Chocolate lovers, do I have a cookie for you! These crispy Chocolate Oat Toffee Chip Cookies will satisfy your desire for chocolate and toffee in one crispy cookie.
*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
I made these cookies to bring to my brother and sister-in-law's lake house this past weekend. They travel well, satisfy a sweet tooth, and also contain oats so you don't need to feel all that guilty if you eat five or more... Who me?
These cookies are so good they'll be gone in one...two...three bites...
And it happens in a "snap."
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Better have another...
CHOCO-OAT TOFFEE CHIP COOKIES {PRINT THIS RECIPE}
Makes: 4½ dozen Prep Time: 10 minutes Bake Time: 18-20 minutes per baking sheet
2 stickS butter, softened to room temperature (I use salted)
1 cup packed brown sugar
1 cup granulated sugar
2 eggs, at room temperature
2 teaspoons pure vanilla extract
2¼ cups all-purpose flour
â…” cup quick-cooking oats
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 package (8 ounces) of toffee bits
1 cup semi-sweet chocolate chips
1 cup chopped pecans (optional)
-Preheat the oven to 350 degrees.
-In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Blend in the eggs and vanilla extract.
-In the second large bowl, whisk together the flour, oats, cocoa powder, baking soda, and salt. Add the flour mixture into the butter mixture in one-third increments, blending well after each addition. Blend in the toffee bits, chocolate chips, and nuts (if using).
-Drop the cookie batter in tablespoons (I use a small ice cream scoop) onto baking sheets that have been lined with parchment paper (one dozen cookies per sheet). Bake in a preheated oven for 18-20 minutes, rotating the sheets halfway through the baking process.
-Remove from the oven and allow the cookies to cool on the baking sheets for 4-5 minutes. Remove the slightly cooled cookies to a baking rack to cool completely. Continue the same process with the remaining cookie dough.
-Serve and enjoy!
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Souffle Bombay says
Mmmm! I'm imagining how delicious the toffee bits are in there! Want!!
Susan says
Ooh look at all that chocolate! I'll have a bunch please and I love oats in cookies. Love the extra oomph and flavor it gives to them.
Erin Dee says
They look so thick, chewy and like the have an amazing texture. Love the added toffee!
Heather Schmitt-Gonzalez says
I love oats in cookies, but I can't remember ever having a chocolate based oat cookie (other than a no-bake) - these look fabulous! And you have a twin? How cool!
Kellie Hemmerly says
Love meeting you family! 🙂 I'll be adding these cookies to my holiday baking this year.
Martha @ A Family Feast says
Oh yeah....I can totally see why these cookies get devoured! YUM!
The Food Hunter says
These would not last long in our house.
Lauren Kelly says
Whoa, these flavors sound amazing together! And that lake house really is beautiful!
Cookin' Canuck says
What fun photos! Anything with chocolate and toffee is bound to be addictive. These look like the perfect cookies to bring on a picnic.
brenda@sugarfreemom says
Love the combo of toffee and chocolate and love those mugs you painted!