Toffee Chunk Oat Cookies
An easy oatmeal cookie with a little extra flavor from toffee flavored creamer.
Servings 36 cookies
Cost 5
Ingredients
- 1 ¾ cups all-purpose flour (220 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons powdered coffee creamer (flavored or plain)
- 12 tablespoons unsalted butter, softened (170 grams)
- ¾ cup plus 2 tablespoons firmly packed brown sugar (180 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla
- 2 cups oats, old fashioned or quick or a mix of both
- 6 oz Heath Bars, crushed
Instructions
- Mix the flour, baking powder, baking soda, salt and powdered creamer together in a bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held electric mixer, beat the butter until creamy. Beat in brown sugar and granulated sugar and continue beating for another 2-3 minutes or until very light.
- Reduce mixer speed and beat in the egg. When egg is mixed, beat in the vanilla. Add half of the flour mixture and stir until incorporated. Add remaining flour mixture, followed by the oats and toffee. The mixture will be very thick.
- Divide dough in half and shape each half into a cylinder somewhere between 1 ½ and 2 inches in diameter. Wrap in wax paper or plastic wrap and chill the dough for 30 minutes or until ready to bake.
- This makes about 38 oz of dough, so the yield will depend on how large you make the cookies. I like making them a little over an ounce each.
- Preheat oven to 375°F. Have ready two parchment lined baking sheets.
- Take one or both of the dough logs out of the refrigerator. Slice the dough and shape each slice into a ball OR leave as slices.
- Bake for 10 to 12 minutes or till edges are golden. Transfer to a wire rack and cool completely before serving.