– 1 ½ cups all-purpose flour – 2 cups old-fashioned rolled oats – 1 teaspoon baking soda – ½ teaspoon salt – 1 ½ cups brown sugar packed – ½ cup butter softened – 2 teaspoons maple extract {or vanilla extract} – 2 eggs large – ⅔ cups toffee bits
In a medium bowl, combine the flour, oats, baking soda, and salt, stir with a whisk and set aside.
Then, place the sugar and softened butter in a large bowl and beat with a mixer at medium speed until well blended.
After that, add in the maple extract and eggs, continue to beat this mixture well.
Proceed to add the flour mixture to the wet ones, then beat again until just combined. Last, fold in the toffee bits.
Next, drop dough by rounded tablespoonfuls, 2 inches apart, on the prepared baking sheets. Place the cookie sheets in the preheated oven and bake for 9-11 minutes.
Remove cookies from the oven, let them cool on the pans for 1-2 minute. Then transfer the cookies to wire racks to cool completely.