Toffee Chocolate Chip Cookies
Oats add substance to these Toffee Chocolate Chip Cookies. These irresistible cookies have great flavor and a wonderful texture.
Servings: 24 cookies
- 1½ cups all-purpose flour
- ½ cup old fashioned rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup bittersweet or semisweet chocolate chips (I like Ghirardelli 60% Bittersweet Chocolate Baking Chips)
- 2 (1.4) ounce Heath Milk Chocolate English Toffee Bars chopped (about ½ cup chopped)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.
In a medium mixing bowl, combine the flour, oats, baking powder, baking soda, and salt. Set aside.
In a large bowl using an electric mixer, cream together the butter, brown sugar, and white sugar. Add the egg and beat until smooth. Add the vanilla and beat until well combined. Add the flour/oat mixture and stir with a spoon until well combined. Mix in the chocolate chips and chopped Heath bars. Roll dough into small balls (about 2 tablespoons each) or use a medium #40 cookie scoop for uniformly sized cookies. Place at least 2-inches apart on the prepared baking sheet.
Bake for 11 to 13 minutes in the preheated oven being very careful not to overbake. Pull out of oven just when just set and lightly golden on the bottoms. Allow cookies to cool on baking sheetskor for 2 minutes before transferring to a wire racks to cool completely.
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 125mg | Potassium: 57mg | Fiber: 1g | Sugar: 12g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg