Prep 20 mins
Cook 12 mins
I recently made these cookies using half milk chocolate and half white chocolate chips, I just had to post the recipe... they are just fantastic! also, the dough freezes excellent.
- 1 cup butter, softened (no subs!)
- 3⁄4 cup packed brown sugar
- 1⁄2 cup white sugar
- 1 large egg
- 1 1⁄2 teaspoons almond extract (for a stronger almond flavor use 2 teaspoons extract)
- 1 3⁄4 cups all-purpose flour
- 1 cup oats (not quick or instant)
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 (200 g) packageskor toffee pieces
- 1 cup milk chocolate chips
- 1 cup slivered almonds
- Set oven to 375°.
- Set oven rack to second-lowest position.
- Line a baking sheet with parchment.
- In a bowl, beat the butter, brown sugar, white sugar, egg and almond extract for about 3-4 minutes or until light and fluffy.
- In another bowl combine flour, oats, baking soda and salt.
- Add the flour mixture to the creamed mixture until blended.
- Stir/mix in toffee chips, milk chocolate chips and almonds; mix well to combine.
- Drop dough by tablespoonfuls onto baking sheet, leaving about 1-1/2 inches between dough.
- Bake for about 8-12 minutes, or until light golden brown.
- Cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.
I made these, but did not eat them myself because I'm not a fan of chocolate (I did steal a few toffee pieces, though--bad Edith, bad, bad!). I have it on good authority that they were quite delicious. I didn't have any parchment for lining the cookie sheet, so I just greased it, which worked out all right.