Double Chocolate Toffee Oatmeal Cookies

 

Not everyone is a fan of cookies, twisted I know, but I've got one such person in my household.  When she declares, "keep this recipe", I listen.  Perfect for those days you're jonesing for chocolate.

Ingredients

• 3/4 C butter - room temperature
• 3/4 C sugar (white or turbinado)
• 1 C packed brown sugar
• 1 1/2 t vanilla
• 3 large eggs
• 2 1/4 c flour
• 1 1/4 c rolled oats
• 1/2 t salt
• 1 1/2 t baking soda
• 3 T Hershey's Special Dark Cocoa powder
• 1 1/2 C semisweet chocolate chips
• 1 8oz bag toffee chips

Method

Preheat oven to 350F.

In mixer add sugars, salt, and butter.  Cream well.  Add eggs one at a time and beat well between additions.

Sift together dry ingredients.  With mixer on low add them spoonful at a time and mix only until just blended.  

Fold in oatmeal.  Fold in chocolate chips and toffee chips.

On a parchment lined baking sheet drop by spoonful* onto  baking sheet.  Bake 9-10 minutes for small cookies, 15-16 for large cookies.  Cool on wire rack.

*I use a large #25, 1 3/4 ounce ice cream scoop as we like a large cookie.  If using a smaller 1 ounce scoop use the shorter baking time.