Prep 25 mins
Cook 0 mins
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)
- 414.03 ml flour
- 118.29 ml old fashioned oats
- 4.92 ml baking soda
- 4.92 ml salt
- 236.59 ml unsalted butter, room temperature
- 236.59 ml firmly packed brown sugar
- 118.29 ml granulated sugar
- 4.92 ml vanilla extract
- 2 eggs
- 354.88 ml semi-sweet chocolate chips
- 354.88 ml toffee pieces
- 177.44 ml chopped walnuts or 177.44 ml pecans
- Heat oven to 375 degrees.
- Combine flour, oats, baking soda and salt in a small bowl.
- Beat the butter, brown sugar, sugar and vanilla with a mixer until creamy in a large mixing bowl.
- Add the eggs one at a time, beating well after each.
- Add the flour mixture a little at a time; beat until incorporated.
- Stir in chocolate chips, toffee and nuts.
- Either refrigerate for a day or make cookies --
- Line baking sheets with parchment paper.
- 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.
- Bake until golden 9 - 11 minutes per batch. If using 2 oven rackes, swap the baking sheets halfway through baking.
- Let cookies cool on sheets 2 minutes. Transfer to wire racks to finish cooling.
Overall, not too bad of a recipe, but our family thought the ratio of "stuff" to "dough" was out of proportion. If I made these again, I would either double the dough, or cut the stuff in half. Otherwise, it is pretty tasty. After the cookies cooled, we sealed them in a Tupperware container and they were nice and chewy later! Thank you Gidget265!