Today, I’m excited to share with you a recipe that’s sure thrill your taste buds. If you’re a fan of cookies that strike the perfect balance between chewy, hearty oatmeal and the irresistible allure of chocolate, then you’re in for a treat. But hold onto your aprons, because we’re taking these cookies to the next level by adding a generous sprinkle of toffee goodness into the mix. That’s right – we’re making Oatmeal Chocolate Chip Cookies with a Toffee Twist!
What is Toffee and Where to Buy
First things first, let’s talk about toffee. Toffee is a delectable treat made from sugar and butter (who doesn’t love sugar and butter??), often cooked until caramelized, which gives it that gives it a rich, buttery flavor with a hint of nuttiness. When incorporated into cookies, it lends a nice crunch and a caramel undertone that elevates the taste to a whole new level.
But where can you find these magical toffee bits? Fear not, because your local grocery store or baking supply shop is likely to have them in stock. Look for them in the baking aisle, nestled among the chocolate chips and other delightful mix-ins. I usually go with the Heath brand, because I can never find a store band option in my local grocery stores.
The Secret to Fluffy, Soft Oatmeal Cookies
Now, let’s dive into the heart of these cookies – their irresistible fluffiness. The key to achieving that perfect soft and chewy texture lies in a few crucial steps that I’m about to unveil.
1. Butter and Sugar Magic: Creaming together butter and sugars until light and fluffy isn’t just a step – it’s an art. I find that I get best results when I let the butter sit at room temperature for an hour or two to soften it. You do not want melted butter, because then your cookies will be soupy.
2. The Balance of Wet and Dry Ingredients: This dough is thick. It will seem too thick to even be cookie dough, but that’s a good thing! I felt the temptation to add a little milk or an extra egg, too, but don’t do it! If your dough is not extremely thick, your cookies will deflate and become flat when you bake them. Below you can see my first attempt at this recipe. I definitely needed to thicken that dough up!
3. Keep it Chill: Make sure you don’t put raw cookie dough on a warm baking sheet. Yes, this will take longer, and this recipe will require multiple batches in the oven. However, if you use a warm cookie sheet, your cookies will melt into flat disks, rather than staying fluffy. If my cookie sheet was recently in the oven, I’ll let it cool outside the oven until it’s warm enough to touch, and then stick it in the freezer for a couple minutes to make sure it’s cold.
4. Beware the Spread: These cookies will expand as you bake them. I only bake 6 per baking sheet. You could possibly get away with 9, but then you would have to make sure you make your dough balls pretty small so they do not spread into each while baking.
How to Make These Oatmeal Chocolate Chip Toffee Cookies
Alright, it’s showtime! Here’s how you can create these heavenly Oatmeal Chocolate Chip Cookies with a Toffee Twist right in your own kitchen:
Ingredients:
- 1 1/2 cups all-purpose flour
- ¼ cup cornstarch (Or another ¼ cup flour will do in a pinch)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups old-fashioned oats
- ½ cup chocolate chips (I prefer mini chocolate chips)
- ¾ cup toffee bits
Instructions:
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, cinnamon, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, and then add the vanilla extract. Mix until well combined.
- Gradually add the flour, baking soda, cinnamon and salt to the wet ingredients, mixing until just combined.
- Stir in the oats, chocolate chips, and toffee bits until evenly distributed throughout the dough.
- Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. See note above about cookie spread–it’s real.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
And there you have it – a recipe that brings together the comforting oatmeal cookie vibes with the sweetness of chocolate and toffee. These Oatmeal Chocolate Chip Cookies with a Toffee Twist are perfect for sharing with friends, family, or simply treating yourself to a moment of pure bliss.
Happy baking!
Do you like to bake with oats?? Check out this recipe: Oatmeal Chocolate Chip Biscotti
Oatmeal Chocolate Chip Cookies with Toffee
Ingredients
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cornstarch can use flour in a pinch
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups old-fashioned oats
- 1/2 cup chocolate chips
- 3/4 cup toffee bits or adjust to your liking
Instructions
- Preheat the oven to 350° F, line cooled cookie sheets with parchment paper
- Whisk together the flour, baking soda, salt and cornstarch in a separate bowl
- In a large mixing bowl, cream butter, granulated and brown sugars until light and fluffy.
- Add in egg and vanilla, mix until smooth.
- Slowly incorporate your flour mixture with the wet ingredients.
- Add in oats, chocolate chips and toffee bits. Start at a low speed and move to a higher speed until everything is well distributed.
- Scoop dough out by the tablespoonful and place on prepared cookie sheets, leaving room for cookies to expand.
- Bake for around 10 minutes, or until the edges of the cookies are golden but the middle still looks soft.
- Allow cookies to cool on cookie sheets, then transfer to wire rack to finish cooling.
