I honestly think that the cookie dough for these Oatmeal Toffee Cookies are better than the actual cookie.
After high school I moved to the East Coast to be a nanny for a year. While I was there on a side babysitting job they asked if I could finish making these cookies for her. I took one taste of the dough and I was in love. I know I didn’t stop at just one bite either. I never got to try them baked until years later when I made them again. They are delicious baked but I think I still prefer the dough.
The worst part is the waiting. You do have to let them sit overnight in the fridge. That could be good though because you’ll probably be too sick to eat the cookies after you eat the dough.
When it is time to bake them up it’s super easy and not messy. You just cut them 3/4 of an inch thick and place them on the pan.
Do not over-bake these cookies. They looked too shiny on top so I almost let them cook longer until I realized it was just the toffee pieces on top.
I’m in love with Toffee pieces. They really add an extra yummy crunch to the cookie and a deep flavor.
Oatmeal Toffee Cookies
1 cup Butter at room temperature
¾ cup Sugar
¾ cup Brown Sugar
1 tsp. Vanilla
1 ½ cups Flour
1 ½ cups Oats (we used Old Fashioned Oats)
1 tsp Baking Soda
1 cup Toffee Bits
1 cup Bittersweet Baking chunks
1 cup Dried Cherries
1-Make sure you have all the ingredients and clean your work area.
2-Make sure your butter is at room temperature and put it in a mixing bowl. I like to use a Bosch or KitchenAid. Mix it a little with a paddle attachment.
3-Add the sugar and brown sugar and mix. Scrape the sides and mix again.
4-Add the egg and vanilla and mix again until light and smooth.
5-Add the flour, oats, and baking soda and mix again.
6-Add the toffee bits, and chocolate chunks and mix.
7-Add the dried cherries and mix a little to make sure the cherries are mixed in. You don’t want to mix too much or it will break up and smoosh the cherries.
8-Get some plastic wrap and lay it on the counter. Get ⅓ of the dough and put it on the plastic wrap. Form a log and wrap the dough up tight. Do that 2 more times until all the dough is in logs and wrapped up.
9-Refrigerate overnight or up to 3 nights.
10-Clean up your mess.
11-After it has chilled, unroll the dough and place on a cutting board. Cut the dough about ¾ inch thick and place on a sheet pan.
12-Bake at 350 for about 10 minutes.
13-Let them cool on the sheet pan.
14-Eat, Share, Enjoy!!!
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