Today is the start of our Spring Break–well that is, as soon as the kids get home from school in a few hours! We are all very excited for the time off and have some fun things planned! To celebrate I whipped up a batch of these amazing cookies. These chocolate chip cookies are our new family favorite! The addition of chewy oatmeal and buttery toffee bits create an incredibly tasty cookie! I actually brought these cookies ( that I had in the freezer), to our Pinewood Derby last night. My boys were so anxious about their cars and the races that they didn’t head over to the refreshment table in time to get any. Since they were so disappointed to miss out, I promised to make more as an after school treat today. By the way, these cookies freeze beautifully and are nice to have on hand when you forget about a treat you were asked to provide! Ha–I am sure that never happens to you!
Once again, I will share this little tip in case you missed it before: I like to keep my chocolate chips and even the toffee bits for this recipe, in the freezer. That way when you add them it almost immediately chills the dough for you!
- 1 cup butter, still cold
- ¾ sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups rolled oats
- 1 cup chocolate chips
- 1 cup toffee bits
- Preheat oven to 350 F
- Line baking sheets with silat or parchment paper
- Mix together the cold butter and sugar the best you can. No need to cream.
- Add the eggs and vanilla and mix thoroughly.
- IN a separate bowl mix the flour, salt, baking soda, baking powder, and oats. Use a wisk to combine well.
- Add dry ingredients to the butter mixture and beat until just combined.
- Stir in the chocolate chips and toffee bits until evenly distributed throughout dough.
- Using a cookie scoop or a spoon, place a rounded ball (about 1½ Tablespoon) of dough on your prepared cookie sheet.
- Bake for 10-12 minutes. They should be barely brown around the edges and on top.
- Cool on the cookie sheet for 3-5 minutes and then transfer to a wire rack.
Recipe Source: Adapted from Melanie Makes