Crispy Oatmeal Toffee Cookies

Preheat the oven to 350ºF. Line 2 baking sheets with silicone mats, or parchment paper. Set aside.

In the bowl of a stand mixer, cream together the brown sugar, sugar, and butter. Add the egg and vanilla extract and mix until incorporated and the batter is smooth.

Add the flour, baking soda, baking powder, and salt. Mix to combine. Stir in the rolled oats, rice crispy cereal, and toffee bits. Only mix until the ingredients are fully incorporated and scattered throughout the batter; do not overmix.

Using a tablespoon, scoop out balls of dough into the palm of your hand. Roll the dough into a ball and slightly flatten it. Place the dough ball on the prepared baking sheet. Continue with the rest of the cookie dough.

Bake the cookies until the edges turn a light golden brown, about 10-13 minutes. Remove the cookies from the oven and allow them to cool on the pan for a couple minutes. Transfer the cookies to a cooling rack and let cool completely.

Serve and enjoy!

These cookies last up to 5 days in a sealed container.

(Recipe adapted from Two Peas & Their Pod.)