Queen Bee Oatmeal Toffee Chip Cookies
Adapted from a Cooking Light recipe
These cookies are sweet and chewy almost like pralines!
1 ½ cups Queen Bee Cake, Cookie, Muffin Flour
2 cups gluten free rolled oats
1 tsp baking soda
1 ½ cups packed brown sugar, Sugar Alternatives
½ cup butter, softened
2 tsp vanilla extract
2 large eggs
2/3 cups toffee bits
Maple Glaze for drizzling (optional)
Whisk together 1 cup powdered sugar and ¼ tsp salt.
Mix 2-3 Tb half-&-half or dairy alternative with ½ tsp maple flavoring.
Stir liquids into powdered sugar until smooth.
Preheat oven to 350° and line cookies sheets with parchment paper.
Whisk together Queen Bee CCM flour blend, GF oats, baking soda and salt.
Place brown sugar and butter in a large bowl and beat with mixer or in a stand mixer at medium speed until well blended, about 3 minutes. Add vanilla extract and eggs; beat well. Add flour mixture; beat just until combined. Stir in the toffee bits.
Drop dough by tablespoonfuls 2” apart. For giant cookies, dampen hands with warm water and roll ¼ cup dough into balls; place on baking sheets. These cookies spread out and will look underdone. They will set up chewy.
Bake 9-11 minutes. Giant cookies bake for 12 minutes. Slide parchment with cookies onto a wire rack to cool.
When completely cool, use spoon to drizzle maple glaze over the cookies. Let sit to harden.