Toffee Oatmeal Chocolate Chip Cookies
User Reviews
5
Toffee Oatmeal Chocolate Chip Cookies
Description
This cookie recipe begins with creaming softened butter and brown sugar until smooth, then mixing in eggs and vanilla extract to provide moisture and flavor. Dry ingredients including all-purpose flour, baking soda, baking powder, salt, and oats are folded in, followed by generous amounts of toffee bits and milk chocolate chips, which add sweetness and texture throughout.
The dough is dropped onto lined baking sheets in large scoops, baked at 350°F until golden around the edges but slightly soft in the center for chewiness. Cooling briefly on the sheet before transferring to racks preserves their soft texture.
Ideal as a snack or dessert, these cookies balance buttery richness with the crunch and sweetness of toffee and chocolate, complemented by hearty oats.
Ingredients
- 1 cup butter softened (227g, salted
- 1 1/2 cups light brown sugar
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 3/4 cup all-purpose flour (247g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups old-fashioned oatmeal (240g)
- 1 1/2 cups Toffee bits
- 1 cup milk chocolate chips
Instructions
- Heat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, beat the butter and brown sugar together until creamy. Add the eggs and vanilla and beat again, scraping sides of bowl as needed, until combined.
- Add the flour, baking soda, baking powder, and salt, stirring just to combine. Mix in oatmeal, toffee bits, and milk chocolate chips.
- Drop dough by rounded spoonfuls onto the prepared baking sheet. I prefer making these cookies extra large with my cookie scoop, which is about 2 tablespoons of dough per cookie.
- Bake for 12-14 minutes (if making large cookies) or 8-10 minutes (if you are making smaller ones, just until light golden brown around the edges. I prefer to underbake slightly for a chewier, softer cookie.
- Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
- For chewier cookies, underbake slightly and allow to cool on the baking sheet before moving to racks.
- Dough balls can be sized according to preference; larger cookies take slightly longer to bake.
- Use salted butter as specified to balance sweetness and enhance flavor.
- Store cookies in an airtight container to maintain softness for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 203mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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