These cookies are those delightful Championship Cookies revisited from week 20. Oat cookies with buttery toffee pieces. I don’t need to say more, do I?

All toffee fans, bake these cookies up quick and enjoy every last little crumble!

Toffee Oat Cookies {Week 25}
2/3 cup shortening (I use butter flavor)
1-1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2-3 Heath Toffee candy bars; chopped/broken into pieces
1/2 cup quick-cooking oats

In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture. Stir in chopped candy bars and oats.

Drop by round tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

NOTE: I chilled my dough before I baked. Recipe doesn’t call for chilling, but I find, if and when you can, it always yields a better cookie!