Oatmeal – Bead Yarn & Spatula

One Bowl Baked Oatmeal

My go-to breakfast as of late has been 2 slices of wheat bread with peanut butter along with a bowl of fruits and veggies. On the weekend’s I cheat a little and the peanut butter becomes butter with a schmear of jam on top. I’ve been wanting to cut back on eating so much bread though and was trying to think of something else that would be quick and filling to eat. I used to eat hard-boiled eggs, but sometimes they become a little hard to swallow. And while I love oatmeal, I just don’t feel like making it every day and I haven’t gotten my measurements just right to make a big batch over the weekend to have for the week. I finally found something though that is delicious, healthy, and filling… Baked Oatmeal. I made this on a Sunday afternoon and I had breakfast for the entire week. I just heated in the microwave for about :45 seconds before enjoying. The first time I made it I used frozen mixed berries and the second time, a diced apple. Both versions were equally delicious.

A couple things to note about the recipe below, for the applesauce, instead of buying a large jar I opted to buy a 6-pack of individual servings and just used 1 to make the oatmeal. Instead of maple syrup you could use an equal amount of brown sugar. If you want a little crunch to your oatmeal squares you could top the oatmeal with a 1/2 cup of chopped nuts of your choosing before baking. The possibilities are endless so you don’t have to worry about getting bored quickly eating the same thing every day.

One Bowl Baked Oatmeal

Servings: 9
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Ingredients:

1 3/4 cups milk (of your choice)

2 large eggs

1/2 cup maple syrup

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup unsweetened applesauce*

3 cups old-fashioned oats

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups fruit of your choice (e.g.: mixed berries (fresh or frozen – do not thaw), diced apple, bananas, etc.)

Directions:

Preheat the oven to 350 F. Spray a 9×9 – inch backing dish with nonstick spray and set aside.

In a large bowl, add all the ingredients and whisk together until well incorporated. Pour into the prepared dish. Bake in the preheated oven for 35 minutes, or until the center appears just set. The oatmeal will be soft. If you want your oatmeal to be drier and more solid, bake it until the center is set.

Cool for 5 minutes before slicing and serving. Cover leftovers and refrigerate for 1 week.

Recipe from Sally’s Baking Addiction

Cookie Palooza: Peanut Butter Oatmeal Cookies

It’s the first week of December and around here that means Cookie Palooza! A week dedicated to cookies that would make a great addition to your holiday cookie platters. And we are kicking it off with a cookie that combines two favorites, peanut butter and oatmeal. I personally love a good peanut butter cookie and a good oatmeal cookie. And I like both just plain, no peanuts in my peanut butter cookies and no raisins in my oatmeal ones. I got to thinking one day what about combining the two. Hence, the resulting Peanut Butter Oatmeal cookie. A cookie that is soft like a peanut butter one, but has the texture and heartiness of an oatmeal one. So, you get the best of both worlds.

And while these cookies are delicious just the way they are you could make them extra special by adding in a cup of semi-sweet chocolate chips. You can never go wrong with peanut butter and chocolate together!

Peanut Butter Oatmeal Cookies

Servings: 3 Dozen Cookies
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Ingredients:

2 sticks unsalted butter, room temperature

1 cup light brown sugar

1/2 cup sugar

1 cup creamy peanut butter

2 eggs, room temperature

2 teaspoons vanilla extract

1 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 cups quick cooking oats

Directions:

Preheat the oven to 350 F. Line two cookie sheets with parchment paper.

In a medium bowl beat the butter, both sugar and peanut butter using hand mixer on medium speed until smooth. Beat the eggs in 1 at a time. Stir in the vanilla extract.

In another medium bowl whisk together the flour, baking soda and salt.

Add the flour mixture into the peanut butter mixture and beat until just blended. Stir in the oats.

Using a cookie scoop, drop the dough onto the prepared cookies sheets 2 inches apart.

Bake in the preheated oven 12-14 minutes, or until the cookies are set and beginning to brown.

Allow to cool on the cookies sheets for two minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature.

Recipe first published on Bead Yarn & Spatula

Lemon Oatmeal Sugar Cookies

These cookies have a little bit of everything. A nice light lemon flavor, a tad bit of oatmeal and the soft chewiness of a sugar cookie. While they are perfect for the warmer months ahead, they would also be a nice addition to your holiday cookie baking. Since I wasn’t sure how they were going to taste, I halved the recipe and ended up baking only 24 cookies. Big mistake! These cookies were such a hit I should have baked the full amount. But just in case you don’t need 48 cookies, you can easily halve the recipe below.

Lemon Oatmeal Sugar Cookies

Servings: 4 Dozen Cookies
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Ingredients:

1 cup butter, at room temperature

2 cups sugar

2 large eggs, at room temperature

2 teaspoons grated lemon zest

3 tablespoons lemon juice

2 3/4 cups flour

1 cup quick-cooking oats*

2 teaspoons baking powder

1/4 teaspoon salt

Additional sugar to roll the cookies

*Can also use old-fashion oats

Directions:

Preheat the oven to 350 F. Lines two cookie sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking powder and salt and set aside.

In a large bowl, using a handheld mixer on medium speed cream together the butter and sugar until light and fluffy. Beat in the eggs, lemon zest and lemon juice. Gradually add in the flour mixture.

Pour additional sugar into a small bowl. Use a cookie scoop to scoop the dough and then roll in the sugar and then place on the prepared cookie sheets. Using the bottom of a glass flatten the cookie about halfway down.

Bake in the preheated oven for 10-12 minutes, or until the edges are beginning to brown. Transfer to a wire rack to cool.

Recipe slightly modified from Taste of Home

Individual Mini Apple Crisps

While pumpkin recipes have been the focus of most of my recent blog posts, there is another fruit that deserves some love this time of the year… Apples. I went apple picking in early October and while I didn’t get to pick my favorite apple, Honeycrisp, I did end up with a good amount of delicious apples that I have been enjoying. As my bag of apples begins to dwindle down some of them aren’t as crisp for eating so I have finally started baking with them. So this week I will be bringing you three recipes apples related. Today’s Individual Mini Apple Crisps, an Apple Cider Doughnut Cake (which didn’t require apples, but, fresh apple cider which I picked up while apple picking) and finally an Apple Crumb Pie. This pie is perfect if you love apple pie but are a little intimidated with making and/or decorating pie crusts.

While these apple crisps are perfect to serve as a dessert if you are having people over for dinner or part of your Thanksgiving desserts (the recipe can easily be doubled or halved as I did) they are a great make ahead dessert as well. I prepped them, covered them with aluminum foil and then refrigerated them until I was ready to bake it. I didn’t change much from the recipe, well, I did make my own apple pie spice since I had the spices on hand and it was cheaper than buying it.

I began by combining the ingredients for the crust and topping (the crisp part) in one bowl. And in another bowl I combined the ingredients for the apple filling. I began assembling the crisps by pressing two tablespoons of crisp mixture into the bottom of ramekins I sprayed with cooking spray. I then evenly divided the apple filling into each of the ramekins. And finally, I sprinkled the remaining crisp mixture over the apple filling. At this point you could bake the crisps in the oven on a baking sheet or, do what I did.

I covered each of the ramekins with aluminum foil and placed them in the refrigerator until I was ready to enjoy them.

When I was, I placed the ramekin on a baking sheet and baked it in a 350 F preheated oven for 30 minutes. As a note, I prepped these on a Sunday and enjoyed my last one on a Wednesday so these will definitely keep in the refrigerator for a few days.

I then topped it with a few scoops of ice cream before digging in. If you omit the ice cream, these are pretty healthy. The crisp is made with old-fashioned oats, raw almonds and honey. While the apple filling just requires a few tablespoons of sugar. This is definitely something I will be making again. Probably next time though I won’t halve the recipe. Since I know for sure that the crisps will keep in the refrigerator for a few days I wouldn’t mind having a few more on hand for a dessert fix.

Mini Apple Crisps

Servings: 6
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Ingredients:

Crust & Topping:

1/4 cup unsalted butter, at room temperature

3 tablespoons honey

1/2 teaspoon vanilla extract

1/2 teaspoons apple pie spice*

1 cup crush raw almonds**

1 cup old-fashioned oats

Apple Filling:

3 unpeeled medium apples, chopping into 1/2 inch pieces

3 tablespoons sugar

1 tablespoon fresh lemon juice

1 tablespoons apple pie spice

Vanilla ice cream, optional

Directions:

Preheat the oven to 350 F. Spray 6 ramekins with cooking spray.

In a large bowl mix together the butter, honey, vanilla extract and apple pie spice. Add in the almonds and oats and toss together until well coated. Press two tablespoons onto the bottoms of each of the prepared ramekins.

In a medium bowl combine the apples, sugar, lemon juice and apple pie spice. Toss the ingredients together well and then divide it evenly among the ramekins. Sprinkle the top of the filling with the remaining oats and almond mixture.

Place the ramekins on a baking sheet and bake in the oven for 30 minutes, or until the apples are soft and topping is golden brown. ***

Serve warm, topped with ice cream.

*To make your own Apple Pie Spice combine 1 1/2 tablespoons cinnamon, 1 1/2 teaspoons of nutmeg and 1 teaspoon allspice.

**I used raw sliced almonds. I put them in a resealable bag and then rolled them with a roll pin to crush them.

***Alternatively you can cover each of the ramekins with aluminum foil and place in the refrigerator to heat at a later time.

Recipe from Taste of Home

Slow Cooker Sunday: Cinnamon Almond Oatmeal

After the first time my dad got sick and returned home from the hospital I used to make oatmeal every morning for breakfast for him and I. I wouldn’t say I mastered making oatmeal, but, I got it down pat as to how much milk to oatmeal to sugar ratio I needed to make the perfect bowl of sweetness and creaminess. Funny thing is, now a few years later I struggle to make oatmeal for just myself. It either comes out too sweet, too blah, too thick or too watery. Somehow I have forgotten the magical combination. Maybe I’ve somehow blocked it out since I can’t have those morning breakfasts’ with my dad any longer. Our subconscious is a funny thing! Thankfully, my slow cooker is the answer and one of best things about it is that I don’t have to worry about walking away while the milk is heating up and ultimately boils over and leaves a mess on my stove. I cannot even count how many times that happened to me. And cleaning up warmed milk is no fun task.

After combining all of my ingredients in my slow cooker and letting it cook on low for a few hours I had a delicious breakfast. I topped mine with almonds, but since oatmeal is so versatile you can pretty much top it with anything. Have you seen some of the flavors they sell in the instant packets?

I’ve come to realize that I am not a big fan of cinnamon so I think I will reduce the amount I use the next time I make it, or omit it completely. I am sure the honey would provide enough sweetness for it.

One last thing, this was the first time I’ve made steel cut oats. My reason for using them… I thought they would hold up better in the slow cooker since they are not processed as much as much as old-fashioned and quick oats. They take longer to cook due to their texture, but taste just the same.

Slow Cooker Cinnamon Almond Oatmeal

Servings: 5 (1 cup each)
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Ingredients:

1 cup steel cut oats

5 cups almond milk*

1/4 cup plus 1 tablespoon of honey

1 teaspoon of ground cinnamon**

1/4 teaspoon salt

Sliced almonds, for topping

*I used vanilla flavored almond milk

**Feel free to use more or less to your liking

Directions:

Combine all ingredients, except for the almonds, in your slow cooker and stir until well combined. Cool on low for 4 to 5 hours, or until desired consistency.

*I cooked my oatmeal for a little less than 4 hours. I was planning on refrigerating it to eat for breakfast over a few days so I didn’t want to cook it to a point where it was super creamy, it was a bit watery since I knew that as it cooled it would thicken up.

Malted Oatmeal Cream Pies

Have you been doing a lot of baking this summer? Unfortunately I haven’t. I did my fare share for a July 4th celebration, including the cake below, but, other than that baking has been to a minimum. It’s primarily due to the fact that it’s been a little warm and humid and that coupled with the fact that I don’t have air conditioning does not make for the ideal recipe to turn on my oven.

I did make some Banana Walnut Chocolate Chip Cookies and while they were good, they were a bit too cakey for my liking. And that brings me to the recipe I am sharing with you today… Malted Oatmeal Cream Pies, a la Little Debbie Oatmeal Cream Pies. Truth be told, I have never had a Little Debbie Oatmeal Cream Pie, but, when I saw this in an issue of Food Network Magazine last year (yes, it’s taken me that long to finally make them) I knew I wanted to try them.

One of the things I liked about this recipe is that you got the oatmeal texture of the cookie without the actual pieces of oatmeal because the recipe calls for you to pulse the oatmeal along with almonds. I think the next time I make a batch of oatmeal cookies I will try that out. What I didn’t like… The size of the pies. The recipe called for the dough to be scooped out in 1/4-cup balls, a little too much for my liking especially since the cookies were pretty thick. I think next time I make these I will keep them on the smaller size, maybe just use a cookie scoop. The cream part though was delish and I wouldn’t change a thing about it.

Malted Oatmeal Cream Pies

Servings: About 12
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Ingredients:

For the Cookies:

1 1/2 cups flour

1 tablespoon malted milk powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups old-fashioned oats

1/2 cup sliced almonds

2 sticks unsalted butter, at room temperature

3/4 cup dark brown sugar

1/2 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

For the Filling:

5 tablespoons butter, at room temperature

2 cups confectioners’ sugar

1 tablespoon malted milk powder

2 tablespoons whole milk

1/4 teaspoon pure vanilla extract

Directions:

Begin by making the cookies. Whisk the flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl and set aside. In the bowl of a food processor, pulse together the oats and almonds until coarsely ground, set aside.

In a large bowl (or using a stand mixer) beat the butter and both sugars on medium speed until light and fluffy. Add the eggs, one at a time, then beat in the vanilla. With the mixer on low, add in the flour mixture until just combined and then add in the oat mixture and beat until just combined.

Line 2 baking sheets with parchment paper. Scoop 1/4-cup balls of dough and place on the prepared sheets about 2 inches apart. Freeze until firm.

Preheat the oven to 350 degrees and bake the cookies until just golden and crisp around the edges, about 15 to 17 minutes. Let cool on the sheets for 5 minutes and then transfer to a wire rack to cool completely.

Make the filling. In a large bowl beat the butter, confectioners’ sugar and, malted powder on medium speed until well combined. Reduce the speed to low and add in the milk and vanilla extract until just combined. Increase the speed to high and beat until light and fluffy. If the filling is too thick add more milk, too thin, add more confectioners’ sugar. Spread the filling on half of the cookies and then top with another and enjoy!

Recipe from Food Network

Cookie Palooza: Oat-Rageous Chocolate Chip Cookies

It’s the first week of December, are your ovens ready? It’s time to bake until your hearts content and then bake a little more! It’s probably one of the best things about the Holiday Season… Sweets everywhere! And I am here to help… Every day this week I’ll be bringing you a new cookie recipe that may become part of your baking repertoire or give you some inspiration to create a new recipe for yourself. I’ve scoured my cookbooks and old holiday cookie magazines to gather recipes that are easy to make, are a bit traditional with a twist and one that combines three favorites in one. That’s today’s cookie… One that combines oatmeal, peanut butter and chocolate chips together. So, welcome to Cookie Palooza 2016 on Bead Yarn & Spatula… Up first Oat-Rageous Chocolate Chip Cookies.

Oat-Rageous Chocolate Chip Cookies

Servings: 30-36 cookies
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Ingredients:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/3 cup packed light brown sugar

1 egg

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup quick-cooking oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda and salt, set aside.

In a large bowl combine the butter, peanut butter and sugars and use an electric mixer to cream together. Beat in the egg and vanilla. Add the flour mixture and mix well. Stir in the chocolate chips.

Drop by rounded tablespoonful onto the prepared baking sheets and bake for 10-12 minutes, until cookies are lightly browned.

Recipe from Taste of Home

Pumpkin-Oat Chocolate Chip Cookies

I hope you are all not tired of my pumpkin recipe posts because I have one more for you today. I kicked off Fall by making Pumpkin Doughnuts and Pumpkin Rice Pudding and just last week I posted about my experience making Homemade Pumpkin Puree – and some of the subsequent treats I made from it – and today I am bringing you Pumpkin-Oat Chocolate Chip Cookies. To be honest these cookies weren’t entirely for me. I have a dear friend who is just as much of a pumpkin fan as I am – I told her about Chobani’s Pumpkin Spice Yogurt and she told me about Pumpkin Spice English Muffins (which I am yet to find) and Pumpkin Spice Oreo’s (not worth trying according to her) – so for her birthday I decided to bake up a pumpkin treat to send her. (I sent her Pumpkin Doughnuts last year so I wanted to go with something new this year.) Unfortunately my pictures for the cookies aren’t the best as rainy cloudy days don’t lend for great picture taking!

I began making the dough for the cookies by whisking together the dry ingredients in a medium-sized bowl: flour, quick oats, baking soda, salt, cinnamon, nutmeg and ginger.

In a larger bowl I creamed together softened butter with light-brown sugar and granulated sugar. I was concerned that these cookies would be super sweet since the total amount of sugar was 2 cups, but thankfully the sweetness was toned down due to the addition of the pumpkin puree which doesn’t have much sweetness to it.

Next, I whipped in an egg, vanilla extract and the pumpkin puree to the butter mixture, mixing well after each addition.

With the mixer on the lowest setting, I gradually added the flour mixture to the butter mixture until both were combined. I then folded in chocolate chips with a spatula.

After letting the dough rest for 10 minutes – which allows the oats to absorb the liquids from the dough so the cookies won’t spread out as much while baking – I then used a cookie scoop to scoop the dough onto a parchment lined baking sheet and placed the cookies in a 350 F preheated oven for 12 minutes.

I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

In total I ended up with a little over 4 dozen cookies. Which was perfect since it meant I could keep some for myself! These cookies are all-around delish! You get a slight taste of pumpkin and the flavors of cinnamon really shine through which is a nice complement to the chocolate chips. And if you like your cookies super-soft then these are for you… They are borderline soft/cakey.

Pumpkin-Oat Chocolate Chip Cookies

Makes 4 Dozen

Ingredients:

2 1/2 cups all-purpose flour

1 1/2 cups quick oats

1 teaspoon baking soda

3/4 teaspoon salt

1 3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup unsalted butter, softened

1 1/3 cups packed light-brown sugar

2/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups canned pumpkin puree

1 3/4 cups semi-sweet chocolate chips

1 cup chopped pecans or walnuts (optional)

Directions:

1. Preheat oven to 350 F. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down the sides and bottom of bowl throughout entire mixing process.) Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and nuts (if using). Let batter rest 5-10 minutes (this just gives the oats some time to absorb the liquids so batter isn’t so sticky and cookies don’t spread so much.)

3. Scoop dough of 2 tbsp. at a time and drop onto Silpat or parchment paper lines baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12-14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Tropical Oatmeal Cookies

I came up with the idea for these cookies a while back and while I am sure there is a recipe somewhere floating around on the internet for them, I decided to take a chance and create my own recipe, albeit with some assistance from a few of my favorite cookie recipes. I really had no idea how they would come out, but, in the end they were delicious and incredibly soft and the add-ins of the white chocolate chips, shredded coconut, crushed pineapple and macadamia nuts complemented one another wonderfully.

To begin I mixed together the dry ingredients – flour, salt and baking soda – and set it aside and then moved on to creaming together butter, sugar and light brown sugar.

I then added in two eggs – one at a time.

And then the vanilla extract.

After adding in the flour mixture – I really did use flour for these cookies even though I don’t have a picture of it – I then added in quick oats.

And finally I folded in my “tropical ingredients:” white chocolate chips, sweetened shredded coconut, crushed pineapple and macadamia nuts.

After folding in all of the add-ins I used a cookie scoop to drop mounds of the dough onto an ungreased cookie sheet.

I baked them in a 325 degrees preheated oven for 11 minutes and then let them cool on the cookie sheet for five minutes before transferring them to a wire rack to cool completely.

And while you may think these cookies would be on the sweeter side with the sugars, sweetened coconut and white chocolate chips, the measurements of each of the ingredients produced a cookie that was just the right amount of sweetness to satisfy your sweet tooth.

Tropical Oatmeal Cookies

Makes 36 cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/2 cup light brown sugar

1/2 cup sugar

1 1/4 cup all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

2 eggs

1 tsp. vanilla extract

3 cups quick cooking oats

1/2 cup sweetened shredded coconut

1/2 cup crushed pineapple

1/2 cup chopped macadamia nuts

1/2 cup white chocolate chips

Directions

1. Preheat oven to 325 Degrees F.

2. Combine the dry ingredients – flour, baking soda & salt – and set aside

3. Cream together the butter and the sugars on medium speed until creamy. Beat in the eggs one at a time and then add in the vanilla extract.

4. Add the flour mixture to the butter mixture and then the oats.

5. Fold in the white chocolate chips, shredded coconut, pineapple and macadamia nuts.

6. Drop rounded tablespoons (a small cookie scoop) of dough onto an ungreased cookie sheet and bake for 11 minutes.

7. Allow the cookies to cool 5 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

8. Enjoy!

Sweet & Salty Oatmeal Cookies

Not too long ago I went on a Cupcake Tour in NYC and my favorite treat on the tour wasn’t a cupcake – even though all of them were quite good – but a cookie, a Salted Oat Surprise cookie from Milk & Cookies Bakery to be exact. It was the perfect combination of sweet and salty with white chocolate chips, toffee bits and sea salt. Since then I have wanted to try and create a version of the cookie myself since there isn’t a definitive recipe floating around anywhere. I finally got around to it by tweaking my favorite oatmeal cookie recipe.

First up… I whisked together flour, baking soda, and salt together and set it aside.

Using my stand mixer I creamed together butter, brown sugar and white sugar.

Next I added in two eggs one at a time, beating well after each addition.

Then some vanilla extract.

And then the flour mixture.

And finally the key ingredients to these cookies… old fashioned oats, white chocolate chips and toffee bits.

Once all my ingredients were mixed together well it was time to scoop them out onto my prepared baking sheets (I covered them with parchment paper.) I squeezed two extra cookies onto my second baking sheet so the order was a little wonky but it didn’t alter the baking at all. Before popping them in the oven I sprinkled each cookie with some sea salt to get that salty flavor.

The first batch out of the oven after baking for 11 minutes in a 350 degrees preheated oven.

Final verdict… They didn’t taste exactly like the cookies I had on the tour, but, they were delicious nonetheless!

Salted Oatmeal Cookies*

Yields: 42 cookies

Ingredients

1 cup butter, softened

1 cup light brown sugar

1/2 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp. baking soda

1 tsp. salt

3 cups old-fashioned oats

1/2 cup white chocolate chips

1/2 cup toffee bits

Sea Salt, for sprinkling on cookies

Directions

Preheat the oven to 350 degrees F and cover baking sheets with parchment paper.

Whisk together the flour, baking soda and salt and set aside.

Cream together the butter, brown sugar and white sugar until smooth. Add in the eggs one at a time, beating well after each addition. Then add in the vanilla extract.

Stir in the flour mixture until just combined and then add in the oats, white chocolate chips and toffee bits.

Using a cookie scoop drop spoonfuls of the dough on to the prepared baking sheets and sprinkle a few flakes of sea salt on each cookie.

Bake for 11 minutes in the preheated oven and allow the cookies to cook for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

*Adapted from the Chewy Chocolate Chip Oatmeal Cookies recipe found on Allrecipes website.