I’m baking loads of cookies for a big event, so to get a head start I’ve been making dough, shaping it into balls, wrapping them in cling wrap and freezer bags, then freezing so I can bake them fresh on party day. This is the latest batch of cookies made with a dough that freezes really well.
It’s a sweet dough that complements the toffee, oats and walnuts. I’ve made these with Heath milk chocolate toffee chips and chopped Heath bars and both work well. My only advice is not to omit the walnuts because they add texture and offset the sweetness of the cookie.
Walnut Toffee Chip Cookies
- 2/3 cup walnuts
- 1 cup plus 2 tablespoons oats (100 grams)
- 1 cup all-purpose flour (130 grams) aerate and stir before measuring
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz unsalted butter, cool room temperature (114 grams)
- 1/4 cup granulated sugar 50 grams
- 3/4 cup packed light brown sugar 15o grams
- 1 large egg
- 1 teaspoon vanilla
- 1 cup semisweet chocolate chips 170 grams
- 12 miniature Heath bars 3 oz/85 grams, chopped or 2/3 cup milk chocolate toffee chips
- Toast the walnuts using your favorite method. Mine is to put them on a paper towel, microwave on high for 30 seconds, shuffle them around and repeat until they release their oils. Let cool and chop.
- Grind the oatmeal in a small coffee grinder or processor and set aside.
- Mix flour, baking powder, baking soda and salt, set aside.
- Beat butter and both sugars until creamy. Add egg and vanilla and stir until mixed.
- Add flour mixture gradually, stirring until incorporated. Stir in oat flour until blended, then add chocolate chips and toffee and stir to make a soft dough.
- Scoop dough up with a quarter cup measure and shape into 12 or 13 large rounds. Press them slightly to make discs. Set the discs on a plate and chill for a few hours or until firm.
- Place on parchment lined cookie sheets about 3 inches apart. Bake in a well preheated oven at 375 degrees for about 12 to 15 minutes.
- Let the cookies cool completely before serving. These taste better after they’ve cooled (in my opinion).
- You can also make these smaller using a medium cookie scoop. Reduce bake time to about 12 minutes. If using convection, bake at 350 degrees F.