Butter Toffee Cookies

My husband often orders things from nuts.com but I don’t know what he has ordered, so it’s a surprise for me. In the most recent order, there were a couple of varieties of mixed nuts, including some that were coated with butter toffee. I knew right away that they would be great in a recipe. I chose this one, since I liked the flour and oats combination. If you don’t have these specific nuts, you could always use honey roasted peanuts or something similar.

We had also recently visited the Farmer’s Market and picked up some honey. We got two varieties, a mellow variety and then coriander honey. I have used coriander in cooking, but I wasn’t sure what the honey would taste like. My husband said it was noticeable, but it didn’t really taste like coriander since it is from the plant. I didn’t use the coriander honey here, as I didn’t want any potential flavor conflicts.

This makes for a fairly large batch of cookies. With a good quantity of flour and oats, I made about 60 cookies. Because the cookies contain honey, which burns easily, you need to be careful that they aren’t in the oven too long. I tried for 8 minutes, then added one minute at a time. 11 minutes worked for me, and the cookies still looked a little under done when I took them out of the oven. Thankfully they set as they cooled so I think that was the right amount of time. You are left with a soft, every so slightly sticky cookie, with lovely oat and nut flavors.

Butter Toffee Cookies
2-1/4 cups flour
2-1/2 cups oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup  butter, softened
1 cup packed brown sugar
1/2 cup honey
2 eggs
2 teaspoons vanilla
1 cup butter toffee mixed nuts
Additional nuts

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl, combine the flour, oats, baking soda, and salt; set aside. In a large mixer bowl beat the butter and brown sugar on medium for 3 minutes, until light. Stir in the honey. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. With the mixer running on low, gradually add the flour/oat mixture. Fold in the butter toffee nuts.

Using a medium cookie scoop, place 12 rounds on each baking sheet. If desired, top each cookie with a butter toffee nut.

Bake for 9-11 minutes, until beginning to brown. The cookies may look undercooked, but they will set as they cool. Allow to cool on a wire rack for 10 minutes before removing to a wire rack to cool completely.

Recipe from Wanna Come With?