Description
Delight in these chewy and rich Oatmeal Toffee Chocolate Chip Cookies, featuring a perfect combination of old-fashioned oats, sweet toffee bits, and both semi-sweet and milk chocolate chips, baked to golden perfection for a satisfyingly soft and flavorful treat.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups all-purpose flour
Mix-ins
- 3 cups old fashioned oats
- ¾ cup semi-sweet chocolate chips
- 1 ¼ cups milk chocolate chips (Guittard or Ghirardelli recommended)
- 1 ½ cups toffee bits (Heath or Skor bits recommended)
Instructions
- Cream Butter and Sugar: In a large bowl, combine the softened butter and light brown sugar. Beat them together using a mixer on medium speed for 2 to 3 minutes until the mixture is light, fluffy, and well incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract. Mix thoroughly until the ingredients are fully blended and the batter is smooth.
- Combine Dry Ingredients and Oats: In a separate bowl, whisk together baking soda, salt, and flour. Gradually add this mixture into the wet ingredients, mixing just until combined. Then stir in the old fashioned oats until evenly mixed into the batter.
- Incorporate Chocolate Chips and Toffee Bits: Gently fold in both the semi-sweet and milk chocolate chips along with the toffee bits, making sure they are evenly distributed throughout the dough.
- Scoop and Bake: Using a large cookie scoop, drop rounded spoonfuls of dough onto a lined baking sheet, spacing them evenly. Bake the cookies in a preheated oven at 350°F (175°C) for 9 to 10 minutes. The cookies may look slightly underbaked but should not be overcooked.
- Cool on Baking Sheet: Remove the cookies from the oven and allow them to set on the baking sheet for 3 to 4 minutes before transferring to a wire rack to cool completely. This helps them firm up without losing their chewy texture.
Notes
- Do not overbake the cookies; this ensures they stay soft and chewy inside.
- Using high-quality chocolate chips and toffee bits enhances the flavor significantly.
- You can store the cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose blend and verify oats are certified gluten-free.
- Chilling the dough for 30 minutes before baking can help improve shape and texture, though it’s not required.
