Nana's Oatmeal Cookies With a Twist

Growing up I would spend a week with my grandmother during the summer. During that week we always made oatmeal cookies, even though it was almost 100 degrees outside. I'm not sure where she got the recipe, but it is so good. As I got older I got the idea to add the Heath Toffee Bits (she would have loved it). Every time I make these I feel like I am back in the kitchen with my Nana. I love how food can hold memories like that. 

 1/2 c Unsalted Butter
1/2 c Sugar
1/2 c Brown Sugar
1/2 tsp Vanilla
1 Egg
3/4 c Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 1/2 c Quick Cooking Oats
3/4 c Heath Toffee Bits

Pre-heat oven to 350 degrees. Line cookie sheets with parchment paper.

Using your stand mixer cream together butter and both the sugars. Beat until smooth, about 3 - 5 minutes. Add the vanilla and egg and beat until combined. 

In a medium large bowl combine the rest of the ingredients, except the Toffee Bits. Add about a third of the flour mixture to the wet ingredients. Beat on medium until just combined. Scrap down the bowl and add another third of the flour mixture. Beat until it is combined again and scrap down the bowl and add the rest of the mixture. Once the last of the flour is combined add the Heath Toffee Bits and beat on low until they are just mixed in.

Drop the cookie dough onto the cookie sheets by rounded teaspoons. Bake for 8 - 10 minutes or until the cookies are lightly golden brown. Transfer to a cooling rack to cool. Store in an air tight container.

Makes about 3 dozen cookies.