Triple Chocolate Toffee Oatmeal Cookies


A twist on the conventional oatmeal cookie that has a different chocolate bit in each bite with a hint of buttery toffee.  By pulsing the oatmeal a bit before adding it to the rest of the dry ingredients, you get lovely bits of oatmeal that blend so well with the flour and other ingredients.  The best thing about these cookies is they freeze well, so if you are not making for a crowd, you can easily store in your freezer.

Yield: about 30 large cookies

  • 2 cup flour (I love Bob’s Red Mill pastry flour)
  • 3 cups extra thick oatmeal (Bob’s Red Mill)
  • 2 sticks unsalted butter, softened
  • 2 cups golden brown sugar, firmly packed
  • 2 large eggs
  • 4 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1  teaspoon baking powder
  • 1 teaspoon salt
  • 6 ounces semi-sweet chocolate chips
  • 6 ounces milk chocolate chips
  • 4 oz Ghiradelli white chocolate bar, broken in…

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