Hi friends -
Wow, there was a random half-finished post up here for a little while there -- my apologies!
It was about these cookies, which I made for The Mush's 3rd birthday, but it didn't have the recipe or the photo -- yipes! So here are both.
Chocolate-Toffee Oatmeal Cookies
Makes: About 48
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
1/4 tsp. ground ginger
16 Tbsp. (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
3 cups old-fashioned rolled oats
1 1/2 cups dark chocolate chips
1/2 cup toffee bits
1. In a medium bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg and ginger. In a large bowl, beat butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla until combined, scraping down sides and bottom of bowl as needed. Slowly add flour mixture and beat until just combined. Stir in oats, chocolate chips and toffee bits, mixing well.
2. Using a 1 1/2 Tbsp. cookie scoop, portion cookies onto a baking sheet lined with parchment or Silpat. Freeze until firm, then transfer to ziplock bags and freeze until ready to use.
3. Place oven racks in top and bottom thirds of oven and preheat to 350ºF. Line 2 baking sheets with parchment or Silpat. Place about 9 dough balls on each baking sheet and bake for 15 to 18 minutes, switching sheets from top to bottom and front to back halfway through. (Or bake the sheets one at a time in the kiddle of the oven and just turn the sheet around halfway through.) Let cookies cool on the baking sheets on wire racks for 5 minutes, then remove the cookies to the racks to cool completely. Repeat with remaining dough.