Today I decided to share a classic cookie recipe I slightly adapted from Martha Stewart. The combination of oatmeal, toffee and chocolate makes for a perfectly comforting treat, especially on these cold, blustering winter days. A definite favorite amongst our family, and I am going to bet these crunchy, sweet treats don’t last until Monday!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light-brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups oatmeal
- 1 cup bittersweet chocolate, coarsely chopped
- 1 cup toffee pieces, (5 1/2 ounces)
- Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
- Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, chocolate, and toffee pieces; mix to combine.
- Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
- I didn’t make the dough into a log to cut it, I did it the old fashioned way – plop the dough onto the baking sheet, much easier when baking with a three year old. And because of this all of my cookies melted together into one giant cookie SO I decided to use my festive cookie cutter to cut them into heart shapes while they were still warm and soft.