Get ready to experience a cookie revolution that will transform your baking game forever! These Toffee Oatmeal Chocolate Chunk Cookies are not just another sweet treat - they're a decadent symphony of textures and flavors that will make your taste buds dance with joy. Imagine biting into a perfectly golden cookie that combines the rich butteriness of toffee, the hearty wholesomeness of oats, and the indulgent richness of chocolate chunks - all in one irresistible bite. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver cookies so delicious, they'll become an instant family favorite.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
- 1 cup chocolate chunks
- 1 cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in rolled oats, chocolate chunks, and toffee bits using a rubber spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix dry and wet ingredients just until combined to keep cookies tender.
- Use Parchment Paper: This prevents sticking and ensures even baking.
- Size Consistency: Use a cookie scoop for uniform cookies that bake evenly.
- Cool Completely: Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Hack: Place a slice of bread in your cookie container to keep them soft and fresh.
- Freezer Friendly: These cookies freeze beautifully for up to 3 months - perfect for unexpected cookie emergencies!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
