After that disappointing night, here’s a quick post for you.
First, put the oats in a food processor and process until finely ground. Whisk in the flour, baking powder, baking soda, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. With the mixer running on low speed, slowly add the sugar, then the brown sugar, and beat until light and fluffy. Beat in the eggs, one at a time, scraping down the sides after each addition. Beat in the vanilla extract to incorporate. Beat in the flour mixture in a couple of additions until just combined. Stir in the chocolate chunks and toffee bits until mixed in. Drop the dough by the rounded tablespoon onto a baking sheet lined with parchment paper. I tried it first without parchment paper – that’s the wrong move. Bake at 350°F for about 15 minutes until cookies turn golden. Remove to wire rack to cool completely. And that’s it! Easily packable, definitely stress-eatable cookies. Store in an airtight container, or send home with guests if you don’t want them around (thanks, Pete!).
Dark Chocolate Toffee Cookies
- 2 1/2 cups (7.5 ounces) old-fashioned oats
- 2 cups (8 ounces) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups butter, softened
- 1 cup (7 ounces) sugar
- 1 cup (7 ounces) brown sugar, packed
- 2 eggs
- 1/2 tablespoon vanilla extract
- 2 cups (12 ounces) chocolate chunks
- 2 cups (12 ounces) toffee bits
- In a food processor, process oats until finely ground.
- Transfer to small bowl and whisk together with flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat butter on medium speed until softened, about 3 minutes.
- With mixer running on low speed, slowly add the sugar, then brown sugar, beating until light and fluffy.
- Beat in the eggs, one at a time, scraping down the sides after each addition.
- Beat in the vanilla extract to incorporate.
- Stir in the chocolate chunks and toffee bits.
- Drop dough by rounded tablespoon onto baking sheets lined with parchment paper. Bake at 350°F for about 15 minutes until golden. Remove from oven and transfer to wire racks to cool completely.