I’ve said it before and I’ll say it again – I suck at cookies. Which is why, when a recipe turns out for me, I hang onto it for life. This is definitely one of those recipes, transforming by already-favourite oatmeal chocolate chip into something even better with the toffee bits. Canadians: use Skor bits. Americans: you’ll have to settle for gross Heath toffee bits. Not nearly as good. Sorry/not sorry.
Ingredients
1 cup butter, softened
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups quick-cooking oats
1 cup semi-sweet chocolate chips
1 cup toffee bits
Directions
- Heat oven to 350°F. Line cookie sheet with parchment paper.
- Beat butter, brown sugar, eggs and vanilla on medium speed until well blended about 2 minutes. Add flour, baking soda, baking powder, cinnamon and salt; beat until blended.
- Stir in oats, chocolate chips, and toffee bits by hand; batter will be very thick. Refrigerate 20 minutes.
- Drop dough by rounded tablespoons about 2 inches apart onto prepared sheet.Bake 10 – 12 minutes [if at sea level, try 14 mins] or until edges are lightly browned. The cookies will puff up and deflate as they cool. Cool on baking sheet 5 minutes then remove to wire rack to cool completely.
