Ingredients
1cupbutter,softened
2cupslight-brown sugar,packed
2large eggs
2tspvanilla extract
2½cupswhole oats
2cupsall-purpose flour
1tspbaking powder
1tspbaking soda
½tspsalt
1⅓cupstoffee bits
1½cupssalted cashew halves,toasted, chopped into small pieces
Preparation
Preheat oven to 375 degrees F. Butter a cookie sheet and set aside.
In a food processor, grind oats for about 1 minute until nearly flour. Pour ground oats into a mixing bowl, add all-purpose flour, baking powder, baking soda, and salt. Whisk until well blended, set aside.
In the bowl of an electric mixer, whip together butter and sugar for about 3 to 4 minutes until light and fluffy.
Stir in eggs one at a time, then add vanilla. Slowly stir in flour mixture until well combined.
Mix in toffee bits and cashew pieces. Round dough into cookie balls, about the size of a heaping tablespoon. Place on greased cookie sheet and bake dough for 9 minutes for softer cookies to 11 minutes for crisper cookies.
Allow to cool several minutes on cookie sheet before transferring to a wire cooling rack.
