Ingredients
Scale
- ½ cup old-fashioned oats
- 2½ cups all-purpose flour
- 1½ tsp baking soda
- 1 tsp salt
- ¼ tsp ground cinnamon
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 cup unsalted butter room temperature
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups mini chocolate chips
- 1½ cups toffee bits
Instructions
- Line 3 baking sheets with parchment paper and set aside.
- Pulse oats in a food processor until finely ground.
- In a large mixing bowl, combine ground oats, flour, baking soda, salt, and cinnamon; mix well and set aside.
- In a stand mixer with a paddle attachment, cream together granulated and brown sugars with the butter for 3-4 minutes until light and fluffy.
- Add eggs and vanilla extract, mixing on low speed until well combined.
- Gradually add the dry mixture, mixing on low speed until just combined.
- Fold in mini chocolate chips and toffee bits gently.
- Using a cookie scoop, shape about 2 tablespoons of dough into balls and place on the prepared baking sheets. Repeat until all dough is used.
- Chill the shaped cookie dough balls on one cookie sheet for 1 hour.
- Preheat the oven to 350°F (175°C).
- Bake for 18-20 minutes until edges are light golden brown.
- Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Chilling the dough helps to achieve a better texture and flavor in the cookies.
Use mini chocolate chips for a better ratio of chocolate to cookie dough.
Ensure that the butter is at room temperature for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 95 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg