Toffee-Oat Chocolate Chip Cookies

Toffee-Oat Chocolate Chip Cookies
Raymond Hom
Rolled oats add texture and a pleasing nuttiness to these chewy favorites.

Get the recipe
.
Makes 48 cookies
preparation
20
minutes
cooking
60
minutes

Ingredients

2
cups
all-purpose flour, spooned and leveled
1 1/2
cups
old-fashioned rolled oats (not quick-cooking)
1/2
teaspoon
baking soda
1/2
teaspoon
kosher salt
1
cup
(2 sticks) unsalted butter, at room temperature
1
cup
packed light brown sugar
1/2
cup
granulated sugar
2
large eggs
2
teaspoons
pure vanilla extract
4
1.4-ounce chocolate-covered toffee candy bars (such as Heath or Skor bars), finely chopped
1
cup
semisweet chocolate chips

Directions

  1. Heat oven to 375° F. Line 2 large baking sheets with parchment.
  2. In a medium bowl, stir together the flour, oats, baking soda, and salt.
  3. With an electric mixer, beat the butter and sugars on medium-high speed until creamy, 2 to 3 minutes. One at a time, beat in the eggs, then beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the toffee pieces and chocolate chips.
  4. Drop tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake until golden, about 8 minutes. Let cool slightly in the pans, then transfer to a wire rack to cool completely.
  5. Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

 

Gina Marie Miraglia Eriquez
November 2011

Nutritional Information

  • Per Serving
  • Calories 133
  • Fat 7 g
  • Sat Fat 4 g
  • Cholesterol 20 mg
  • Sodium 50 mg
  • Protein 2 g
  • Carbohydrate 17 g
  • Sugar 11 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 10 mg
What does this mean? See Nutrition 101.