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Chocolate Chip Cookies With Oats and Toffee Bits
By Gidget265 on June 30, 2010
1 Reviews
- Prep Time: 25 mins
- Total Time: 25 mins
- Yield: 5 dozen 2 1/2 inch cookies
About This Recipe
"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)"
Ingredients
- 1 3/4 cups flour
- 1/2 cup old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups toffee pieces
- 3/4 cup chopped walnuts or 3/4 cup pecans
Directions
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (1261 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 1147.7
- Calories from Fat 596
- 51%
- Amount Per Serving
- %
- Total Fat 66.2g
- 101%
- Saturated Fat 34.1g
- 170%
- Cholesterol 172.0mg
- 57%
- Sugars 90.9 g
- Sodium 770.0mg
- 32%
- Total Carbohydrate 136.9g
- 45%
- Dietary Fiber 6.1g
- 24%
- Sugars 90.9 g
- 363%
- Protein 13.3g
- 26%
Reviews
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"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!"
By Pale Rose on March 08, 2011 | 1198129
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