January 17, 2008

Chocolate Chip-Toffee Oatmeal Cookies

6 oz semisweet chips
3/4 cup light brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
1/3 cup toffee bits
4 tablespoons butter, at room temperature
1 1/2 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, at room temperature

Preheat oven to 350. Line 2 cookie sheets with parchment paper. In a large bowl, cream together the butter, vanilla and sugar. Add the egg, beat until fluffy. Add the flour, baking powder, salt, and oatmeal. Mix until well combined. Fold in toffee bits and chips. Place tablespoon sized blobs of dough on the lined cookie sheet about 1/2 inch apart and bake for 12-14 minutes or until they look "set" and the bottoms are just golden. Carefully remove to a wire rack to cool completely.

Yield: about 2 dozen cookies

My thoughts:
I like making oatmeal cookies because I can almost trick myself into thinking they are health food. Almost. But oats are whole grains and I only used 4 tablespoons of butter to make 24 cookies which (if my feeble attempt at math is correct) means there is only 0.166 of a tablespoon of butter in each cookie. We'll just ignore the sugar and chips. But really, I made them to cheer myself up after a rough day. The toffee adds a bit of "chew" to each bite which makes them just a little bit different than the usual chocolate chip oatmeal cookie. The toffee chips do make the cookies slightly sweeter than I normally make (I like to err on the "less sweet" side of baking) but the semisweet chips keep it from becoming overpoweringly so.