Recipe: Oatmeal Toffee Chip Cookies
1 cup unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar packed
1 large egg
1 tsp vanilla extract
1 cup oatmeal, uncooked (not quick oats)
1/2 cup (about 3 oz) toffee crunch candy, such as Heath Bar or Skor
Soft oatmeal and buttery toffee team up for this snack. You can make this dough ahead and freeze up to 3 months. Meanwhile, try other cookie recipes.
1. Position 2 oven racks in the middle and upper third of the oven. Preheat the oven to 3500F. Line 2 baking sheets with parchment paper.
2. Sift the flour, baking soda, salt, and cinnamon together. Set aside. Put the butter, granulated sugar, and brown sugar in the large bowl of an electric mixer and beat on medium speed for about 1
minute, or until the mixture is smooth. Add the egg and vanilla and mix on low speed until they are blended thoroughly, about 15 seconds. Stop the mixer and scrape the bowl during this time. Decrease the speed to low and add the flour mixture and oatmeal. Stir in the crushed toffee. Using 2 tablespoons of dough for each cookie, roll the dough between the palms of your hands to form 1 1/2-inch balls. Place the cookie balls about 2 inches apart on the prepared baking sheets.
3. Bake the cookies until golden brown, 12 to 13 minutes. After 7 minutes of baking, reverse the baking sheets front to back and top to bottom to ensure even browning. Watch the cookies carefully as they near the end of their baking time.
4. Cool the cookies on the baking sheets for 5 minutes. Transfer the cookies to 2 wire racks to cool completely. Makes about sixteen 3-inch cookies.
Cook’s Notes: Lining the baking sheets with parchment paper will prevent the melted toffee from sticking to the baking sheet. The bottoms of these sweet cookies can burn easily, so watch the cookies carefully at the end of their baking time. To crush the toffee, leave it in its paper wrapper and crush it with the flat side of a meat pounder. Unwrap the toffee and break up any pieces larger than 1/2 inch.
To Freeze: Place the bottoms of 2 cookies together and wrap them in plastic wrap. Put the wrapped cookies in a metal or plastic freezer container and cover tightly. Label with date and contents. Freeze up to 3 months. To serve, remove as many cookies from the freezer as needed and defrost the wrapped cookies at room temperature. Serve within 3 days.
yield: 16 servings
prep time: 15 minutes
cooking time: 13 minutes
CALORIES 210 FAT 9g PROTEIN 3g CARB 29g.
About the Author – Bake and Freeze Chocolate Desserts by Elinor Klivans
By: Elinor Klivans
Published:
Related posts:
- Recipe: No Bake Chocolate Oatmeal Cookies Recipe: No Bake Chocolate Oatmeal Cookies 1 stick margarine 1/2 cup milk 2 cups sugar 1 cup chocolate chips 3 to 4 tablespoons peanut butter, optional 3 cups oatmeal 1 teaspoon vanilla extract Place chocolate chips, peanut butter (if used), oatmeal and vanilla in a large mixing bowl. Combine the...
- Recipe: Chewy Oatmeal Cookies Recipe: Chewy Oatmeal Cookies 3/4 cup butter 1-1/4 cups brown sugar — firmly packed 1 large egg (room temperature) 1/3 cup milk 1-1/2 tsp. vanilla 3 cups raw, rolled oats, rolled (quick or old-fashioned) 1 cup flour — all-purpose 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. cinnamon 1...
- Recipe: Grandma’s Crispy Oatmeal Cookies Recipe: Grandma’s Crispy Oatmeal Cookies 1/3 cup Butter 1/3 cup Lightly packed brown sugar 1/4 cup Warm water 1 cup Flour, divided; 1/4 cup aside 1 cup Quick rolled oats 1 tsp. Cinnamon 1/2 tsp. Baking soda Cream butter and sugar together thoroughly, then beat in water. Set aside 1/4...
- Recipe: Chocolate Oatmeal Treasure Cookies Recipe: Chocolate Oatmeal Treasure Cookies 2 cups quick-cooking oats 3/4 cup all-purpose flour 1 14-oz can Eagle Creamy Chocolate Sweetened Condensed Milk (NOT evaporated milk) 1/2 cup margarine or butter, melted 1 12-oz package semi-sweet chocolate chips Preheat oven to 357°. In bowl, mix oats, and flour. In mixer bowl,...
- Recipe: Lemon Cornmeal Icebox Cookies Recipe: Lemon Cornmeal Icebox Cookies 3/4 cup all-purpose flour 1/4 cup yellow cornmeal 1/4 teaspoon baking soda 1/8 teaspoon salt 4 tablespoons stick margarine, softened 3/4 cup sugar 2 teaspoons grated lemon rind 1 teaspoon vanilla extract 1 large egg white Cooking spray 1. Combine the first 4 ingredients in...
