Apple-Toffee Oatmeal Cookies are a sweet fall twist on a classic cookie.
Preheat oven to 350F. Line two baking sheets with parchment paper or Silpat. Set aside.
With a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium until light and fluffy, about 3 minutes.
Reduce speed to low and add eggs, one at a time, and vanilla. Scrape down sides of the bowl.
Add flour, cinnamon, salt and baking powder. Beat until just combined. Add oats and continue mixing until just combined.
Scrape down sides of the bowl and with mixer on low, stir in toffee bits and dried apple.
Use a medium (11/2 Tbs.) ice cream scoop to portion dough onto prepared baking sheets, leaving 1-2 inches between each cookie.
Bake for 12-15 minutes, until top is golden brown and cooked throughout. Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely.
I've made variations of this recipe several times, and have used both large and extra large eggs, and have not noticed a difference. Use whatever you have on hand.
If you don't have vanilla paste, you may substitute 2 tsp. good quality vanilla extract.