Sunday, May 15, 2011

Chewy Oatmeal Chocolate Chip Skor Cookies

I had a craving for oatmeal cookies this weekend so I decided to whip up a batch of this classic with a sweet twist. This recipe is super easy and is by no means low fat but I do promise you will have 4+ dozen of deliciously chewy cookies. I can't stop eating them!

Ingredients
  • 1 cup of softened butter
  • 1 cup of golden brown sugar
  • 1/2 cup of white sugar
  • 1 teaspoon of vanilla
  • 2 large eggs
  • 1 1/2 cups of unbleached white flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon (more if you wish)
  • 3 cups of rolled oats
  • 1 cup of Skor toffee bits
  • 1 heaping cup of milk chocolate chips
Directions
Preheat the oven to 350 degrees.
 
With the help of a mixer beat together butter and sugar. Add vanilla and eggs. Beat until smooth.
In a separate bowl mix together the flour, baking soda and cinnamon.
Gradually add the dry mixture to your wet mixture. Beat until well blended.
Add the oats one cup at a time.
Once the oats appear coated with dough mix in the Skor bits and chocolate chips. Be careful not to over mix!

 Using a teaspoon and your hands form dough into a 1"-1.5" balls and place them on a baking sheet lined with parchment paper. Bake cookies for no more than 10 minutes or until just golden on top. Let the cookies stand 5+ minutes before transferring them to your cooling racks. You'll notice that the cookies will be super soft until they set.

 












Serve with a tall glass of cold milk.

Alternatively you can bake larger cookies and create to die for ice cream sandwiches!

Enjoy!

3 comments:

  1. Best.cookie.ever. I've been looking for the perfect recipe - and this is it! Soft, chewy, sweet and the right combo of chocolate, cinammon, oatmeal and skor bits. I'll be your taste tester anytime!

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  2. Ice cream sandwiches? Now you're talking! Love the idea of adding Skor bits.

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  3. This is the best tasting cookie I've ever made (and i've made plenty of cookies!). However, I will reinforce the importance of rolling them into balls before baking. I did not do this with the first batch and they turned out very flat and thin (they still tasted good though!). Overall, I will definitely be making these again.

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