Cinnamon-y, toffee-y, and absolutely delicious!
Raise your hand if you LOVE oatmeal cookies. No? Just me? Well, I promise, these cookies will change your mind in an instant.
How about this: Raise your hand if you’ve ever been tricked by a raisin, thinking it was a chocolate chip. Has there ever been a betrayal worse than that of a raisin posing at a chocolate chip? I think not.
No posers today, though. Only soft, sweet, flavorful cookies full of freakin-amazing texture. I’m a texture nerd. The rolled oats plus crunchy toffee plus warm, melty chocolate chips? If the texture doesn’t send you over the moon, the flavor might. Toffee and chocolate are an iconic duo, but, in my opinion, totally under-appreciated. Sure, chocolate and peanut butter will always reign in their rightful place as the top combo, but toffee deserves it’s time to shine! (Christmas crack, anyone?) (to anyone who doesn’t know what that is I’m so sorry) That time is now.
Little side story: These cookies were photographed on a chilly afternoon during my brief break back home. I missed shooting here! We have a very convenient skylight and back door in the breakfast nook that lets in so much natural light. Practically anything looks edible there 😉 Of course, I managed to forget my camera again when I flew back down, so it’s back to iPhone photos and praying they come out clear.
Seriously, what’s better than a warm stack of soft, chewy oatmeal chocolate chip cookies in this chilly weather? (Answer? Nothing!) They’re so easy to make, and this dough is the dough that just keeps on giving. I got close to 24 big cookies out of this. I’m not telling you to keep them all to yourself… but would it really be all that bad? Just don’t think about the calories, and you’ll be fine 😉
Best Ever Oatmeal Chocolate Chip Cookies
- 1 and 1/2 + 2 tbsp cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1/4 tsp nutmeg
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3 cups old fashioned rolled oats
- 1 and 1/2 cups semi-sweet chocolate chips
- 2/3 cup toffee bits
- In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a large bowl, using a stand mixer with a paddle attachment or a handheld mixer, beat butter on high speed until light and fluffy, approximately 1 minute. Add in the brown and granulated sugars and beat on high speed until combined, approximately 2 minutes. Scrape down sides and bottom of bowl as needed. Beat in the eggs and vanilla until combined.
- With the mixer running on low, slowly mix in the dry ingredients. Keeping it on low, add in the oats, chocolate, and toffee bits until completely combined. Cover tightly with cling wrap or aluminum foil. Chill in refrigerator for at least one hour and up to 4 days.
- Preheat oven to 350ºF. Line baking sheets with silicone baking mats (sucha s Silpat) parchment paper. Set aside.
- Scoop about 3 tablespoonfuls of dough and roll them into balls. Place the dough balls on the baking sheet about 3 inches apart and bake for 14-15 minutes. the centers will look underbaked. This is normal.
- Allow cookies to cool on sheets for 5 minutes before transferring to a cooling rack to cool completely.
This recipe was inspired by Sally’s Cookie Addiction