Holiday Cookie Recipe Swap
2012 cookie swap: Evangelia's chewy chocolate chip-toffee oatmeal cookies
![2012 cookie swap: Evangelia's chewy chocolate chip-toffee oatmeal cookies](/assets/img/blank.gif?v=1719749188#https://m1.quebecormedia.com/emp/sah_prod/style_at_home-_-96198196-79d4-47ae-8033-59a718ef4ea0-_-cookie-swap-evangelina-MED.jpg)
2012 cookie swap: Evangelia's chewy chocolate chip-toffee oatmeal cookies
Holiday Cookie Recipe Swap
2012 cookie swap: Evangelia's chewy chocolate chip-toffee oatmeal cookies
![cookie-swap-evangelina.jpg](https://m1.quebecormedia.com/emp/sah_prod/style_at_home-_-86072f68-e0a2-4b0c-987d-18c2e8122adf-_-cookie-swap-evangelina.jpg)
Ingredients
- 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
Directions
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.
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