There’s a secret ingredient in these delectably delicious cookies. The secret ingredient gives them their lovely chewiness and makes them more nutritious than most cookies, but nobody has to know. It can be our little secret. This recipe makes a truckload of cookies! Perfect for when you are asked to bring a snack for a hungry team of soccer players, for your son’s Boy Scout troop, your bible study group of ladies, a school bake sale, or all of them at thee same time…LOL. Being a boy mom, I know how fast a batch of cookies can disappear. This recipe makes so many cookies, even with two hungry boys, you will still have extras to share with your neighbors and friends as well.
The irresistible soft chewiness comes from the addition of rolled oats. But no one will even now they’re in these cookies because you pulverize them into a fine powder with a food processor. You won’t even be able to tell the oatmeal is in there. I’m so sneaky that way! Like these healthier cookies loaded with oatmeal, and then there’s the moistest, most tender meatloaf that has just as many veggies in it as it does meat, and nobody’s the wiser except me. Hee-hee-hee, you’re getting your veggies even if you don’t like ’em.
Give my all time favorite Most Marvelous, Moist & Tender Meatloaf a try. No-one will know it’s packed with veggies. All they will know is how good its tastes! Yes healthy food can be delicious too! You kids will gobble up this meatloaf and get their entire day’s worth of vegetables without ever being the wiser.
Alright, enough about meatloaf, let’s get started making these delicious cookies. You’re going to want a delicious desert after a scrumptious meatloaf dinner…right? Give yourself plenty of time to make these cookies. They aren’t hard to make, once you’ve stirred all the ingredients together most of your time spent will be putting them into the oven and pulling them out. Because this recipe makes so many cookies, you will be baking up batch after batch of cookies for a good long while. You can easily halve this recipe when you don’t need quite so many cookies.
Preheat oven to 350℉.
Place rolled oats in the bowl of a food processor. Here comes the sneaky part…
Pulse the oats until you have a mixture that resembles a fine powder.
Place oat powder in a large mixing bowl.
Add the flour, salt, baking soda and baking powder to the bowl.
Stir to combine all the ingredients. Set aside.
Place softened butter in the bowl of a stand mixer. Add sugars.
Beat on high speed to cream butter and sugars together, about 2-3 minutes. Scrape down the sides of the mixing bowl with a rubber spatula as needed.
Reduce speed and add eggs, one at a time until completely incorporated.
Add vanilla and continue to mix until combined.
Reduce speed to lowest setting and add oat/flour mixture to the wet ingredients a cup at a time.
Mix until well incorporated scraping down the sides of the bowl with a rubber spatula as needed.
Add the white chocolate chips, semi sweet chocolate chips and toffee bits.
Stir chips into the dough by hand. There was so much dough I had to transfer it to a larger mixing bowl so I could more easily stir in the chocolate chips and toffee bits.
Roll dough into 1 inch balls (or use a scoop) and place them 2 inches apart on a cookie sheet lined with a silpat liner or lightly grease the cookie sheet with non stick cooking spray.
Bake for 11-12 minutes until lightly browned. Centers should still look soft when you remove them from the oven. Don’t overcook them or they will be crunchy and not chewy.
Allow cookies to cool on the cookie sheet for 3 minutes. Use a spatula and transfer cookies onto a cooling rack to cool completely.
Once cookies have completely cooled, store them for up to 3 days in an airtight container.
My kids gobbled these up with a big glass of ice cold milk! My bible study ladies loved them with coffee! I have to admit, these cookies are really stinking good! And they’re better for you than most cookies. So if you’re going to indulge in a cookie, I highly recommend one of these delectable little bites of scrumptiousness.
Toffee Chocolate Chip Cookies
Equipment
- stand mixer
- cookie sheets
- silpat liners or cooking spray
Ingredients
- 5 cups rolled oats
- 4 cups flour
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- 4 sticks butter, softened
- 2 cups sugar
- 2 cups brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 12 oz white chocolate chips
- 12 oz semi sweet chocolate chips
- 1 cup toffee bits
Instructions
- Preheat oven to 350℉.
- Place rolled oats in the bowl of a food processor.
- Pulse the oats until you have a mixture that resembles a fine powder.
- Place oat powder in a large mixing bowl.
- Add the flour, salt, baking soda and baking powder to the bowl. Stir to combine all the ingredients. Set aside.
- Place softened butter in the bowl of a stand mixer.
- Add brown sugar and white sugar and beat on high speed to cream butter and sugars together, about 2-3 minutes. Scrape down the sides of the mixing bowl with a rubber spatula as needed.
- Reduce speed and add eggs, one at a time until completely incorporated.
- Add vanilla and continue to mix until combined.
- Reduce speed to lowest setting and add oat/flour mixture to the wet ingredients a cup at a time. Mix until well incorporated scraping down the sides of the bowl with a rubber spatula as needed.
- Stir in by hand the white chocolate chips, semi sweet chocolate chips and toffee bits.
- Roll dough into 1 inch balls and place them 2 inches apart on a cookie sheet lined with a silpat liner or lightly grease the cookie sheet with non stick cooking spray.
- Bake for 11-12 minutes until lightly browned. Centers should still look gooey when you remove them from the oven.
- Allow cookies to cool on the cookie sheet for 3 minutes.
- Use a spatula and transfer cookies onto a cooling rack to cool completely.
Notes
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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