It’s overcast and cool today. A great day for baking, don’t ya think? To me, any day is a good day for baking. Especially cookies.

Last week I made some thin and crispy oatmeal cookies. Those were very good.  I was going to post the recipe for those, but then this morning, I made a different version. Super good. They have crunchy, sweet little heath bits. Did you just gasp? Cuz I think I heard you! OMG, these are gooooooooooood. They are sitting on my kitchen counter and I am trying hard to not eat them. I had one. Ok, that’s a lie. I ate two. That’s it for today. Maybe tomorrow I can have another one. I may have to go to sleep early so it will hurry up and be tomorrow.

I’m on a thin and crispy cookie kick lately. I have a few more recipes coming your way soon. You will love these and they are super quick and easy. If you like thin, crispy yet chewy, buttery cookies, then these are for you!

Thin and Crispy-Chewy Oatmeal Toffee Cookies

1/2 cup butter, softened
1/4 cup brown sugar
3/4 cup sugar
1 tsp vanilla
1 egg
1 cup flour
1/8 tsp baking soda
1/8 tsp salt
1/2 cup old fashioned or quick oats
1/2 cup Heath Toffee Bits (with or without chocolate)

Heat oven to 350. Line a baking sheet with parchment paper.
Mix together the butter and sugars until fluffy….about 2 minutes. Add the egg and vanilla and mx until combined. Add the flour, baking soda and salt. Don’t over mix. Stir in the oats and toffee bits.

Drop a generous Tablespoon  of dough, about 3 inches apart on the baking sheet. Bake for 13-14 minutes, just until they are lightly browned. A bit longer if you want it really crispy.

Allow to cool completely, on the baking sheet. They will get crispier as they set. But they will still be a bit chewy too. M-mmm-mm.