 ½ cups all purpose flour

3 teaspoons baking soda

½ teaspoon ground cinnamon, plus more for optional sprinkling

¼ teaspoon salt

1 cup quick 1 minute oats

1 cup well crushed (but not to powder) Baked Lays Potato Chips, plain

1 (8 ounce) bag Heath English Toffee Bits, Bits ‘O Brickle Toffee Bits

Raw sugar

Instructions

1. Set the rack to the middle in the oven and preheat to 350 degrees. Line cookie sheets with parchment paper.

2. In a large bowl or stand mixer bowl cream together butter, granulated sugar and brown sugar. Add the oil, egg, and vanilla extract and beat until combined. Add flour, baking soda, cinnamon, and salt and beat to combine. Add the oats, crushed chips, and toffee bits and mix until incorporated.

3. With a standard (size 50) cookie scoop, scoop the dough onto the parchment 1 ½ inches apart. Flatten slightly and sprinkle with raw sugar. Bake for 11 to 12 minutes and let cool on the cookie sheet for a couple minutes before removing to a cooling rack. Repeat with remaining dough.

4. Once cool, Sprinkle a very small amount of cinnamon onto the cookies through a fine mesh strainer if desired.

Makes about 50 cookies or more. I stopped counting.

Recipe & picture by Laura Flowers