National Chocolate Chip Cookie Day came and went on Saturday, but not before we could celebrate with a homemade, straight-from-the-oven batch of cookies. Y'all, these cookies are absolutely amazing! The perfect texture, baked like a dream, and combination of salty and sweet. We've been munching on them with cold glasses of milk since. And since they are going to be our go-to cookie in the Hill house, I wanted to share this scrumptious recipe with all of you! Take this as my, not-so-subtle nudge to go make these cookies ASAP. Then tell me how much you love them too :)
- What You'll Need
- 1/2 cup old-fashioned oatmeal, ground
- 2 1/4 cups all-purpose flour
- 1 1/2 TSP baking soda
- 1 TSP salt
- 2 sticks unsalted butter
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 TSP vanilla extract
- 2 cups mini chocolate chips
- 1 1/3 cup toffee pieces
- Flaky sea salt
- What You'll Do
- Place oats in food processor and grind up until fine (flour-like). Add to a bowl with the flour, baking soda, and salt.
- In a separate bowl, cream the butter and sugar using a mixer, until the mixture is fluffy. Add one egg and the vanilla extract. Mix until combined. Add the second egg and mix just until combined.
- Add the dry ingredients into the bowl of wet ingredients and beat until just combined. Make sure not to over-mix!
- Fold the chocolate chips and toffee pieces into the dough using a spatula.
- CHILL IN THE FRIDGE FOR AT LEAST 2 HOURS! This is crucial!
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Scoop the dough out into 2 TBSP portions (making it into a ball, but no need to roll it into a ball) and space 2 inches apart.
- Bake for 10 minutes, or until the edges are just browned and crispy.
- Remove from the oven and let cool for about 5 minutes. Then transfer the cookies to a cooling rack.
- Sprinkle with the sea salt and eat right away with a glass of milk! Or store the cookies for up to 4 days. Enjoy!
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