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.