Toffee Almond Oatmeal Cookies

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Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies. for less spread, substitute butter-flavored crisco (all, or part) for the butter. from taste of home's facebook page -- recipe by jennifer.

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Steps

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Preheat oven to 350f line baking sheets with parchment paper or silicone liners.

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In a medium bowl , whisk together flour , baking powder , salt , and cinnamon.

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Stir in oats.

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Set aside.

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In a large bowl , beat butter and brown sugar until fluffy.

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Add egg and vanilla , and mix well.

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Gradually add flour mixture , beating just until combined.

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Stir in toffee chips and almonds.

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Drop dough by tablespoons onto prepared baking sheets.

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Bake 12-15 minutes or until lightly browned.

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Cool on baking sheets for 2-3 minutes.

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Then , remove cookies to wire racks to cool completely.

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Ingredients

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whole wheat flour, baking powder, salt, cinnamon, old fashioned oats, butter, light brown sugar, egg, vanilla extract, toffee pieces, almonds