Salted Toffee and Dark Chocolate Chunk Oatmeal Cookies

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

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!

Dark Chocolate Chunk Oatmeal Cookies with Flakey Sea Salt

Serves 10 Large or 20 Regular Sized Cookies

Total Time 1 hour 30 Minutes

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 for a chewier texture or quick-oats for a softer texture)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups dark chocolate chunks, divided

Preparation

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

In a stand mixer or large mixing bowl, cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes or until creamy). 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 your large mixing bowl. Stir to combine. It should come together as a thick dough. Pour in 1 1/2 cups of the chocolate chunks (reserving remaining 1 / 2 cup for later) and combine.

Cover the dough and place into the refrigerator to chill for at least 1 hour. 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 portion and form dough into 10 large dough portions. If you prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 20 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake cookies 9-10 minutes for large sized cookies or 8-9 minutes for regular 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 golden brown and the middle appears soft.

Use remaining 1 / 2 cup of dark chocolate chunks to press into the cookies while they are still warm. Let the cookies cool and completely set up on the baking sheet for at least 10 minutes. Finish by sprinkling flakey sea salt over the cookies.

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

Maple Pecan Banana Baked Oatmeal

Serves One Portion

Total Time 45 Minutes

Ingredients

  • Banana Baked Oatmeal
    • 3 / 4 cup rolled oats
    • 1 / 2 teaspoon baking powder
    • 1 teaspoon cinnamon
    • pinch of salt
    • 1 banana
    • 2 / 3 cup milk of choice
    • 1 / 2 teaspoon vanilla extract
  • Maple Pecan Topping
    • 2 tablespoons pecans
    • 1 teaspoon pure maple syrup
    • pinch of salt
  • Additional Toppings of Choice: sunflower seeds, pure maple syrup

Preparation

Preheat oven to 350 degrees Fahrenheit. Coat a ramekin with coconut oil or cooking spray.

In a small mixing bowl, add oats, baking powder, cinnamon and salt. Mix to combine.

In a separate mixing bowl, mash half of the banana and set aside the other half to use for topping. Add the milk and vanilla extract. Stir to combine.

Add the dry ingredient mixture to the wet ingredients. Stir to combine. Pour the mixture into your ramekin. Slice the other half of the banana and spread across the top (as shown in photo).

Place into the oven for 25-30 minutes, until the liquid is absorbed and the edges are golden. Let cool for 10 minutes.

While the oatmeal is cooling, prepare the maple pecan topping. To a small skillet, add the pecans. Toast over medium-high heat for 5 minutes, stirring often to avoid burning. Once fragrant, turn the heat down to low before adding pure maple syrup and a pinch of salt. Coat the pecans with the syrup. Remove the pecans once shiny and glassy in appearance.

To the finished baked oatmeal, add the maple pecans. Add additional optional toppings if desired. Enjoy!