Smoky Oatmeal Toffee Cookies |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 36 |
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When you have two friends who love barbeque almost as much as life itself, you can't help but want to infuse it into everything! The hint of smoky flavour from the smoked salt and liquid smoke flavouring really plays off the sweet toffee and butterscotch chips and heightens the rich toasted walnuts and oats. Ingredients:
2 tbsp ground flaxseed |
1/4 cup hot water |
3/4 cup shortening |
1/2 cup sugar |
1/2 cup brown sugar |
1/3 cup milk |
1 tsp vanilla |
1/8 tsp liquid smoke (one shake of the bottle) |
1 cup flour |
2 tbsp mesquite flour (optional) |
1/2 tsp baking soda |
1 tsp smoked salt |
3 cups old-fashioned rolled oats |
2/3 cup toffee baking bits |
1/3 cup butterscotch chips |
1 cup coarsely chopped walnuts |
Directions:
1. Preheat oven to 325°F, lightly grease baking sheets with nonstick spray or line with parchment.
2. In a small bowl, whisk together flaxseed and hot water, set aside.
3. Cream shortening and sugars until fluffy.
4. Add flaxseed mixture, milk, vanilla and liquid smoke, blending well.
5. In another bowl, whisk flour(s), baking soda and smoked salt.
6. Beat into the creamed mixture until smooth.
7. By hand, fold in oats, toffee pieces and nuts.
8. Bake 12 minutes.
9. Cool 2 minutes on baking sheet, then move to a wire rack to cool.
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