I speak only the truth.
I make these cookies and a quiet reverie falls over our house. The boys – even my Husband – start talking in hushed tones. ”She’s making THE cookies”, they whisper.
And that is indeed how they are referred to around here. “THE cookies”.
I’ve named them “Toffee Chocolate Chunk Cookies” here simply because to have a post called “THE Cookies” {or even “The Cookies That Need No Name”, for that matter} just doesn’t quite have the same power to draw in a reader, now does it?
And you need to be drawn in. Drawn in the same way that, when I am making them, my boys look for random excuses to walk through the kitchen. Because you just never know when there might be a broken piece left “unattended”.
And of course they’re “just trying to help”.
You know those annoying, animated “belly fat” ads that show up on posts? Ignore them {again}. You need to make these cookies as soon as you possibly can.
The people that love you will find that they love you even more. The people that don’t love you will start. If you have enough willpower to take and share these at work, you might get a promotion.
But you won’t. Have enough willpower, that is.
The recipe is very straightforward so you don’t need me to hold your hand or lead you through this. I have been making them for over ten years and they were adapted from a recipe in The Martha Stewart Living Cookbook
I always double the batch so that they last more than one hour day. Actually, they freeze incredibly well so having a batch of these ready to go will always come in handy when you least expect it.
Like at 1AM when everyone is sleeping and you are alone. Just you and a glass of milk. So hide them well, my friend. Hide them well.
Enjoy, and you’re welcome.
* * * * *
PS: Remember back in January when my Chicken & Pear Pastilla dish won the “Get Your Chef On” {GYCO}: Pears challenge? You don’t?? Pfffft. Well you need to check that out but… this month’s GYCO challenge ingredient? Chocolate!
I can’t wait to see all of the amazing chocolate dishes that my fellow competitors make in this round. GYCO is hosted by {the amazing duo} JULIE and JEN and you can see all of the mouth watering entries as they come in over on either of their sites.
Recipe: Best Toffee Chocolate Chunk Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 sticks, unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups oats
- 6 ounces chocolate chunks {cut up bars or use store bought}
- 1 cup toffee pieces {ie: Heath bar bits}
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with a silpat or parchment paper; set aside. In a large bowl, sift together flour and baking soda.
- In a large mixing bowl, cream the butter and both sugars on medium speed until light and fluffy. Be sure to scrape down the sides of the bowl once or twice during mixing. Add the egg and combine. Add the vanilla and combine again. Scrape down the sides of the bowl.
- Add flour mixture to egg mixture, and mix on low until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
- Using a tablespoon, place heaping spoonfuls of the dough onto each cookie sheet, spacing them 2 inches apart.
- Bake cookies until golden brown, 11 to 14 minutes, rotating the baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days. Once completely cooled, the cookies can be frozen in an airtight container or sealed freezer bag for up to three months.
Preparation time: 10 minutes
Cooking time: 11-14 minutes
Number of servings (yield): Approx. 28-30 cookies
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