Toffee Oatmeal Chocolate Chunk Cookies
Ingredients:
- 1/2 cup butter (softened)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/3 cup almond flour (optional - you can replace with an extra 1/3 cup regular flour, but I like the texture and nuttiness from the almond flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup oats
- 12 ounces (chopped dark chocolate chunks (70% or higher cacao))
- 1/3 cup toffee bits (you can buy these in the baking aisle or just buy some toffee chocolate bars like Heath or Skor to crush)
Instructions:
- Preheat oven to 350 degrees F. and line a couple of baking sheets with parchment paper.
- Cream together the butter and sugars until smooth.
- Add the egg and vanilla, mixing until combined.
- Stir in the flour, almond flour, baking soda, baking powder, salt and oats until combined.
- Stir in half of the chocolate chunks and toffee (or all if you don't care about getting the pools on top of the cookies).
- Use a cookie scoop or your hands to form 1 inch balls from the cookie dough and place a couple of inches apart on the cookie sheets.
- Lightly press down on the cookies with the heel of your hand or the bottom of a glass to flatten them slightly.
- Press the remaining chocolate chunks into the tops of the cookies.
- Bake at 350 degrees F. for 9-10 minutes until the edges are just starting to brown, and the chocolate is melted.
- They will look a little underdone but will continue baking for a couple of minutes as they cool on the tray. Slide the parchment off of the trays after 2-3 minutes to cool the rest of the way.