Dark Chocolate Toffee Cookies
Description
Are these oatmeal cookies, or chocolate chip cookies or toffee cookies? Yes, yes and yes. They are all three combined into one amazingly delicious cookie that no one will be able to resist.
Ingredients
2-1/2 c. old-fashioned rolled oats
2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. unsalted butter, at room temperature
1 c. granulated sugar
1 c. light brown sugar
2 large eggs, at room temperature
1/2 T. vanilla extract
2 c. dark chocolate chips
2 c. toffee bits
Directions
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Preheat oven to 350°F. Line baking sheet with parchment paper.
Put oats in the bowl of a food processor, process until finely ground.
In a medium bowl, whisk together ground oats, flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down sides of bowl and add eggs, one at a time, beating well after each. Add the vanilla and beat again to incorporate into the mixture.
Turn mixer to low and add the dry ingredients, mixing until just barely combined. Remove from mixer and add in chocolate and toffee, by hand.
Form dough into balls, about 1 inch to 1-1/2 inches, and place about 2 inches apart on a baking sheet to allow for them to spread out. Press the balls down slightly with the palm of your hand.
Bake about 15 minutes, until lightly golden brown around the edges. Turn the pan halfway through for even browning and cooking.
Cool on a wire rack for a few minutes before removing the cookies from the pan and allow to cool completely.