Double Chocolate Toffee Chip Cookies with Oatmeal

 

I have been craving cookies for a long time.  I've been baking tons of cupcakes, muffins, and little cakes, but not cookies. Cookies had taken the back seat and   I finally got the chance over the weekend.  We were going to  our neighbor's cookout, and we had made more ice cream, Strawberry and Lemon to take to the party.  (More on that later in a later post.)  I made these Double Chocolate Toffee Chip cookies, so good with lots of chocolate, and chewy a bit with the oatmeal to go with the ice cream.

I knew that I wanted to make simple, yummy cookies, so I decided on Chocolate Chip Cookies. I had some semi sweet and dark chocolate chips and then  I threw in some toffee  chips. I don't know about you, but I always have trouble with the traditional  Tollhouse  Chocolate chip recipe.  They spread out too much and look like the aliens made them. I saw that Kayla @The Cooking Actress refrigerated her cookie dough overnight to improve the cookies, so I gave it a try. I even put them on different cookie sheets, and I still all I got rejects.  I thought that I would get perfectly shaped cookies, and I got misshapen, alien cookies. They taste great though, just not good for pictures.  Do you have this problem with your cookies. Do you have a better chocolate chip cookie recipe, that gives you perfectly shaped cookies? If so, send me and email, and I'll try it out.

In the past, to get decent shaped cookies, I had added oatmeal, about a cup,, which improves the texture greatly. Therefore, this time I added the oatmeal, not a lot, about 1cup, and I got perfectly shaped cookies, like  these, whew.  I didn't want a whole batch of "rejects."  I took the cookies to the cookout, and not one was left. Try adding oatmeal to your Chocolate Chip Cookie recipe!  Enjoy!

Double Chocolate Toffee Chip Cookies with Oatmeal

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup semi sweet chocolate chips
• 1 cup dark chocolate chips
• 1 cup toffee chips
• 1/2 to 1 cup  rolled oats (optional)

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in semi sweet, dark chocolate and toffee chips.  Stir in rolled oats. Refrigerate dough at least 2 hours or over night.  Shape into 1 1/2 ball. Place on ungreased cookie sheet

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

I  linked up my recipe to Brandie@The Country Cook's Weekend Potluck#22
Stop by and say Hi to Brandie!

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