I originally posted this recipe around two years ago, but I feel like I have elevated it to a new level of deliciousness! After all, who doesn’t love a warm, chewy on the inside, crispy on the outside, fresh out of the oven cookies? I make this recipe and roll the balls into size. I freeze them on a sheet pan and then transfer to a freezer bag and bake as needed. Yes, I said ‘needed’. Trust me, one of the best ways to look like you have your sh!t together is to have freshly baked from scratch cookies when you have visitors…
This recipe has two variations. Delish oatmeal chocolate chip standard cookie, and then the elevated version that also has Skor Toffee Chips in it. Both scrumptious, but I’m the kind of girl that never turns down toffee…
A couple of tricks to make this recipe super easy:
I line a cookie sheet like this one with parchment paper and measure out balls of dough and then pop in the freezer. Once frozen for a least an hour, I transfer them into a large freezer bag for storage. When I want to bake them, I pull out as many as I want and put them right in the oven from frozen (add 2 minutes to bake time when doing this).
Oatmeal Chocolate Chip Cookies
This recipe has two variations. Delish oatmeal chocolate chip standard cookie, and then the elevated version that also has Skor Toffee Chips in it. Both scrumptious, but I’m the kind of girl that never turns down toffee…
Ingredients
- 2 Large Eggs
- 1 Cup Salted Butter
- 1 Cup Light Brown Sugar packed
- 1/2 Cup Granulated Sugar
- 1 1/2 tsp Vanilla Extract
- 2 1/2 Cups Quick Cooking Oats
- 1 1/2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 Cup Chocolate Chips heaping
- 1/2 Cup Skor Toffee Chips Optional - reduce chocolate chips to one level cup if adding toffee
Instructions
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With a hand or electric mixer cream eggs, butter, sugars and vanilla until smooth (approx 2 minutes)
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Sift together flour and baking soda and mix into wet mixture slowly
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Add in oats, folding in with a spatula or spoon until incorporate and then add chocolate chips and/or toffee pieces.
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Scoop into 1 1/2 inch balls on a parchment lined baking sheet and refrigerate for MIN 1 HOUR (or freeze on the sheet and then transfer to freezer safe bag or container.
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When time to bake preheat oven to 350F and space cookie balls 2 inches apart on a parchment lined cookie sheet.
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If baking from chilled, 13-15 minutes, if from frozen bake for 15-17 minutes or until edges look golden brown but centers still look glossy.
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Let cookies cool on pan (not wire rack) for at least 10 minutes out of the oven.
Let me know if you bake these cookies, and what your favourite cookies are in the comments below!
