Thursday, March 24, 2011

oatmeal toffee chocolate cookies

It was a friend of mine's birthday this week and I wanted to make her something a little special. I found this recipe over at Week of Menus and immediately decided it was the one. I followed the recipe almost to a tee, just subbing out the semi sweet chocolate chips for dark chocolate chunks. Absolutely delicious! Recipe as follows:

oatmeal toffee chocolate cookies

1 cup old-fashioned oats

2 1/3 cups all-purpose flour
1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1 cup (packed) light brown sugar

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped

2 cups rice krispies

1 (12-ounce) bag semisweet chocolate chips


Preheat the oven to 325 degrees F.

Line 2 heavy large baking sheets with parchment paper. Mix the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the oatmeal, toffee, rice krispies, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

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