My cookie experiments are sometimes great, sometimes weird, and sometimes kind of awful. I learned how to cook through baking sheet after sheet of abysmal cookies in junior high until I finally could get the right understanding of how the ingredients work together. The good news is that even when the finished product would be a flop, the dough was usually still good, so it was really a win-win for me.
This is a recipe that I’ve worked on for some time that I am finally comfortable sharing. The cookie that came out of this experiment has a great trio of flavors: sweet, crunchy toffee bits, smooth, semi-sweet chocolate chips, and a bit of nuttiness from the oats. Ketch felt called to attention the moment these little gems were pulled from the oven. Fiance did too, but he doesn’t sit nearly as obediently.
I am so excited that I was able to serve them on one of my favorite wedding presents so far. My fiance’s grandmother bought a set of pretty little crystal dessert dishes for every single grandchild. She has given them to the grandkids at each of their weddings. We received our set of dishes at our very first shower a couple of weeks ago and I’ve been dying to share them ever since and finally with this recipe have the opportunity to show them off:
Aren’t they just dainty? And they were the perfect way to dress up this cookie so it is ready for its formal introduction. I made a dozen large cookies at once for us to enjoy and froze the rest of the cookie dough, which I have to honestly report that I have no intention whatsoever of baking. That’s a job for me, my spoon, and my sweatpants next time I have a solo weekend.
Toffee & Dark Chocolate Oat Cookies
Makes 3 dozen large cookies
You will need:
- 1 cup shortening (I use butter flavored)
- 3/4 cup white sugar
- 1 1/4 cups firmly packed brown sugar
- 1 1/2 tsp. vanilla extract
- 3 large eggs
- 3 cups flour
- 2 tsp. baking soda
- 2 tsp. cream of tarter
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 cup quick oats
- 1 1/3 cups chopped toffee bits
- 1 1/3 cups semi sweet chocolate chips
- Preheat oven to 350. Spray cookie sheet with non-stick spray or grease lightly with butter.
- In a large bowl, cream the shortening, sugars, and vanilla until blended, then add eggs one at a time.
- In a separate bowl, stir flour, baking soda, cream of tarter, salt, and cinnamon.
- Gradually add the flour mixture into the larger bowl with wet ingredients, stirring well to combine.
- Mix in oats, toffee, and chocolate chips last.
- Drop by heaping tablespoons onto prepared cookie sheet.
- To make large cookies, about three inches in diameter, bake for 15 minutes. For standard, smaller sized cookies, bake for 10 minutes.