Wednesday, September 20, 2017

Toffee Bit Chocolate Chip Cookies with Sea Salt

During the Packer game last week, Jenna made these cookies. They were easy and delicious!

Toffee Bit Chocolate Chip Cookies with Sea Salt

1/2 cup oats
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter, unsalted
3/4 cup light brown sugar
3/4 cup sugar
2 teaspoons vanilla extract
2 eggs
2 cups (1 bag) mini chocolate chips
1 1/3 cups (1 bag) toffee pieces
1/4 cup flaky sea salt

Place oats in food processor sand pulse until they are fine. Place into a medium bowl with flour, baking soda, salt, and ground cinnamon. Stir together. Set aside.

Cream butter and sugars into a large bowl and beat together until light and fluffy (about 2 minutes). Add vanilla and 1 egg and mix until combined. Add other egg and mix just until combined.

Add all dry ingredients to butter mixture and beat just until combined. Do not over-mix! Using a spatula, fold in chocolate chips and toffee pieces until evenly distributed. Place dough in fridge for 1 hour to chill before baking.

Preheat oven to 350 degrees. Remove cookie dough from fridge and place onto greased baking sheets about 2 inches apart. Be careful - these cookies will spread!

Place cookies into preheated oven for 11-13 minutes, or until the edges are nice and crispy.

Remove from oven and cool on baking sheet for 5 minutes and then transfer to cookie sheet to continue cooling. While they cool, sprinkle a little flaky sea salt over the cookies.

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