Oat, Toffee, and Chocolate Chip Cookies
Published by Imagine
Editor's Note: The next time you're craving some cookies, don't settle for average. This chocolate chip cookie recipe takes things to the next level with a soft caramel filling and a delicious texture from the oats. Make these Oat, Toffee, and Chocolate Chip Cookies the next time you're having family over — they'll be impressed! This easy cookie recipe is one that every busy home baker will want right at their fingertips. The cookies will be a delightful addition to any weeknight dinner, but are also special enough to serve at a potluck or picnic, and will definitely be a hit at a bake sale!
Makes15 to 20 cookies
Total TimeUnder One Hour
Make Ahead RecipeYes
- 2/3 cup (5 ounces) unsalted butter, room temperature
- ¾ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 tablespoon milk
- 1 cup finely ground oatmeal
- 1 cup flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- ½ cup walnuts or pecans, chopped
- 15 to 20 soft chocolate-covered toffee candies or ½ cup caramel bits
- Sea salt, optional
In the bowl of a mixer, combine the butter and brown sugar. Mix in the vanilla extract, egg and milk until smooth.
Add the oatmeal, flour, baking soda and salt, mixing until smooth.
Mix in the chocolate chips and walnuts until evenly combined. Transfer to the refrigerator and chill for 2 hours, until the dough hardens.
Line a baking sheet with parchment paper and preheat the oven to 350 degrees F.
To make each cookie, roll a tablespoon of dough into a 1-inch round and flatten onto the baking sheet. Place a chocolate-covered toffee or a few caramel bits on top and sprinkle with a bit of sea salt. Roll another tablespoon of dough into a round, flatten and place on top of the first one, making a sandwich with a chocolate toffee filling. Pinch the edges together. Repeat with the remaining dough.
Bake the cookies for about 15 minutes until golden. Cool to room temperature before serving. May be stored in an airtight container in a cool dry place for up to 1 week.
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Copyright 2016 Michal Moses and Ivana Nitzan