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Home » Chocolate Chip Cookies

Walnut Toffee Chip Cookies

Last updated on May 6, 2022 By Anna 2 Comments This post may contain affiliate links.

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.

walnut toffee cookies

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.

Recipe

walnut toffee cookies

Walnut Toffee Chip Cookies

Cookie Madness
WALNUT TOFFEE CHIP COOKIES
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 12

Ingredients
 

  • ⅔ cup walnuts
  • 1 cup plus 2 tablespoons oats (100 grams)
  • 1 cup all-purpose flour (130 grams) aerate and stir before measuring
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 oz unsalted butter, cool room temperature (114 grams)
  • ¼ cup granulated sugar 50 grams
  • ¾ 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 ⅔ cup milk chocolate toffee chips

Instructions
 

  • 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).

Smaller Cookies

  • 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.
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. Sonya

    May 08, 2015 at 9:10 am

    Wow, these sound delicious!

  2. Sue

    May 08, 2015 at 9:01 am

    That's an attractive cookie with a bunch of ingredients I would love. I love that you posted weights too.

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