Toffee Oatmeal Cookies

Ingredients:

• 3/4 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 3/4 cup packed brown sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup almond toffee bits

Directions:

1. 1. Preheat oven to 350°.
2. 2. Combine flour, oats, baking soda, salt, nutmeg and cinnamon in a medium bowl. Stir with a whisk. Place sugar and butter in a large bowl and beat at medium speed until well blended (about 2 minutes). Add vanilla and egg and beat well. Add flour mixture; beat just until combined. Stir in toffee bits.
3. 3. Make small balls with dough and place 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10-15 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans and cool completely on wire racks.

Apple Cinnamon Pancakes

Ingredients:

1 1/4 cup all purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

1 cup milk

1/2 cup no sugar added applesauce

1 apple: peeled and chopped finely (I used a Gala apple)

1 egg

2 tablespoons vegetable oil

Directions:

Whisk together dry ingredients in bowl. In separate bowl, combine vanilla, milk, applesauce, egg, and oil. Add dry ingredients to to wet ingredients and stir until combined. Stir in the chopped apple.

Heat griddle or pan (I used Pam spray instead of butter or oil). Pour 1/2 cup batter for pancake. When bubbles start to form on top, flip over. Create slit in middle of pancake with spatula to allow to fully cook in the middle.

Serve with butter, syrup and sprinkled powdered sugar. Enjoy! These pancakes are light, moist and so tasty! Kevin said these are the best pancakes yet.