Salted Toffee and Dark Chocolate Chunk Oatmeal Cookies

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Serves 11 Large Cookies or 22 Regular Cookies

Total Time Less Than One Hour

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1 / 2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 cup oats (rolled oats for a chewier texture or quick oats for a softer texture)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup dark chocolate chunks (or chocolate chips)
• 1 cup toffee pieces
• optional: flakey sea salt to finish

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Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chunks and toffee pieces and combine.

Place the dough into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 11 large dough portions. If you would prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 22 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake for 10-11 minutes for large sized cookies or 9-10 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears soft. Let the cookies completely cool and set up on the baking sheet for at least 10 minutes. Finish with flakey sea salt if desired.

Store in a closed container for up to three days. Enjoy!