i am sure i was not the only girl out there who had to come up with a recipe last minute for a Holiday Cookie Exchange and in desperation, turned to a classic cookie. people i did this twice this year! i always have dreams about baking all day and presenting the most beautiful plate of cookies when i walk through the door – imagine me decked out in a sequenced top with a chunky plaid Christmas scarf, snowflakes on my eyelashes, holding this box of cookies. magical right?!?
that is not my life.mostly it is 2 hours before the party, i don’t want to find a recipe or go to the store so i dig around the house and ask my husband what to make. honestly, he can care less about what the cookie looks like as long as he loves the way it tastes! true man style. i went with his favorite cookie – toffee chocolate chip. this cookie is for sure delicious and goes perfectly with a glass of rice milk or cup of tea but it is not the prettiest cookie out there. i had a good reminder from the husband that “pretty” cookies usually taste funny and the best cookies to make ever are ones that taste good. i got over the dreams of pretty pinterest cookies and set to make our oatmeal toffee chocolate chip cookies!
*recipe adapted from a real simple recipe awhile back
WHAT YOU NEED:
2 cups flour
1 1/2 cups old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter browned over low heat
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
5 Heath bars chopped into little bits
1 cup chocolate chips
Heat oven to 375° F.
Brown button on low heat stirring constantly until the butter is brown and smells like toffee. Put in freezer to cool down.
In a medium bowl, stir together the flour, oats, baking soda, and salt.
With an electric mixer, beat the butter and sugars on medium-high speed until creamy, 2 to 3 minutes. One at a time, beat in the eggs, then beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the toffee pieces and chocolate chips.
Drop tablespoonfuls of the dough onto the baking sheets, spacing them 2 inches apart. Bake until golden, about 8 minutes. Let cool slightly in the pans, then transfer to a wire rack to cool completely