Cinnamon Oatmeal Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the butter, sugar, and brown sugar to a bowl. Using a stand or hand mixer, beat for 4-5 minutes until lighter and fluffy.

Step 2

Add eggs and vanilla, mixing until well incorporated.

Step 3

In a separate bowl, combine flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Step 4

Stir in oats, toffee bits, white chocolate chips, and graham cracker chunks until evenly distributed.

Step 5

For small cookies, use a 1-tbsp cookie scoop to form dough balls and place them on a lined baking sheet. Preheat your oven to 350°F (175°C) and transfer the dough balls to the fridge while the oven heats up.

Step 6

For larger cookies, measure out 1/2 cup of dough per cookie, cover with plastic wrap, and refrigerate for 2 hours or freeze overnight.

Step 7

When the oven is preheated, bake the small cookies for 8-11 minutes or until the edges are just starting to brown.

Step 8

For larger cookies, bake for 12-14 minutes or until the edges are golden. Let the cookies cool completely.

Step 9

Enjoy! Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 10

If you'd like to make your own toffee: 1/2 cup (100g) granulated sugar 2 tbsp water 2 tbsp unsalted butter Pinch of kosher salt Combine the ingredients in a pot, stir occasionally, and heat until the mixture reaches 295-305°F (146-151°C). Once it turns a medium brown, pour it onto a parchment-lined baking sheet to cool and break into small pieces.