2012 cookie swap: Evangelia's chewy chocolate chip-toffee oatmeal cookies
- 1/2 cup butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1-1/4 cup all-purpose flour
- 3/4 cups rolled oats
- 1/4 teaspoon salt
- 1/4 teaspoon all-spice
- 1/2 teaspoon baking powder
- 1-1/4 cups chocolate chips (semi-sweet, though milk chocolate is also delicious)
- 3/4 cups skor bits
1 Preheat oven to 375.
2 Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt,with the mixer on medium speed.
3 Beat in oats. Mix until dough comes together. If the dough is crumbly, you can add a tablespoon or two of milk, continuing until dough comes together. Fold in chocolate chips.
4 You can either refrigerate the dough for 30 mins to let dough set, and then roll them into balls, or use a tablespoon measure and drop on parchment paper on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it (if refrigerated).
5 Bake at 375 for 9 to 11 minutes.
Makes 15 to 20 cookies.