Oatmeal Toffee Cookies

Ingredients

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	50
Total Fat	6 g	9% DV
Saturated Fat	3 g	18% DV
Trans Fat	0 g
Cholesterol	20 mg	7% DV
Sodium	115 mg	5% DV
Total Carbohydrates	19 g	6% DV
Dietary Fiber	1.0 g	4% DV
Sugars	12 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		4% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

3 g

18% DV

Trans Fat

0 g

Cholesterol

20 mg

7% DV

Sodium

115 mg

5% DV

Total Carbohydrates

19 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

12 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

4% DV

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	50
Total Fat	6 g	9% DV
Saturated Fat	3 g	18% DV
Trans Fat	0 g
Cholesterol	20 mg	7% DV
Sodium	115 mg	5% DV
Total Carbohydrates	19 g	6% DV
Dietary Fiber	1.0 g	4% DV
Sugars	12 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		4% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

6 g

9% DV

Saturated Fat

3 g

18% DV

Trans Fat

0 g

Cholesterol

20 mg

7% DV

Sodium

115 mg

5% DV

Total Carbohydrates

19 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

12 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

4% DV

1 cup butter or margarine (2 sticks) , softened

2 cups light brown sugar packed

2 eggs

2 teaspoons vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups quick-cooking oats

1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8 oz. pkg.)

1 cup MOUNDS Sweetened Coconut Flakes (optional)

Directions

1. Heat oven to 375°F. Line cookie sheet with parchment paper or lightly grease. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.

2. Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet.

3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. Makes about 48 cookies

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