So last week I made a bar cookie with chocolate, toffee, and almonds, and this week I am making a cookie with chocolate, toffee, and oats. A little bit different but not too much! I love toffee and caramel, and paired with chocolate it is always a winning combination. I didn’t plan all that well this week, as we had some other stuff going on at home. This felt like a nice, comforting cookie that used ingredients that I had on hand.
These cookies aren’t as oatmeal-y as oatmeal cookies, as there’s almost as much flour as oats in the recipe. They are oatmeal cookies so when I took them to work, they were declared “close enough to a breakfast food,” which I thought was hilarious. I work with excellent cookie eaters, and having cookies during meetings is a good thing.
While these cookies are easy to make, it’s a little difficult to know when they are done baking. The original recipe says to cook them 6 or so minutes, but they were completely raw at that point. I took them out of the oven at 9 minutes, and they still didn’t seem cooked in the middle but they were fine when they had cooled. One batch I left in a little longer and those are a bit too crisp. These cookies are very chocolaty, with the dark chocolate flavor shining through. They are chewy and just a little bit crisp around the edges, which is just lovely.
Toffee Oatmeal Chocolate Chunk Cookies
3/4 cup butter, room temperature
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup toffee bits
1-1/2 cups dark chocolate chunks
Preheat oven to 375. Line two baking sheets with silicone baking mats.
In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until light. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a separate medium bowl, whisk together the oats, flour, baking soda, and salt. With the mixer running on low, gradually add the oat/flour mixture, stirring just until combined. Stir in the toffee bits and dark chocolate chunks with a spatula.
Scoop the dough with a medium cookie scoop onto the prepared baking sheets, using about a tablespoon of dough for each cookie. Allow some room between the cookies, as they do spread a little while baking.
Bake for 8-9 minutes, until the cookies begin to brown around the edges. The centers of the cookies may appear raw, but they will continue cooking and set as they cool. The cookies are very hard if over baked. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe from Foodess