A twist on the conventional oatmeal cookie that has a different chocolate bit in each bite with a hint of buttery toffee. By pulsing the oatmeal a bit before adding it to the rest of the dry ingredients, you get lovely bits of oatmeal that blend so well with the flour and other ingredients. The best thing about these cookies is they freeze well, so if you are not making for a crowd, you can easily store in your freezer.
Yield: about 30 large cookies
- 2 cup flour (I love Bob’s Red Mill pastry flour)
- 3 cups extra thick oatmeal (Bob’s Red Mill)
- 2 sticks unsalted butter, softened
- 2 cups golden brown sugar, firmly packed
- 2 large eggs
- 4 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 ounces semi-sweet chocolate chips
- 6 ounces milk chocolate chips
- 4 oz Ghiradelli white chocolate bar, broken in small chunks
- 1/2 cup toffee (bits of brikle)
Preheat oven to 325.
In a food processor, pulse the oatmeal about 10-12 times creating a chunky oatmeal flour.
In a bowl, combine pulsed oatmeal, flour, baking soda, baking powder and salt.
In a mixing bowl with paddle attachment, beat butter with sugar until smooth and creamy. Add eggs and vanilla and blend well. Slowly add dry ingredients and mix on low to incorporate. Fold in chocolates and toffee.
Take a heaping tablespoon of batter and roll in the palm of your hand. Place on cookie sheets about 2 inches apart. Bake in oven for 10-12 minutes. Allow to cool on cookie sheet for 5 minutes. Transfer to cooling rack and allow to cool completely. Enjoy!
*Cookies can be frozen for 2 weeks in ziplock or stored in airtight container for 2 days.