Oatmeal Toffee Chocolate Chip Cookies

Our families favorite cookie,

We’ve been making these for over 20 years.

🍪🍪

The number number number one rule to these is make one batch after an hour in the freezer and then promise to make the rest 12-24 Hours later... It’s a completely different cookie!

Our favorite and only way to make this possible is make a batch in the early am as you are cleaning up breakfast :) you won’t really be tempted to eat a batch and you can hold out until after dinner atleast! 24 hours is key. The dough and oats need a good while to absorb all the buttery and coconutty goodness. Have you ever experienced a crunchy oatmeal cookie? Mmhmmm they aren’t supposed to be that way ;)

1+ 1/2 cups sugar

1/2 cup turbinado (RAW)

2 cup brown sugar

3 sticks butter (room temp)

1/2C. coconut oil

1+ 1/2 tsp espresso powder

4 eggs

- cream sugar, butter and eggs, then add

2 tsp salt

2 tsp baking soda

2 tsp baking powder

2 tsp vanilla

4 cups flour

5 cups oats

1 cup mini marshmallows

1 cup skor bits/home made toffee/holiday almond roca

1 package semi sweet chocolate chunks/chips

(I only use French or Trader Joe's)

(Optional for chocolate lovers add in..)

1 cup chopped dark chocolate bar (never milk)

Scoop+top each with maldon flake salt

Preheat oven to 385°

Bake 8-11 minutes. Then let cool on usheet for 2 mins. before placing on wire rack.

Another option for non chocolate lovers, we omit the chocolate and swap caramel bits or a few handfuls of mini marshmallow for a chewy texture.

Try adding a tsp of cinnamon for a classic oatmeal.

A zest of orange and handful or two of craisins are delish too.