Day 7 of the Twelve Days of Christmas Treats is here and today’s feature is Brickle Nuggets. This probably doesn’t seem like a Christmas Cookie, but I think it’s important to have an easy drop cookie in the line-up. This recipe is easy to whip together and takes minimal time to bake. So, if you are not much of a baker, this is the recipe for you.
This cookie is pretty much an oatmeal cookie with Heath English Toffee Chips added in, the toffee chips are the the star of this recipe! This cookie is thin and crispy with the chewiness of the toffee chips in the center. Enjoy!
Brickle Nuggets
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 8-oz package English toffee bits (about 1 1/3 cups)
Instructions
- Preheat the oven to 375F. Lightly grease or spray cookie sheets.
- In a large bowl, with an electric mixer, beat together the butter and brown and granulated sugars on medium speed until light, 2 to 3 minutes. Beat in the egg, vanilla, baking powder, and salt. On low speed, gradually beat in the flour just until mixed. Stir in the oats and toffee bits.
- Pinch off pieces of the dough and roll between your palms into balls a bit larger than 2.5 cm (1-inch) in diameter. Place on the prepared cookie sheets, spacing them about 6 cm (1 1/2 inches) apart.
- Bake in the center of the oven until firm to the touch and golden on the bottom and around the bottom edges, 10 to 12 minutes. Let cool on the cookie sheets for 1 minute, then transfer to wire racks to cool completely.
This recipe yields lots of cookies!
It’s easy to eat more than one of these at a time.
Brickle Nuggets
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