Oatmeal chocolate toffee cookies - an updated take on classic treat
Mary Bilyeu | Contributor
So here's a quick, easy recipe to celebrate with. The cookies are chewy and offer a hint of chocolate, a bit of crunch.
And oats are good for you, so technically these treats are "health food," right ...?
1/4 cup butter, at room temperature
1/4 cup shortening, at room temperature
1/2 cup sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon kosher salt
1 cup flour
1-1/2 cups quick-cook oats
2/3 cup Heath milk chocolate toffee bits
Preheat oven to 350 degrees. Lightly grease a baking sheet or line it with parchment paper.
In a large mixing bowl, cream together butter, shortening, and sugar. Stir in egg, baking soda, baking powder, and salt. Stir in flour and oats, then stir in toffee bits.
Roll portions of dough the size of a golf ball and place them onto the baking sheet; flatten slightly. Bake for 12-13 minutes, until cookies are golden and set. Remove to a rack to cool completely, and continue with rest of batter.
Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.
Comments
Hmm
Tue, Mar 19, 2013 : 4:28 p.m.
Can you substitute more butter for the shortening or is it absolutely necessary to use it?
Jessica Webster
Wed, Mar 20, 2013 : 6:44 p.m.
It will affect the texture of the cookies. My mom's chocolate chip cookie recipe calls for 1/2 butter and 1/2 shortening. When I switched to all butter, the cookies got flatter and crispier. The mixture of the two fats seems to give you the perfect balance between light/chewy/crispy.