I love how simple a chocolate chip cookie is to make.
It is just a feel good recipe that brings you back to childhood….let’s face it, I’m in my forties and need all the help I can get with that!
They are wholesome and absolutely delicious. I decided today to try a new recipe for my family where oatmeal and toffee bits are added to a simple cookie. I learned a new technique from Paris My Sweet by Amy Thomas. She travels all over Paris to document her love of dessert(an absolute dream of mine). I highly recommend her book if you are like me and can read page after page of someone describing their love of french macarons, chocolate truffles, decadent cupcakes and other rich desserts.
Here is her tip that made such a difference with my cookies:
The best bakeries refrigerate their cookie dough for 12-24 hours before baking them. This helps you achieve the crispy edges and soft gooey middle. I am impatient and only left them in the fridge for 2 hours. It really did make a difference.
Of course my favorite part of baking is being in my kitchen with my children’s smiles awaiting a delicious creation. These cookies disappeared in one hour! You can triple this recipe and freeze for an after school treat.
Chocolate Oatmeal Toffee Cookies
1 large egg
1/2 cup unsalted butter(room temp)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar(use good quality)
1 cup old-fashioned whole rolled oats(not instant)
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup heaping cup semi-sweet chocolate chips
1/2 cup Heath baking bits
1. In an electric mixer combine the egg, butter, sugars, vanilla and beat on medium-high speed until creamed and well combined, about 3 minutes.
2. Stop, scrape down the sides of the bowl, and add the oats, flour, baking soda, and salt. Mix on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the chocolate chips and toffee bits. Mix on low speed until just combined, about 30 seconds.
4. Refrigerate for at least 2 hours but 12 is optimal.
5. Preheat oven to 350 degrees.
6. Using a large cookie scoop, or 1/4 cup measure, roll into balls and flatten slightly. Place them on parchment paper for easy removal.
7. Bake 10-13 minutes
8. Remove from oven and let them cool on a wire rack. A delicious treat is adding a dollop of vanilla ice cream on a warm cookie.
the sugar goodness goes straight to your heart,
and a feeling of childhood memories
flood your mind.