Oatmeal cookies are definitely up there on the favourite list for me. I love the texture and the satisfying feeling of biting into an oatmeal cookie.Whether they are crunchy or soft I appreciate a good oatmeal cookie. These Decadent Oatmeal Cookies hit all of those targets and way beyond – they have chocolate and toffee bits hidden inside! Plus the smell of freshly baked cookies, there really isn’t much better than that smell. That is why they make candles that smell like that, but then you can’t eat them can you? Much better off with actually making the cookies then you can enjoy both the taste and the smell.
A rich oatmeal cookie- not quite what you expect when it comes to an oatmeal cookie. This recipe I adapted from a magazine Best Cookies by Ricardo . I found the magazine at Costco and I am always a sucker for a pretty baking magazine so I had to buy it. It is always a bonus when the recipes are great. For my version there is no mixer required for this recipe, just a wooden spoon and some arm muscles. The dough will be very stiff at then end of mixing in the flour mixture but then you can reward yourself with an extra cookie. It will definitely be worth the work-out.
- 3 cups unbleached all-purpose flour
- 3 cups quick-cooking rolled oats (not instant)
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup unsalted butter, room temp
- 2 cups packed brown sugar
- ½ cup canola oil
- 1 tsp vanilla
- 2 eggs
- ½ cup toffee bits
- 1 cup milk chocolate chips
- Preheat oven to 375 degrees F.
- Line cookie sheets with parchment paper.
- In a large bowl cream together the butter and brown sugar with a wooden spoon. Add in the canola oil and vanilla. Continue creaming together until smooth.
- Add in the eggs and mix until smooth again.
- In a separate bowl whisk together the flour, baking soda and salt. Mix in the oats.
- Add all at once to the butter mixture. Stir until well incorporated.
- Stir in the chocolate chips and toffee bits.
- With a 2 tbsp scoop, place scoops of dough 2 inches apart on parchment lined sheet. Flatten slightly. Bake 11-13 minutes until golden around the edges.
- Let rest on cookie sheet on a cooling rack a few minutes until they have firmed up, then transfer to a cooling rack to cool completely.