Hello gals! So sorry... I know it's been a hot minute since I've posted on here. As most bloggers do, I took it slow around the holidays and took a trip for NYE! And then, I got so horribly ill with food poisoning on the 1st (what a way to start the year, amiright?), that I am still recovering. I could barely stand up all day yesterday at work. It was ROUGH, y'all. But I am slowly but surely recovering and doing a wee bit better.
I meant to post this recipe awhile back, but I got really selfish with the recipe and kept it all to myself! This is husband approved, friend approved, and so easy to make. It has a few added ingredients that make it a little more exciting than your average cookie recipe. I can't wait for y'all to try it!
For those of you who aren't familiar with B.Toffee, it is a Newport Beach based toffee company and it is DIVINE. I attended a summer blogger get-together with them and they showed me all these different ways to incorporate their to die for toffee into desserts. One of my personal faves was dipping strawberries into unsweetened/unflavored greek yogurt or sour cream (okay, listen I know how it sounds. Just hear me out) and then pouring crumbled up toffee over it. UM, I DIE. It was so delicious. The fruitiness of the strawberry, the tartness from the yogurt/sour cream, and the chocolate and nuttiness from the toffee... I mean... ho. ly. SHIT. They didn't come to play with that dessert.
It really got me thinking about how I can incorporate my new found love of B.Toffee into all of my other favorite deserts. Maybe cheesecake? Or.....even go for a desert for breakfast approach and make toffee muffins (too far?). And then it hit me....
TOFFEE CHIP COOKIES! Like, thank you, I know. I'm a freakin' genius. Simple yet so so amazing. As we all know, I am no professional chef but I do follow some killer foodie bloggers, one of my favorite being Elizabeth and Butter. She always has simple, easy to make, and always delicious recipes for the average gal in the kitchen like me. So I thought I would swap out her chocolate chunks for B.Toffee chocolate chunks and give it a go. Check out the modified recipe (and her original) here:
Place the rolled oats in a food processor or blender and pulse until fine.
In a small mixing bowl, add the ground oats, flour, baking soda, baking powder, salt, and cinnamon. Stir or whisk to combine.
In a medium-sized mixing bowl fitted with a paddle attachment, add softened butter and both sugars. On medium-high speed, cream together for 2-3 minutes or until light and fluffy. Add vanilla extract and eggs and mix until smooth. Scrape down the sides of the bowl and mix once more to combine.
Add the dry ingredients to the wet ingredients and stir with a spatula, being careful not to over-mix. Stir in both types of B.Toffee chunks and mix until just combined.
Using a large ice cream scoop, scoop cookie dough onto a baking sheet lined with parchment paper. You are going to freeze this whole baking sheet with the dough so you can place the scoops close together or even touching. Cover with plastic wrap and place the baking sheet with the scoops of dough in the freezer for 2-3 hours or overnight. Place in a gallon sized freezer bag and freeze up to 3 months.
When ready to bake, preheat the oven to 350°F and line a new baking sheet with parchment paper. Place the frozen dough balls 2 inches apart on the baking sheet, sprinkle with course sea salt and bake for 12-14 minutes. They should be golden brown around the edges but still soft in the middle.
Place cookies on a cooling rack and enjoy with a cold glass of milk!
Freezing the scooped cookie dough balls in a gallon sized freezer bag makes for the perfect chocolate chip cookie at a moments notice!
Sorry... I didn't get to take a decent photo of the cookies because Hayes and I literally devoured them. Oops, better luck next time!