I was in the mood to bake something fairly simple last weekend, so I decided cookies would be best. Of course, I didn’t want to make just any ordinary cookie. I wanted to make something I hadn’t made before. So when I found this recipe from Martha Stewart thanks to Pinterest, I was sold.
Toffee normally isn’t a flavor I would go after—I just don’t really like it all that much. But because I love chocolate chip oatmeal cookies, I figured I would give it go. Not to mention Tim likes toffee (hello Heath Bars!) I must say, they turned out so much better than I anticipated. These cookies were much fluffier (or is it “more fluffy” ??) than what oatmeal cookies normally turn out to be. They weren’t hard and crunchy like some can be, but instead lighter and soft.
The toffee wasn’t a strong flavor either. Perhaps it was the chips I bought from the store. I’m sure if you used chopped up Heath Bars or homemade toffee, the flavor would be stronger. The cookies ended up being a big hit with everyone in the office, so I consider that a win.
Quick notes about my experience baking these:
• I didn’t follow the recipe’s amounts of chocolate chips or toffee. I just poured however much I thought there should be.
• It’s mentioned to use parchment paper lined baking sheets. I did not use parchment paper and found these to cook evenly and come off the pan easily.
• The recipe says to bake for 12-14 minutes, but I had to let mine cook for 15 minutes to be done. Just be sure to check your oven temperature and cooking time.
Chocolate Chip & Toffee Oatmeal Cookies
Original recipe from Martha Stewart
Ingredients
2 ¼ cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon fine salt
2 sticks unsalted butter, room temperature
½ cup granulated sugar
¾ cup packed brown sugar
2 teaspoons pure vanilla extract (I used a full tablespoon)
2 large eggs
1 cup semisweet chocolate chips
1 cup toffee pieces
1 cup old-fashioned oats
Directions
1. Preheat oven to 350 degrees.
2. Mix together flour, baking soda, and salt. Set aside.
3. Using a mixer, beat butter and sugars until pale and fluffy. Add vanilla and eggs and beat until combined.
4. Add flour mixture and beat until just combined. Mix in chocolate chips, toffee, and oats.
5. Drop dough in 2-tablespoon-size balls on parchment paper lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.
—m.
First image from Martha Stewart. Click on image for link.