Toffee Chocolate Chip Cookies
One bite and these soft, chewy, toffee, chocolate chip cookies will instantly become a family favorite...guaranteed!
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
This recipe can easily be cut in half.