Crispy Oatmeal Toffee Cookies

Hypothetical conversation that could be happening RIGHT NOW for all we know:

Party Goer 1: Hey! Who brought the delightful, crispy, buttery oatmeal cookies?
Party Goer 2: Are they oatmeal with chocolate and/or other non-raisin-y goodness?
Party Goer 1: It would seem so.
Party Goer 2: Are they on a skull plate?
Party Goer 1: Why, yes!
Party Goer 2: Hmm... that's a tough one.

Mmm... oatmeal cookies are my favorite. And I hate, hate, hate fruit it my cookies. So 4th of July Party means I get to make the darned cookies as I danged well please. Take that, sunny holiday of patriotic origins!

Ingredients

• 1 stick (1/2 cup) unsalted butter
• 1/4 cup granulated sugar
• 2 tbs granulated sugar
• 1/4 cup brown sugar
• 2 tbs brown sugar
• 1 large egg
• 1 tsp vanilla
• 1/2 cup all purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup rolled oats
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup toffee Chunks
• 1/4 cup bittersweet chocolate chips
• 1/4 cup chopped almonds
• 2 tbs flax seeds

Directions

1. Cream butter, then add sugars using an electric beater
2. Beat in the egg and vanilla
3. Whisk dry ingredients together (except toffee, chocolate, flax seeds and almonds) then beat into the butter mixture
4. Lick the beater (be sure to wash it before you use it again)
5. Stir in almonds, chocolate, flax seeds, and toffee
6. Heat oven to 350 degrees F
7. Refrigerate batter for a minimum of 30 minutes
8. Bake 16 minutes, cool 2 minutes on cookie sheets, then move to cooling racks to cool completely