Chocolate Chip Cookies With Oats and Toffee Bits |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Got this out of the Chicago Tribune and wanted to save the recipe electronically... A key to making superior cookies - is to make the dough a day ahead and let it sit in the fridge so the flavors meld - fuller flavor with notes of toffee and caramel (so says the article) Ingredients:
1 3/4 cups flour |
1/2 cup old fashioned oats |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup unsalted butter, room temperature |
1 cup firmly packed brown sugar |
1/2 cup granulated sugar |
1 teaspoon vanilla extract |
2 eggs |
1 1/2 cups semi-sweet chocolate chips |
1 1/2 cups toffee pieces |
3/4 cup chopped walnuts or 3/4 cup pecans |
Directions:
1. Heat oven to 375 degrees.
2. Combine flour, oats, baking soda and salt in a small bowl.
3. Beat the butter, brown sugar, sugar and vanilla with a mixer until creamy in a large mixing bowl.
4. Add the eggs one at a time, beating well after each.
5. Add the flour mixture a little at a time; beat until incorporated.
6. Stir in chocolate chips, toffee and nuts.
7. Either refrigerate for a day or make cookies -
8. Line baking sheets with parchment paper.
9. For cakier cookies - using a teaspoon drop cookie dough onto baking sheets, leaving 2 inches between each cookie. Or for crispier cookies - drop 4 scoops of cookie dough with a 1 inch ice cream scoop onto each baking sheet ; press them into thin rounds using the heel of your hand until they are 4 inches across, leaving 2 inches between the cookies.
10. Bake until golden 9 - 11 minutes per batch. If using 2 oven rackes, swap the baking sheets halfway through baking.
11. Let cookies cool on sheets 2 minutes. Transfer to wire racks to finish cooling.
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