Chocolate-Dipped Toffee Oatmeal Cookies
I love cookies. More specifically, I love eating warm cookies! These smell delicious while they’re baking and taste even more delicious when they are done! Chocolate-dipped toffee oatmeal cookies just might start being your favorite cookie! They are easy to make, use normal already-in-my-kitchen ingredients and everyone loves them!
Here’s what you will need:
3/4 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
2 eggs
3 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 1/4 cups oatmeal (you can use old fashioned or quick – I like the quick for the texture)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 package (10 ounce) toffee bits, like Heath.
Cream butter and sugar and add eggs and vanilla. Mix dry ingredients and then add to mixture. Add toffee bits and mix well. Bake on freezer paper (on top of your cookie sheets) for around 12 minutes at 350 degrees until light golden brown. Sometimes I dip the cooled cookies (see pic) in chocolate. I use the Ghirardelli Candy Making & Dipping Melting Wafers .
There are some options here. You can add milk chocolate chips to the cookie mixture and skip the chocolate dip. I’ve also used chocolate-covered Heath toffee bits and skipped the chocolate. You can also bake the cookies with toffee bits and just skip the chocolate entirely! I like to use Heath toffee bits, dip half of the cookies in white chocolate and half in milk or dark chocolate. So good!
All cookies seem to freeze well and these are no exception – with or without chocolate.
