Greg's Candy Suprise Cookies

Giant Oatmeal Cookies full of Heath Toffee
Bar bits, Butterfinger candy bits, peanut
butter chips and dark chocolate chips!!

Ingredients:

2 cups plus 2 tablespoons all purpose flour

1 taespoon baking soda

1 teaspoon cinnamon

3/4 teaspoon salt1 cup (2 sticks) unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tablespoon pure vanilla extract

2 1/2 cups quick cooking oats

3/4 cup dark (or semi sweet) chocolate chips

3/4 cup peanut butter chips

3/4 cup Heath Toffee bar bits

3/4 cup Butterfinger candy bar bits

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside. 

Sift  together the flour, baking soda, cinnamon and salt. Set aside.

In a large bowl, cream the butter and sugars, with an electric mixer on medium, for 2 minutes until blended and creamy. Add the eggs and the vanilla and mix until combined. Scrape down the sides of the bowl.

Add one third of the sifted ingredients to the creamed ingredients and mix and on low speed until mixed in. Scrape down the sides of the bowl. Repeat with the remaining two thirds of the sifted ingredients. 

Stir in the oats, chocolate chips, peanut butter chips, toffee bits and Butterfinger bits. 

Use a 1/4 cup scoop to put portions of dough on the prepared sheets. (6 scoops to a sheet.) 

Bake for 13 minutes or until the edges are lightly golden and set. The center of the cookies will not appear completely cooked, but they will continue cooking while resting on the baking sheets.

Allow to cool on the baking sheets for 10 minutes before transferring to a rack to finish cooling completely. Store in an airtight container in the rfigerator. Makes 46 large cookies.

(To make regular sized cookies, scoop portions of two tablespoons and place 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Makes 92 cookies 7 .6 dozen.)

Note: My husband proposed the idea of these cookies and ingredients to me and they turned out amazing!