I’m weak at the knees for a good chewy, crispy-edged oatmeal cookie. I love the toffee flavour of buttery, caramelized brown sugar, and decided to play it up with toffee bits.
The tiny caramel-y morsels melt into the cookie making teensy pockets of crunch among shards of melty dark chocolate. Need I say more?
We’ve been in San Francisco for a week now. Our days have been spent exploring our North Beach neighbourhood, checking on the sea lions at the pier almost daily, shopping at Trader Joe’s like the world is running out of food*, trips to the market at the ferry building, the most magical farmer’s market, snacking at Italian bakeries and delis, and butt-busting walks pushing a massive double stroller (loaded with about a hundred pounds of market/TJ/bakery finds) up hills so high that the air thins a bit at the top.
I baked these before we left Vancouver. Our furnished rental home is equipped with a few floppy plastic utensils and a couple of Ikea pans, and a handful of cheap aluminum baking dishes. Cookies would be a definite stretch, but otherwise we’re making it work.
*our TJ loot included a very classy $3.99 bottle of wine, coconut chips, freeze dried berries, “riced” cauliflower and so many other goodies. What are your Trader Joe’s faves that I shouldn’t miss?
Toffee Oatmeal Chocolate Chunk Cookies
Ingredients
- ¾ cup unsalted butter softened
- ¾ granulated sugar
- ¾ packed brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups old-fashioned large flake oats not quick or instant
- 1 ½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ cup toffee bits
- 6.5 oz/200 grams good quality dark chocolate coarsely chopped
Instructions
- Preheat oven to 375ºF. Beat butter with sugars in stand mixer until very light and fluffy, about 3 minutes.  Beat in eggs, one at a time, then vanilla.
- In a separate bowl, whisk together oats, flour, baking soda and salt. Â With mixer speed on low, gradually add to the butter mixture; beat until incorporated. Â Beat in toffee bits and chocolate.
- Drop by tablespoonfuls 2″ apart onto parchment-lined baking sheets. Â Bake for 6-8 minutes, until edges are golden and centres are still slightly underdone. Â Cool a few minutes on baking sheets before transferring to wire racks to cool completely.
