There has been a lot of chocolate going on lately... in the form of Caramel Chocolate Chip Bars, Chocolate Cupcakes with Oreo Cream and Dark Chocolate Shortbread. It's no secret that I'm a chocolate fan, but sometimes it is nice to enjoy cookies without throwing chocolate chips in the dough.
These Toffee Nut Cookies are so delicious. They are chewy, sweet and slightly crunchy. Even though I'm usually a fan of thick, fudgy-type cookies, I love how these are thin and chewy.
They have a buttery taste, and a nice crunch from the nuts and toffee pieces. They're kind of amazing.
I made them for friends that came over for dinner last week. The dough makes quite a bit of cookies, so I was able to keep the rest of it in the refrigerator and bake off a few when I wanted them. You could also freeze it to use later.
But I'm just warning you... you're going to want to have this dough in your fridge at all times. You will be baking off a few (7) cookies at 3:00 in the morning. They're kind of addicting.
Toffee Nut Cookies
Makes about 40 cookies
1 cup (2 sticks) butter
1 cup dark brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 1/2 cups oatmeal
1 cup chopped walnuts
Preheat oven to 350 degrees. Line a cookie sheet (or several if you're making all the cookies) with parchment or a silicone baking mat. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar for a few minutes until fluffy. Add the eggs, one at a time, mixing thoroughly after each one. Add vanilla and stir. To the wet ingredients, add flour, salt and baking soda in one addition. Mix together, being careful not to over-mix the dough. Add in the toffee bits, oatmeal and walnuts. Stir until just combined. You may need to use a rubber spatula to scrape down the sides and incorporate any pieces that fell to the bottom of the bowl.
Take a teaspoonful or so of the dough (it should be pretty small, about the size of a large marble, if that's a real thing) and roll it in your hands until it forms a ball. Place onto your prepared cookie sheet and bake for 12-15 minutes or until cookies are golden brown.
Recipe Adapted From: the Food Network (ingredients and directions changed)